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1
Knead and Rest the Noodle Dough
40 Mins
Room temperature, about 22°C (72°F)
Mix the flour with 4g of the salt, add the beaten egg and about 150 ml lukewarm water, and knead for 8–10 minutes until the dough is smooth and elastic. Rub it with a little oil, cover, and rest for 30 minutes.
Resting matters more than kneading here — a rested dough pulls into long noodles instead of snapping back.
Done when: The dough is smooth, stretches without tearing, and springs back when poked.
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2
Brown the Beef and Vegetables
10 Mins
Medium-high heat, about 190°C (375°F)
Heat the oil in a large pot over medium-high heat. Fry the beef strips in a single layer until browned on all sides, about 5 minutes. Add the onion, carrot and celery and fry for 3 minutes more, then add the garlic, tomato paste and spice mix and stir until fragrant, about 1 minute.
Do not crowd the beef or it steams instead of browning — fry it in two batches if the pot is small.
Done when: The beef is browned, the onion has softened, and the tomato paste smells sweet and toasted, not raw.
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3
Simmer the Spicy Broth
40 Mins
Gentle simmer, about 90°C (194°F)
Add the diced tomatoes, both peppers, the chickpeas, the remaining 3g of salt and the 1.2 L of water. Bring to a boil, then turn down to a gentle simmer for 40 minutes until the beef is tender and the broth has turned a deep red-orange.
Skim any foam in the first few minutes, then leave the lid ajar — a little evaporation concentrates the flavour.
Done when: The beef yields easily to a fork, and the broth tastes rich and spicy rather than watery.
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4
Pull the Noodles by Hand
20 Mins
Room temperature, about 22°C (72°F)
Roll the rested dough into a thick rope, then pull and stretch it, slapping it gently against the board, until it forms long thin noodles about the width of a pencil. Tear or cut them into 30 cm lengths. Work the dough with oiled hands so it stretches instead of sticking.
If a strand snaps, let it rest a minute and pull again — dough that has been worked needs a moment to relax. Pulled noodles do not have to be perfect; uneven ones are the sign they are handmade.
Done when: The noodles are even, springy, and stretch to arm's length without breaking.
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5
Cook the Noodles in the Soup
5 Mins
Boiling broth, 100°C (212°F)
Bring the broth back to a rolling boil, drop the noodles in, and cook for 4–5 minutes until tender and springy. Stir in the fresh chillies and the vinegar in the last minute. Taste and add salt if needed.
Serve immediately — the noodles keep cooking in the hot soup, so the pot goes straight to the table.
Done when: A noodle tastes tender with a chewy spring, and the beef inside is cooked through to at least 71°C (160°F).
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6
Serve with Dill on Top
5 Mins
Serving temperature, above 63°C (145°F)
Ladle noodles and broth into deep bowls, making sure each bowl gets beef, chickpeas and vegetables. Scatter the chopped dill generously over each bowl and serve with extra chilli and vinegar on the side.
Put the dill on at the very last second — it wilts in seconds in the hot broth and loses its fresh smell.
Done when: Each bowl is steaming, colourful, and full of noodles, meat and vegetables in every spoonful.
auto_awesome Finishing Touches & Plating
Ladle the soup over the noodles, scatter a generous handful of dill on top, and pass the vinegar and extra chilli at the table — each person seasons their own bowl.
Kyrgyzstan
3h 15m
France
Vietnam