Prep 30 mins
Cook 45 mins
This is a tasty meat and noodle soup from the Bukharian Jews of Central Asia, which is today’s Uzbekistan and Tajikistan regions… and its origins are from Chinese and Korean cuisines. The hand made/pulled noodles is an important ingredient to this delicious soup, which are thick or thin like Chinese Lo Mein or Japanese Udon noodles.
- 1 lb lamb chop (with the bone on, substitute beef)
- 1 tablespoon oil
- 1 teaspoon ground cumin
- 1 small onion (chopped up)
- 1 small carrot (scrape outer skin and cut into bite size pieces)
- 3 small potatoes (clean and cut into bite size pieces)
- 1 bell pepper (red, green or yellow remove seeds and chop up)
- 1 medium tomatoes (skin removed and chopped up)
- 3 garlic cloves (chopped up)
- 1 tablespoon tomato paste (optional)
- 16 ounces noodles, pre-cooked
- 8 cups beef stock or 8 cups chicken stock or 8 cups other stock
- 1 beef bouillon cube
- 1⁄8 teaspoon salt and pepper, to taste
- 1⁄2 lb bread (hard crusted optional)
- Use lamb chops and de-bone the meat cutting up into bite size pieces, set aside.
- Heat up the 8 cups of stock and add 1 beef cube, set aside.
- COOKING INSTRUCTIONS-.
- In a pan add the oil, cumin, onion and stir fry a minute or two.
- Add the meat and stir fry a minute or two.
- Add the carrots, potatoes, bell peppers, chopped tomato, garlic, stir a little.
- Then add the soup stock and stir to mix.
- Add the tomato paste, lower heat and simmer for 30 minutes.
- In a pot of boiling water, heat up the pre-cooked noodles, a few minutes before the soup is finished and set (do not overcook, place under cold water if needed to stop the cooking).
- Add to the soup salt and pepper to taste.
- Place a portion of noodles in individual bowls and then add the soup.
- Serve with a hard crusted bread, to your liking.
- I have used pre-cooked noodles, however, the authentic soup recipe calls for “hand pulled noodles.” Google “Hand Pulled Noodles” Images and see how this is made. You can also serve this recipe in a dish and with less soup.