Naryn (Kyrgyz Noodles with Beef and Onion Broth)
Thin hand cut noodles tossed with sliced beef and raw onion, finished with a ladle of hot, peppery broth.
- Time2 hr 30
- LevelMedium
- Costabout £2.70 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 834kcal
- 66.3gcarbs
- 5.3gof which sugars
- 35.1gfat
- 14.9gsaturates
- 59.4gprotein
- 5.5gfibre
- 4.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the brisket in a large pot with the halved onion, bay, peppercorns and salt. Add the 2000 ml of water, bring to the boil and skim off the foam.
- 2
Cover and simmer gently for 2 hours, until the beef is very tender.
120 min - 3
Meanwhile, mix the flour, 150 ml of water and half teaspoon of salt into a firm dough. Knead for 8 minutes, cover and rest for 30 minutes.
30 min - 4
Lift the beef out and let it cool a little, then slice it thinly across the grain. Strain the broth and keep it hot.
- 5
Roll the dough very thin, fold it over and cut into thin noodles about 5 mm wide. Boil in the hot broth for 3 minutes, then lift out and drain.
3 min - 6
Toss the noodles with the sliced beef, sliced onions, pepper and dill. Divide into bowls and ladle over hot broth. The raw onion softens in the heat.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
