The first few times I tasted the soupy lamb noodles known as lagman at Jibek Jolu, my tablemates and I voiced some muted skepticism that the noodles were really, as claimed, made in-house. Though thick and chewy, they seemed too uniformly perfect not to have been extruded or cut with some kind of machine. Though each time we were assured that this wasn’t the case, it wasn’t until last week, as I sat chatting with chef Anora Khudayberdeva, that I was convinced that not only is each order of noodles made on site, but each is hand rolled and hand pulled by her very self, a time-consuming but loving process that qualifies her one of the city’s living culinary treasures.