Lagman soup: Top 7 homemade recipes

Prepared by: Natalya Polshchak

05/18/2017 Cooking time: 1 hour 15 minutes

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A very nutritious and satisfying soup that will replace your set lunch. I’m telling you the recipe for how to make Lagman soup. It is prepared from noodles and beef with the addition of vegetables and aromatic herbs.

How to cook lagman soup - 15 varieties

Delicious soup Lagman
Lagman with homemade noodles
Uzbek soup lagman
Lagman with zucchini and Chinese cabbage
Uyghur lagman
Lagman in a simple way
Lagman at home
Lagman at home
Cooking lagman at home
Lazy Lagman
Vegetarian lagman
Simple lagman with beans
Lagman with chickpeas and udon noodles
Lagman with lamb and spaghetti
Lagman with mushrooms and rice noodles

What is lagman

The history of preparing lagman has developed in its own way among different peoples. Somewhere they cooked more broth, so that it turned out to be soup. In other regions, preference was given to a thick gravy with meat and vegetables, combined with separately prepared noodles, and this dish was more like a main course. But in any case, the result was a nourishing, tasty product with high energy value, designed to quickly satisfy hunger and replenish strength.

Lagman can be a complete second course

In a broad sense, lagman can be called a thick soup made from the most nutritious ingredients common in a particular area. Even Japanese ramen is considered a type of lagman, although it is prepared from a food set that is strikingly different from the composition of, for example, an Uzbek dish. The only thing they have in common is the cooking technology, according to which the noodles, broth and mixture of vegetables and meat are prepared separately and combined only in a plate.

If you try to find an authentic recipe for lagman, then most likely you will not be able to do this.

Each country where this dish is common has its own nuances for preparing a delicious soup. Even in individual families, the finished dish will be unique each time, depending on the season, the availability of fresh vegetables and the personal preferences of the hostess. Therefore, it is recommended to make lagman yourself at home at least a couple of times in order to understand which of the options for preparing it will be optimal.

Delicious soup Lagman

A very tasty and rich soup that will certainly please all tasters.

Ingredients:

Noodles – 150 g
Beef – 300g
Onion – 2 pcs.
Pepper – 1 pc.
Carrots – 1 pc.
Potatoes – 2 pcs.
Tomatoes – 2 pcs.
Eggplants – 2 pcs.
Greenery.

Preparation:

We clean the vegetables and cut them into cubes. Three carrots on a coarse grater. Before slicing the tomatoes, peel them.

To quickly and easily remove the peel from tomatoes, you need to make a cut with a cross and pour boiling water over it. Leave for a minute and you can take it out.

Cut the eggplants into cubes, add plenty of salt and water.

Cut the meat into cubes.

Pour 100 ml of vegetable oil into the pan. Fry the meat on both sides and take it out. Add the onion to the remaining oil, after 3 minutes add the carrots. When the oil turns yellow, add the tomatoes. Simmer for 4 minutes and return the meat. Fill with broth. Simmer until done, about 30 minutes. Salt the meat and add pepper. We continue to simmer. In a separate pan, boil water, add peppers, potatoes and eggplants. Cook until done. As soon as the potatoes are cooked, add the stewed meat and vegetables to it. Cook for 10 minutes, then add the noodles and cook until tender. A couple of minutes before it’s ready, add the garlic.

Bon appetit.

Chicken lagman - classic step-by-step recipe

It is correct to begin any acquaintance with a dish with the basic and simplest method of preparation. And now we will see how to make lagman in the classic way.

Ingredients:

Chicken
Flour – 300 gr.
Eggs – 3 pcs.
Vegetable oil
Butter – 80 gr.
Garlic – 5 teeth.
Salt

Preparation.

Boil the chicken for 30-40 minutes.

Knead the dough from flour, eggs, vegetable oil (1 tsp) and salt (0.5 tsp).

The dough is tight, elastic, and difficult to knead. Knead on the table.

It should absorb all the flour, all the crumbs that fall out are sent back to the dough.

