Saturday, September 26, 2015
Kazakhstan - Kazakh Noodles
1/3 teaspoon baking powder
50g vegetable oil
500g lamb mince
6-8 spring onions
2 tablespoons oil
1 teaspoon minced garlic
3 tablespoons tomato ketchup
300ml beef stock
1/2 teaspoon chili powder
Put the noodle ingredients in a bowl and mix into a dough. Leave the dough to sit for a couple of hours. Make sure you cover it because we forgot and it made the dough a bit dry to work with.
Cut the dough into 8 pieces and roll out each piece into a thin sausage shape about 1cm in diameter. Brush them with oil and leave for 30 minutes.
Chop up the spring onions and saute in the oil. Add the garlic and chili powder too.
After a few minutes add the lamb mince and continue to saute until the mince is browned.
Add the stock and tomato ketchup, stir and simmer until thickened.
Roll out the noodles even thinner. This was really difficult and time consuming. The noodles had dry bits and kept breaking up. When the noodles are finally ready boil them in some salted water until cooked. They really puff up so start off with as thin noodles as you have patience for!
Place the noodles in a bowl and spoon over the sauce.
The lamb sauce was delicious. It was a bit oily but the tomato ketchup had given it a lovely tomato flavour. The noodles were huge, like giant earthworms in a bowl. It was strange eating such thick noodles, they were chewy and it was like eating chunky pasta. It was a very filling meal due to the noodles. Home-made noodles like this seem a great, cheap way to pad out a meaty dish to make it more hearty. We enjoyed it but are looking forward to going back to regular sized noodles. :)