|Place of origin||Uzbekistan|
|Serving temperature||Cold or hot|
|Main ingredients||Noodles, horse meat|
|Cookbook: Naryn Media: Naryn|
Naryn or norin (Uzbek/Russian: норин, норын) is an Uzbek pasta dish made with fresh hand-rolled noodles and horse meat. Naryn can be served as a cold pasta dish (kuruk norin – dry norin) or as a hot noodle soup (khul norin – wet norin).
Homemade pasta is rolled very thinly and cut into strips 1–2 mm wide and 50-70mm long. The noodles are cooked in plain boiling water or often in a broth of horse meat. Horse meat is then shredded into the pasta and naryn is served on a lagan (12" plate) decorated with slices of horse meat sausage (kazy). The dish is served as a part of any extended meal after the samsa and before the plov (osh).
- Naryn preparation in Tashkent (Russian)
- Khudayshukurov, T.; Makhmudov A.; Ubaydullae R. "Farinaceous Foods". Uzbek National Dishes and Refreshments (Hardback) (in Uzbek, Russian, and English) (1st ed.). Tashkent: Shark. pp. 61–62.