Kuurma lagman
Non-vegetarian
Chewy wheat noodles tossed in a hot pan with strips of beef, peppers, tomato and garlic until glossy and lightly charred. The stir-fried cousin of soupy lagman, found in every Kyrgyz café.
Kuurma lagman is a Kyrgyz noodle dish, ready in about 40 minutes and made with dried pasta and beef sirloin steak. It serves 4 and is rated easy to cook.
No licensed photograph of this dish yet.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
- Calories
- 549
Method
Step 1
Cook the noodles in salted boiling water until just tender, drain, rinse briefly and toss with a little oil.
- 10 min
- high heat
- Stockpot / large pot (opens in a new tab)
How it looks · Photo: Gianpiero Ferraro on Pexels Step 2
Heat the oil in a wok (opens in a new tab) until very hot. Stir-fry the beef until browned, about 3 minutes.
- 3 min
- high heat
- Wok (opens in a new tab)
Food safety: Wash hands and boards after handling raw meat.
How it looks · Photo: Aesthos AR. Photography on Pexels Step 3
Add the onion (opens in a new tab), garlic (opens in a new tab), peppers (opens in a new tab) and cabbage (opens in a new tab) and stir-fry until just softened but still bright.
- 4 min
- high heat
Step 4
Add the tomato (opens in a new tab), tomato paste (opens in a new tab), soy sauce (opens in a new tab), chilli, salt and pepper (opens in a new tab) with a splash of water and cook to a thick sauce.
- 3 min
- high heat
Step 5
Add the noodles and toss over high heat until coated and lightly caught in places. Serve with vinegar at the table.
- 3 min
- high heat
About this dish
- Origin
- Not attributed to one place · Commonly attributedLagman is generally traced to Uyghur and Dungan cooking; this stir-fried form is everyday café food across Kyrgyzstan and Kazakhstan.Also popular in Kyrgyzstan, Kazakhstan, Uzbekistan
- Dish
- Lunch · Dinner · Noodles · Main courses
- Cooking method
- Stir-fried, Boiled
- Taste
- savoury, garlicky, spicy (chilli heat), umami
- Diet
- Dairy-free · No nut ingredients · High-proteinWorked out from the ingredients. How labels work
All labels
Non-vegetarian · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · High-protein - Good for
- Everyday · One-pan
- Cook more with
- Dried pasta · Beef sirloin steak · Onion · Garlic · Red bell pepper · Green bell pepper
- Techniques
- Stir-frying · Boiling
Allergens
- May contain: Eggsfrom dried pasta
- Contains: Wheatfrom dried pasta, soy sauce
- Contains: Glutenfrom dried pasta, soy sauce
- Contains: Soyfrom soy sauce
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
549 kcal per serving
Estimated1 serving ≈ 347 g · recipe makes 4
Where the energy comes from
- Protein 25%
- Carbohydrate 49%
- Fat 26%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 549 kcal | 158 kcal |
| Protein | 34.1 g | 9.8 g |
| Carbohydrate | 66.9 g | 19.3 g |
| Net carbohydrate | 61.6 g | 17.8 g |
| Sugars | 7.3 g | 2.1 g |
| Added sugars | 0 g | 0 g |
| Fibre | 5.2 g | 1.5 g |
| Fat | 15.9 g | 4.6 g |
| Saturated fat | 2.8 g | 0.8 g |
| Trans fat | — | — |
| Cholesterol | 60 mg | 17 mg |
| Sodium | 886 mg | 255 mg |
| Salt equivalent | 2.2 g | 0.6 g |
Vitamins & minerals per serving
- Potassium
- 904 mg
- Calcium
- 71 mg
- Iron
- 4.9 mg
- Magnesium
- 86 mg
- Vitamin A (RAE)
- 91 µg
- Vitamin C
- 75 mg
- Vitamin D
- 0.1 µg
- Vitamin B12
- 1.1 µg
- Folate (DFE)
- 339 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: cabbage, white vinegar.
- Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Cut all the vegetables before you start — the stir-fry moves fast.
Common mistakes
- Overcooking the noodles first makes them break up in the wok.
Serve with
- Serve with a dish of black vinegar or chilli oil and green tea.
Storage
- Keeps 2 days in the fridge.
Reheating
- Reheat in a hot pan with a splash of water.
Variations
- Gyuro lagman: Noodles cut short and fried with finely chopped meat and vegetables in a thicker sauce.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Dried pasta300 g
- Beef sirloin steak, cut into thin strips400 g
- Red bell pepper, cut into strips1 piece · 120 g
- Cabbage, shredded (optional)150 g
- Tomato, cut into wedges2 piece · 240 g
- Tomato paste1 tbsp · 16 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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