Laghman (لەغمەن / 牛肉面‎) is a dish from Xinjiang cuisine of the Uyghur minority in China. This soup noodle has been borrowed from the Muslim Hui Chinese of Lanzhou. Laghman comes from the Chinese word lamian (拉面) and is primarily made from hand pulled noodles served with braised beef and vegetables in soup.
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The noodles were decent and springy, and came is an almost too big bowl with a hearty but light broth. The broth had that distinctive coriander flavour, lined with chilli oil. A good laghman has a clean broth that is not oily on the palate and comes with thick chunks of beef. However, the ones here had only a minuscule portion of beef, albeit served with 3 sides of marinated beef, chicken and preserved cabbage. Although not the most authentic you will find outside of China, it does give the taster an exposure to something different. If the flavour is too light, try adding some chilli oil and vinegar to up the ante.
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💵 RM20.00 / set
💫 3 / 5
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