7 delicious lagman recipes

1. Lagman classic

Ingredients

2 onions;
3 carrots;
1 pepper;
4 tablespoons of vegetable oil;
700 g lamb;
4 tomatoes;
2 glasses of water;
salt, sugar, black pepper - to taste;
5 potatoes;
2 bay leaves;
2 sprigs of basil, dill, parsley and cilantro;
400 g lagman noodles.

Preparation

Peel the onions, carrots and peppers and cut them into strips. Pour oil into a preheated cauldron with thick walls, after about 2 minutes, put the onion and fry until golden brown. Add carrots and peppers to the onion, cook over medium heat until soft, stirring constantly.

Cut the meat into pieces about 2 cm thick and add it to the cauldron with the vegetables. Fry the meat until crusty.

Add tomatoes to meat and vegetables and simmer for about 5 minutes. Pour in water, add salt, sugar, black pepper, cover the cauldron with a lid, reduce heat and leave to simmer for 15 minutes.

Peel the potatoes, cut them into small cubes and add to the cauldron. When the vegetable is done, add the bay leaf and finely chopped herbs. Let it brew.

Dip the noodles in a pot of boiling water and cook for about 10 minutes. When the noodles are done, place them on bowls and add the meat and vegetables.

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2. Lagman in Uzbek

Ingredients

300 g of beef pulp;
1 onion;
1 carrot;
3 tablespoons of vegetable oil;
salt to taste;
1 green radish;
150 g cabbage;
2 stalks of green celery;
1 sweet pepper;
1 tomato;
1 hot pepper;
1 teaspoon ground coriander
½ teaspoon dry adjika;
1 teaspoon dry paprika;
1 tablespoon tomato paste
2 cloves of garlic;
2-3 glasses of water;
400 g lagman noodles;
2 sprigs of cilantro, dill and parsley.

Preparation

Cut the beef into small pieces (about 2 cm thick), the carrots into cubes and the onions into thin strips. Heat the vegetable oil in a cauldron, put the meat there and fry it until golden brown. Salt a little. Add onions and carrots to the cauldron and fry for about 5 minutes, stirring occasionally.

Cut the green radish and cabbage into small squares. Chop the celery. Chop the bell pepper and tomato into cubes, and chop the hot pepper.

When the onions and carrots are browned, add bell peppers and tomatoes to them. Fry everything together for 3 minutes. Add dry spices and tomato paste to the cauldron. Cook for another 3-4 minutes. Chop the garlic finely and send to the rest of the ingredients.

Then put the cabbage, radish and celery into the cauldron and stir. Cover everything with water and cook over medium heat for about 15 minutes (vegetables should not boil). Season to taste.

Boil water in a separate saucepan, add a little salt to it, add the noodles and cook for 10-15 minutes. When the noodles are ready, place them on plates, top with waja (meat with vegetables) and sprinkle with finely chopped herbs.

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3. Lagman in Uyghur

Ingredients

600 g of beef or lamb;
3 tablespoons of vegetable oil;
salt to taste;
1 onion;
1 carrot;
1-2 eggplants;
3 tomatoes;
2-3 bell peppers;
seasoning for lagman - to taste;
garlic to taste;
400 g lagman noodles;
1 glass of noodle broth;
2 sprigs of cilantro, dill and parsley.

Preparation

Cut the meat into cubes. Pour vegetable oil into a preheated cauldron, put meat in it and fry until golden brown. Season with salt to taste.

Cut vegetables into cubes. First, add onions and carrots to the meat. Then put the eggplants in the cauldron. Then add the tomatoes and bell peppers and stir. Add lagman seasoning and finely chopped garlic.

Boil water in a separate saucepan, add a little salt to it, add the noodles and cook for 10-15 minutes.

Add noodle broth to the cauldron with vegetables. Simmer until tender, about 20-30 minutes.

Arrange the noodles on plates, add the meat and vegetables. Chop the herbs finely and sprinkle on top.

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4. Lagman with pork

Ingredients

500 g pork;
3 tablespoons of vegetable oil;
1 onion;
2 carrots;
1 bell pepper;
½ green radish;
2 tomatoes;
1 pinch of cumin;
3 glasses of water;
2 potatoes;
salt to taste;
200 g lagman noodles;
parsley, dill, green onions - to taste;
2 cloves of garlic.

Preparation

Cut the meat into small cubes. Preheat a cauldron or a saucepan with thick walls, pour in oil, add meat. Cook over medium heat for about 25 minutes.

Cut the onion into half rings and add it to the meat. Chop the carrots into cubes, place in a cauldron and stir. Cut the pepper into cubes too and send to the rest of the ingredients. Grind the radish and put it in a cauldron. Stir.

Scald the tomatoes with boiling water, remove the skin from them, cut into small cubes and add to the vegetables in the cauldron.