Roll into a thick sausage and divide into three parts.

Sprinkle the table with flour and roll it out into a layer 1.5 mm thick. This is quite difficult and time-consuming, since the dough is tight.

Remove the layer to dry a little for about 15 minutes. Roll out the next two pieces.

Roll the layer into a roll, not too tightly, and cut it thinly.

We get thin noodles. Gut it and let it air dry.

We disassemble the chicken into thin small fibers as thick as our noodles.

Boil dried noodles in chicken broth.

Fry chopped garlic in heated vegetable oil in a frying pan.

Add butter there too. Mix noodles with meat. Fill everything with oil and garlic.

There are no vegetables in this lagman. But you can always add them if you wish!

Delicious chicken Lagman - step-by-step recipe. Author

Lagman with homemade noodles

Of course, today there are many variations of store-bought noodles for lagman, but the most delicious lagman is still obtained only from homemade noodles.

Ingredients:

Tomatoes – 1 pc.
Carrots – 2 pcs.
Eggs – 3 pcs.
Onion – 1 pc.
Bell pepper – 3 pcs.
Beef – 1 kg
Garlic
Tomato paste
Greenery

Preparation:

Heat the oil in a saucepan and fry the meat in it, after cutting it into medium pieces. After 20 minutes of simmering, add a little water.

Sift the flour and mix in the eggs. Gradually add water. Knead the dough. You need to knead for a few minutes. Let the dough rest.

When the meat is completely cooked, drain the juice from it. Fry the meat again until crusty. We clean the vegetables. Cut into small pieces. Carrots can be grated on a coarse grater. First add onions to the meat, after 1 minute carrots, after another 1 minute add tomatoes. After another couple of minutes, add tomato paste and garlic. After 5 minutes, add paprika. Simmer for 3 minutes. Fill with broth or water. Cook for 10 minutes. After removing from heat, add garlic and herbs.

By this time the dough has already been prepared. Divide the dough into 2 even parts. We roll a thin layer. Let's roll the layer into a roll. Cut the roll into thin (about 0.5 cm thick) pieces. We get long strips. This will be our noodles. In this way, we do the same with other pieces of dough. Boil the noodles in boiling water with oil. Cook until done.

Serve lagman soup with noodles.

Bon appetit.

Secrets of preparing delicious lagman

What do Chinese, Uzbek and Uyghur lagman have in common? Of course, its luxurious, rich meaty taste and thick aroma. No matter where this dish is prepared, it turns out incredibly appetizing and very high in calories. Therefore, the first rule of a true lagman is not to try to revise the recipe through the prism of the currently popular healthy lifestyle and replace the ingredients with more healthy and, at the same time, bland ones. But, naturally, there are other important points that should not be forgotten.

The taste of lagman is 90% determined by the set of ingredients

How to cook delicious lagman:

Choose your meat responsibly.
If you want to try real lagman, it is preferable to take a good piece of lamb - it is ideal for preparing a thick gravy and goes well with vegetables and noodles. It is acceptable to use beef, but it is not as tender and it is harder to release its juices to the dish. It is not recommended to use pork - it will be tasty, but not at all Asian-style. Well, it’s simply useless to take a bird, especially a lean fillet, which will ruin the very idea of a rich, fatty soup.
Use seasonal vegetables.
The beauty of lagman is that the range of products for its preparation is not limited to any specific ingredients. For example, in Japan, mushrooms, bamboo shoots, bean sprouts, spinach and cabbage are most often added. In Uzbekistan, preference is given to vegetables more familiar to Russians, such as onions, tomatoes and colorful bell peppers. If desired, you can even add potatoes, although their presence, according to supporters of the original recipe, overloads the already hearty dish.
Prepare homemade noodles.
In today's frantic pace of life, independently pulling out lagman noodles seems somewhat unrealistic. But it’s worth it: homemade pasta, which is almost impossible to buy in Russia, gives the soup a special oriental flavor. As a last resort, you can use special noodles for lagman, sold in original packaging. And completely undesirable, but still possible, is the use of spaghetti, with which the lagman will turn out tasty, but completely different from the original.
Take suitable utensils.
Lagman is traditionally cooked in a cauldron with thick walls. Its design is ideal for cooking, ensuring even heating of all ingredients. If you don’t have a real cauldron, you can use a thick cast-iron pan or a duck pot. It is important that the cookware used does not allow the dish to burn or become overheated in only one place, for example, in contact with the bottom. Therefore, it is preferable to use cast iron, which promotes proper preparation, preservation, development and enhancement of the taste qualities of lagman.

