Uzbek Cold Noodle Platter with Horse Meat and Daikon

Be the first to rate

(No Ratings Yet)

Loading...

A refreshing Uzbek classic of chilled hand-pulled noodles layered with paper-thin horse meat, crisp radish, and dressed raw onion, served in a savory cold herb broth. Savored cool during the warm months, this Central Asian comfort dish balances delicate wheat flavors with lean, rich meat and bright aromatics.

Nutrition Facts

Per serving (estimated)

• 470 kcalCalories
• 8 gFat
• 2.5 gSaturated Fat
• 60 gCarbs
• 3 gFiber
• 4 gSugar
• 38 gProtein
• 720 mgSodium
• 560 mgPotassium
• 70 mgCalcium
• 4.2 mgIron
• 14 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the broth and meat

• 1 lb (450 g) horse meat, trimmed (beef tenderloin as substitute)
• 6 cups (1.4 L) cold water
• 1 small onion, peeled and halved
• 1 bay leaf
• 1 tsp whole black peppercorns
• 1 1/2 tsp kosher salt

For the hand-pulled noodles

• 2 1/4 cups (280 g) all-purpose flour, plus more for dusting
• 1 large egg, lightly beaten
• 1/2 tsp fine salt
• 1 tsp neutral oil
• 1/3 cup (80 ml) cold water, plus more as needed

For assembly

• 1 large white onion, very thinly sliced into half-moons
• 1 tbsp red wine vinegar
• 1 small daikon radish, peeled and julienned
• 1/4 cup chopped fresh dill
• 3 tbsp chopped fresh cilantro
• 2 garlic cloves, finely minced
• 1 tsp freshly cracked black pepper, plus more to serve

Directions

1. Make the broth and cook the meat. Place the horse meat in a heavy pot with the 6 cups water, halved onion, bay leaf, peppercorns, and 1 1/2 teaspoons salt. Bring to a gentle boil, skimming any foam, then reduce heat and simmer covered for 1 1/2 hours until the meat is fork-tender. Lift the meat out, cool to room temperature, then strain the broth through a fine sieve and chill until completely cold.
2. While the meat simmers, prepare the noodles. Combine flour, egg, salt, oil, and water in a bowl until a shaggy dough forms, then turn out and knead 8 to 10 minutes until smooth and elastic. Cover and rest 30 minutes.
3. Roll the rested dough very thin on a floured surface and slice into hair-thin strands about 1 to 2 mm wide, or hand-stretch small pieces into long thin ropes. Dust lightly with flour to prevent sticking.
4. Bring a wide pot of salted water to a rolling boil. Cook the noodles for 3 to 4 minutes until just tender, then drain and rinse thoroughly under cold running water to stop the cooking and remove surface starch. Drain well and chill.
5. Slice the cooled horse meat into thin strips across the grain. Place the raw sliced onion in a bowl with the vinegar and a small pinch of salt; massage gently for 30 seconds to soften and mellow the sharp bite.
6. Divide the chilled noodles among 4 wide, shallow bowls. Arrange slices of horse meat down the center, then scatter the dressed onion, julienned daikon, dill, cilantro, and minced garlic over and around the noodles.
7. Spoon about 1/2 cup of the cold broth into each bowl so it pools at the base without drowning the noodles. Finish with cracked black pepper and serve immediately while everything is properly cold.

Cook’s Notes

• Substitute beef tenderloin or smoked brisket if horse meat is unavailable at your local specialty butcher.
• A properly reduced meat broth will turn lightly jellied when chilled; this natural gelatin gives the finished dish body and mouthfeel.
• For an authentic Uyghur-Uzbek variation, add 4 ounces of kazy (cured horse sausage), thinly sliced, alongside the braised meat.
• Chill the serving bowls in the freezer for 10 minutes before plating to keep the dish properly cold on hot summer days.
• Adding the egg in the dough produces a slightly richer, more yellow noodle; for classic Uyghur-style noodles, omit the egg and use only flour, water, and salt.

You might also like

Asian

Uzbek Round Flatbread with Sesame and Nigella

Asian

Uzbek Braised Lamb with Root Vegetables and Cabbage

Asian

Uzbek Lamb Rice Pilaf Classic

Asian

Uzbek Pan-Cooked Lamb and Potato Kebab