For the fresh noodles: In a food processor, mix the flour, salt, 3 1/2 ounces water and egg until it becomes a consistent dough. Knead the dough for about 10 minutes, and then let it rest for 1 hour. The noodles can be made in a pasta roller, by rolling flat sheets and then pulling them through a slicer. Hand stretched Lagman-style noodles are made by slicing strands of dough about 1-inch thick. Roll the strands out with your palms, stretching them longer as you go, doubling the dough cord over on itself as it gets longer. When all the dough has been rolled into 4 to 6 ropes, pour a few ounces of oil into a large mixing bowl. One at a time, coil the dough ropes into the oil and stretch them further by hand until about 1/4-inch thick, coiling them out of the bowl.
For the soup: Boil 12 cups water in a large pot. In another large pot, heat the oil until it is near smoking. Then slowly add all the diced meat, salt, some black pepper, the star anise and cumin seeds, and cook for 8 minutes on high heat. When the meat is browned, add the onions, sliced garlic, ginger, celery, leeks, hot peppers and paprika, and cook, stirring often, for about 10 minutes. When the vegetables are sauteed, reduce the heat to medium, add the tomato paste and cook for 3 minutes, making sure not to burn.
Add the boiling water to the pot and let cook for about 8 minutes. At a medium boil, add the long beans and fresh green garlic and let cook for about 10 minutes before adding the cabbage, bell peppers and white radish. Finish boiling for about 15 minutes with all the ingredients together. Add the fresh noodles last to the soup after all the vegetables, letting boil for about 15 minutes. Garnish with chopped dill and garlic.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.