Central Asian (Uzbek, Kyrgyz, Afghan) · dinner
Naryn A Central Asian dish of hand-cut noodles tossed with thinly sliced boiled meat and raw onion, served with a warm broth on the side. It is simple, hearty and built on good broth and well-cooked noodles.
total 2 hr
prep 30 min
cook 1 hr 30 min
servings 4 Keep this recipe Add a copy of Naryn to your Saucepan library.
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Back to 4 servings Noodles 500 g thin hand-cut noodles, or thick wheat noodles 1 tablespoon vegetable oil, to keep noodles from sticking Meat and broth 1 pound beef, lamb or horsemeat, about 450 g; boiled until tender 1 liter beef broth, the broth the meat was boiled in, or store-bought 1 large onion, thinly sliced salt, to taste black pepper, to taste, ground Garnish fresh cilantro or parsley, chopped, for garnish
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1 Step 1: Bring a large pot of well-salted water to a boil, add the noodles and cook 5 to 7 minutes until al dente, tender with a slight firm bite.2 Step 2: Drain the noodles, rinse briefly under cold water to separate them, shake dry and toss with the tablespoon of oil.3 Step 3: Place the meat in a large pot, cover with cold water and a generous pinch of salt, bring to a boil, then lower the heat and simmer until the meat is fork-tender, about 1 to 1 1/2 hours. Reserve the broth.4 Step 4: Remove the meat, let it cool slightly, then slice it thinly. Measure out about 1 liter of the broth, adding store-bought beef broth if needed, and season it with salt.5 Step 5: Thinly slice the onion, toss with a pinch of salt and let it sit 10 minutes, then squeeze out the liquid.6 Step 6: Keep the broth warm in a saucepan over medium heat, around 180 to 195°F (80 to 90°C), without letting it boil.7 Step 7: Toss the noodles with the sliced meat and onion, then season with salt and black pepper and mix evenly.8 Step 8: Mound the noodle mixture on a platter, scatter with chopped cilantro or parsley, and serve hot or at room temperature with the warm broth drizzled over or served on the side.getsaucepan.com/r/3188e77c-3b1f-5cbc-b389-e2aaae9b839f
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