Boil water and pour it into a cauldron. Crush the cumin in a mortar and add to the water. Close the cauldron with a lid and let the meat and vegetables simmer for 40 minutes.

Peel the potatoes, cut them into small cubes and add them when the meat and vegetables are done. Cook for another 10-15 minutes. Season with salt to taste.

Boil water in a separate saucepan, add a little salt, put the noodles in it and cook for 10-15 minutes. Chop the herbs and garlic finely. Arrange the finished noodles on plates, add the meat with vegetables and sprinkle with herbs and garlic.

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5. Lagman dietary with turkey

Ingredients

1 kg turkey;
3 tablespoons of vegetable oil;
4 tomatoes;
2 onions;
2 carrots;
1 bell pepper;
200 g pumpkin;
4 sprigs of dill, parsley and cilantro;
salt, pepper - to taste;
1 cup canned or boiled red beans
200 g lagman noodles.

Preparation

Cut the turkey into medium-sized cubes (about 3 cm). Pour oil into a preheated cauldron, add meat and fry until it turns white.

Cut the tomatoes and onions into cubes, add to the turkey and cook for 5-10 minutes.

Grate the carrots on a coarse grater, cut the bell pepper into strips, and cut the pumpkin into small pieces. Put everything in a cauldron and fry for 5 minutes.

Chop the herbs finely and add to the rest of the ingredients. Simmer for about 45 minutes, season with salt and pepper to taste. Add the beans at the end.

Put the noodles in boiling water and cook for about 10 minutes. When the noodles are done, place them on bowls and add the meat and vegetables.

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6. Lagman in a multicooker

Ingredients

700 g of beef pulp;
3 tablespoons of vegetable oil;
1 onion;
3 tomatoes;
2 carrots;
2 potatoes;
1 bell pepper;
ground sweet paprika, black pepper, salt - to taste;
2 cloves of garlic;
1 glass of water;
1 bunch of dill or parsley;
200 g lagman noodles.

Preparation

Cut the meat into small cubes and place in the multicooker bowl. Add vegetable oil. Turn on the "Fry" mode (15-20 minutes) and close the lid. Open a couple of times to mix.

Cut the onion into half rings, cut the tomatoes into cubes. 5 minutes before the end of cooking, add them to the meat, stir and fry.

Cut carrots, potatoes, bell peppers into cubes and place in a slow cooker. Add paprika, black pepper, salt and garlic. Pour in hot water and stir. Turn on the "Extinguishing" mode for 45-50 minutes.

Chop the herbs finely. When the waja is ready, sprinkle with herbs.

Throw the noodles into boiling water and cook for 10-15 minutes. Put prepared noodles and meat with vegetables into plates.

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7. Kovurma lagman

Ingredients

350 g of beef;
3 tablespoons of vegetable oil;
1 glass of water;
1 onion;
3 cloves of garlic;
salt to taste;
1 carrot;
1 bell pepper;
1 chili pepper;
ground coriander - to taste;
2 tomatoes;
1 handful of asparagus beans
1 teaspoon tomato paste
2 eggs;
400 g lagman noodles;
4 sprigs of dill, parsley and cilantro.

Preparation

Cut the beef into small cubes (the finer the cubes, the faster the meat will be done). Pour oil into a preheated cauldron, put the meat and fry it until brown. Pour in water and simmer until the beef is tender (15-20 minutes).

Cut the onion into half rings and chop the garlic. Add them to the meat and saute until the onions are golden brown. Season with salt to taste.

Cut the carrots, bell peppers and chili peppers into strips and place with the rest of the ingredients. Add the coriander and cook for another 15 minutes, stirring constantly.

Chop the tomatoes and asparagus beans not very finely. Place them in a cauldron with tomato paste.

Boil lagman noodles and drain. In a separate bowl, beat the eggs and make an omelet with them. Add ready-made noodles to wajah, fry everything together for 15 minutes, stirring constantly. Cut the omelet into strips and add them to the cauldron. Cook for another 5 minutes, then sprinkle with chopped herbs.

Bonus: homemade lagman noodles

Ingredients

400 g wheat or buckwheat flour;
3 egg yolks;
½ glass of milk.

Preparation

Sift flour, add yolks and milk to it and knead the noodle dough. Mix thoroughly for about 15 minutes. Once the dough is cool enough, refrigerate for 2 hours.

Remove the dough from the refrigerator, roll out thinly and cut into narrow strips.

You can draw the noodles instead of cutting if you want.

Storage

If you won't be using the noodles right away, dry them. Line a flat surface with napkins and place the floured noodles on top. Make sure the strips are not stuck together: each must dry separately. Leave the blanks for 20 minutes.

Then put them in a bag and store in the refrigerator for no longer than 5-7 days. Or place the dried noodles on the planks and place them in the freezer. In this form, it can be stored for several months.

To store the noodles at room temperature (no longer than a month), the blanks need to be dried longer - about a day. This will make the noodles tough and brittle.