Recipe for Laghman Noodles and Argentinan Mixed Grill

Laghman Noodles:

History of` the noodles:

The Laghman Noodles or pulled-noodles recipe originates from the Xinjiang region in China, in the northwest of the country.

This recipe reflects the history and the culture of the people who live in Xinjiang. For around 1400 years the Silk Road linked China to the Middle East. Unsurprisingly, the Silk Road, and all the exotic spices and delicacies that were transported along it, have had a lasting impact on the Xinjjiang culture. Perhaps one of the most defining features of the area are its open air-markets situated in the cities of Kashgar and Hotan.

Aside from its influence on customs, the Silk Road has also impacted cuisine. Xinjiang cuisine has little resemblance to that of traditional Chinese food. In fact, many claim that there is a strong Middle Eastern and Central Asian influence. Cumin, chili, cinnamon, garlic, saffron, and sesame are typically incorporated in dishes from the region, making many of their meals an Asian-Middle Eastern fusion.

Ingredients:

1. 2 tablespoons oil.

2. 1 medium onion thinly sliced.

3. 1 tablespoon minced garlic.

4. ½ pound boneless lamb or goat (chops, shoulder or leg), cut into ¾-inch cubes.

5. 1 large red bell pepper, stemmed, seeded and cut into ¼-inch wide strips.

6. 1 ½ pounds vine-ripened tomatoes seeded and coarsely chopped.

7. 2 teaspoon salt, plus 1 tablespoon for the pot of water (optional).

8. ½ recipe Kazakh noodle (may substitute 1-pound dried egg noodles or fettucine.

9. Jingjiang (black rice) vinegar, for garnish.

Instructions:

· Heat a large wok or wide, heavy-bottomed pot over high heat. If the noodles have not been cooked, bring a large pot of water to boil over high heat.

· Add the oil and swirl it around to coat the wok. When the oil is hot, add the onion, garlic and meat; stir-fry for about 4 minutes, or until the meat has changed color and the onion is translucent. Add the red bell pepper and stir-fry for 2 minutes, then add the tomatoes and 2 teaspoons of the salt and mix well. Reduce the heat to medium and cook for about 7 minutes, until the pepper has softened but still retains its shape.

· Meanwhile, if the noodles have not been cooked, add 1 tablespoon salt to the pot of water, if desired, and drop the uncooked noodles into the boiling water. Cook for about 6 minutes, until tender but still firm to the bite. Drain, then divide equally among individual plates or large wide bowls.

· Ladle equal portions of sauce over the hot noodles. Serve immediately, with black rice vinegar at the table.

https://www.washingtonpost.com/recipes/laghman-sauce-for-noodles/10030/

If not for the unique culinary experience this dish will provide, I want to take a moment to raise awareness about Xingiang culture. The natives to Xingiang are a Muslim minority called the Uyghurs. Historically the Uyghurs have been seen as a threat due to cultural and religious differences. Additionally, over the last few months over 1 million Uyghurs have been rounded up into internment camps.

Due to lack of public awareness this recipe can serve as an innovative way to expose yourself to Uyghur culture.

Argentinian Mix Grill

History of Chimichuri:

Perhaps one of the most noticeable features of Argentina is the heavy emphasis on grilled meat.

This is mainly due to the influence of the Gauchos, a type of Argentinian cowboy, from the 18thcentury. They came into existence predominantly thanks to British, Dutch, French and Portuguese trader who ran illegal smuggling businesses in the regions around Buenos Aires. The Gauchos were men whose purpose was to hunt the large herds of escaped cattle. Consequently, they developed a diet based almost entirely around meat.

Chimichurri nicknamed ‘Argentina’s favorite sauce’, is a household staple and can be accompanied with almost any meal. The origins are unclear, some believe that is was Gauchos that created the sauce to add flavor to their meat. However, linguists believe it derives from Basque’s tximitxurri interpreted as ‘a mix of several things in no particular order’. Conversely, culinary historians believe that the name actual comes from ‘Jimmy’s curry’. They contend that Jimmy was an Englishmen who helped fight for Argentinian independent, but do to his name being difficult to pronounce for Argentines it morphed into Chimichurri.

Ingredients:

1. About 1/2 cup extra virgin olive oil (EVOO)

2. Juice of 1 lime or 1/2 lemon

3. 4 fresh bay leaves1 small red onion, coarsely, chopped

4. 1 sweet bell pepper, coarsely chopped

5. 1 Fresno or other red chili pepper, seeded and coarsely chopped

6. 1/2 cup flat leaf parsley

7. 1/4 cup cilantro (optional)

8. 2-3 small sprigs oregano

9. About 3 tablespoons thyme

10. 4 cloves garlic, finely chopped or grated

11. Salt and pepper

For the mixed grill:

1. 2 pounds flat iron steaks

2. Extra virgin olive oil (EVOO)

3. 1 pound jumbo shrimp

4. 1 pound spicy sausage

5. About 1 teaspoon: paprika, cumin, coriander

6. Fresh lemon juice

7. Oven-roasted tomatoes

8. Arugula or mixed greens

Preparation

· Place the chimichurri ingredients in a food processor and pulse to form a thick sauce.

· Heat the grill or griddle of your choice. Bring the steak to room temperature and pat dry. Dress with EVOO, salt and pepper.

· Parboil the sausages in 2 inches of boiling water to heat through. Drain, pat dry and dress with EVOO.

· Dress the shrimp with EVOO, salt and pepper.

· Combine the paprika, cumin and coriander and sprinkle over the steak and the shrimp.

· Grill: steak for 5 minutes on each side (center should be pink), sausages for 5 minutes (casing should be crisp. Grill the shrimp for 3-5 minutes, turning frequently until pinkish, opaque and firm. Douse everything with lemon juice. Thinly slice the meat.

· serve with the bread, tomatoes, arugula or greens and chimichurri alongside.

- Sofia Hollowell