Uzbek soup lagman

Lagman is very popular in the East, but our housewives also cook it very often, not like Borscht, of course, but still often.

Ingredients:

Veal – 600 g
Carrots – 2 pcs.
Vegetable oil – 200 ml
Onion – 2 pcs.
Eggplant – 1 pc.
Potatoes – 4 pcs.
Tomato paste
Tomatoes – 2 pcs.
Bell pepper – 1.5 pcs.
Garlic
Dill
Cilantro
Eggs – 1 pc.

Preparation:

Beat the egg with salt. Mix with flour and water. Knead the stiff dough. The dough should be exactly stiff, like for dumplings or manti.

We clean the vegetables. Cut all vegetables into pieces. Cut the potatoes into large pieces, and cut all other vegetables into small ones. Cut the meat into cubes.

Lagman is cooked in a cauldron. Pour the oil into the cauldron, heat it up and send the meat there. Fry the meat until crusty. After a couple of minutes, add onions and carrots to the meat. After 5 minutes, add the potatoes. After a couple of minutes, add the eggplants. After another couple of minutes, add peppers and tomatoes. Simmer for 10-15 minutes. Pour water over vegetables and meat. Bring to a boil and reduce the heat.

At the final stage, add garlic, chili pepper and herbs.

Coat the dough with vegetable oil and begin to pull out the noodles. Cook the noodles until done.

Serve noodle soup.

Bon appetit.

Classical

The recipe for making lagman at home is quite simple. There are no complex ingredients in it - most of them are always available in any housewife's house.

Ingredients:

Meat (usually lamb is used) - 800 gr.
Vermicelli (preferably long) - 800 gr.
Onion - 2 pcs.
Carrots - 3 pcs.
Tomato - 4 pcs.
Potatoes - 5 pcs.
Vegetable oil - 5 tbsp.
Pepper, salt
Dill, basil

Cooking method

Prepare the vegetables. Clean, wash. Finely chop the onion and grate the carrots.
Fry the onion in a cauldron. The onion should become transparent.
Cut the meat into cubes and add to the onion. We fry everything.
Add carrots to the meat. Fry.
Chop the tomatoes and add to the cauldron with the rest of the products. After 5 minutes, pour 1.5 liters of clean water. Close the lid and leave to simmer over low heat. Be careful not to overcook the vegetables. They should be as whole as possible, and not resemble puree.
Cut the potatoes into small cubes. Add to the cauldron and simmer until fully cooked.
At the end of cooking, add herbs, salt, and pepper to the dish. Let it brew for 10-15 minutes.
Boil vermicelli in salted water.
Place the prepared noodles on plates and generously pour in the prepared sauce.

If you want to diversify your dish and add new flavor accents, try experimenting with seasonings.

On a note! Traditional seasonings for lagman are paprika, star anise, cumin, coriander and black pepper. However, you can always experiment and add new interesting notes to the usual recipe.

Lagman with zucchini and Chinese cabbage

There are several dozen variations in the preparation of lagman. Lagman is rarely prepared with Chinese cabbage and zucchini. But still, this option for preparing soup has a place.

