For the fresh noodles: In a food processor, combine the flour, salt and egg with 3 1/2 ounces water. Pulse continuously until a dough has formed. Transfer the dough to a lightly floured surface and knead the dough for about 10 minutes. Cover with a clean towel and let rest at room temperature for 1 hour.
The noodles can be made in a pasta roller by rolling flat sheets and then pulling them through the slicer setting. Traditional 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 they are about 1/4-inch thick, coiling them out of the bowl.
For the soup: In a large pot bring 12 cups water to a boil. In another large pot, heat the oil until it is nearly smoking. Slowly add the meat, star anise, salt, cumin seeds and some black pepper and cook over high heat until the meat is browned, about 8 minutes. Add the onions, garlic, ginger, celery, leek, hot pepper and paprika, and cook, stirring often, until the vegetables have softened, about 10 minutes. 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 at a medium boil for about 8 minutes. Add the long beans and fresh green garlic and let cook for about 10 minutes. Add the cabbage, bell peppers and white radish and boil 15 minutes more.
Add the fresh noodles to the soup and cook 15 minutes. Garnish with chopped dill and green garlic.
Dry spaghetti or lo mein noodles can be substituted for fresh homemade noodles.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Nargis Cafe, Brooklyn, New York
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