Ingredients:

Carrots - 1 pc.
Eggplant - 1 pc.
Zucchini – 1 pc.
Onion – 2 pcs.
Tomatoes – 2 pcs.
Bell pepper – 2 pcs.
Beijing cabbage – 1 pc.
Tomato paste
Herbs and spices.
Beef.
Lagman noodles
Garlic

Preparation:

We clean all the vegetables and cut them into cubes. Trim the greens from the Chinese cabbage and cut the white part into small pieces. Heat the oil in a frying pan. And fry the meat on it. Add a pinch of cumin. Add onions and garlic, after a couple of minutes carrots, after 4 minutes eggplants and zucchini, then Chinese cabbage, after another 5 minutes bell pepper and tomato. Salt the vegetables and add spices. You also need to bring the beef broth to a boil. When it boils, pour in vegetables and meat. Simmer for another 15 minutes. Boil the noodles in a separate pan. Serve noodle soup with vegetables and garlic.

Bon appetit.

With mushrooms and rice noodles

Mushrooms - 0.5 kg
Carrots - 2 large
Or 200 grams of Korean carrots
Onion - 2 pieces
Green radish or radish - 200 grams
Greens (jusai or green garlic) - 50 grams
Garlic - a few cloves
Tomato paste - 1 large tablespoon
Rice noodles - packaging

KBZHU 135.3 kcal 2.6/0.5/29.2 Cooking time 10 Cooking time 35 Number of servings 6

Preparing lagman according to this step-by-step recipe is simple, and due to the lack of meat it is also quick, so you should prepare the ingredients in advance.

Grate or cut the root vegetables into thin strips. Cut onions with mushrooms into cubes. Finely chop the greens and garlic.
Prepare your own Korean carrots, or buy them ready-made.
Pour oil into a saucepan or thick-bottomed pan, let it warm up and add the mushrooms. Fry them for three minutes. Then add Korean carrots and onions to the mushrooms and fry for another five minutes. Pour in the garlic, mix well and pour boiling water, simmer for five minutes.
Add radish strips and simmer for ten minutes. Add tomato paste, simmer for a minute and add greens. Bring to a boil, remove from heat and let stand with the lid closed for ten or fifteen minutes.
While the lagman is brewing, boil the rice noodles in a separate pan. When it is ready, drain it in a colander, place it in deep plates and pour lagman on top.

Uyghur lagman

In fact, the Uighurs were the first to prepare lagman, and only then the Uzbeks followed them, and then the entire east.

Ingredients:

Meat - beef, sirloin edge 700 gr.
Onion - 150 g
Tomatoes - ripe 200 gr.
Bell pepper - 150 gr.
Radish - 100 gr.
Celery stalks - 100 gr.
Beijing cabbage - 150 gr.
Green beans - 150 gr.
Garlic - 100 gr.
Celery greens - 100 gr.
Soy sauce - 4 tablespoons
Noodles for lagman

Preparation:

We clean the meat from excess films and fat. Cut the meat into small pieces. Place half of the meat in a saucepan with a thick bottom. Fill with water and cook for about an hour. Periodically removing the foam. Peel the onion and cut into feathers. Peel the radish. Cut the radish into cubes. Peel the tomatoes and cut into small cubes. We clean the paprika from seeds and cut off the stalk. Cut the paprika into cubes. Cut the celery into half rings. Peel the garlic and cut into small pieces. We will separate the Chinese cabbage into leaves and cut off the greens. Chop the white part of the cabbage into small cubes. Thaw the beans and wash them well. Boil the lagman noodles according to the instructions on the package. Heat the oil in a cauldron. Fry the remaining half of the meat until golden brown. Next add the onion. Salt and pepper. Add celery after 4 minutes, after another 5 minutes add radish and garlic. Simmer for 10 minutes and add tomatoes, paprika and cabbage. Let's add some broth. Simmer, stirring well, then add the beans. Fill with broth and add boiled meat. Simmer for 30 minutes. At the very end, add garlic and herbs. Serve lagman with noodles.

Lagman in a simple way

Lagman is noodles with fried meat. And if you add herbs and spices, you will get exactly the lagman we are used to.

Ingredients:

Eggplant – 1 pc.
Celery – 2 branches.
Beef – 1 kg
Kurdyuk – 200 g
Green beans – 200 g
Tomato paste
Carrots – 2 pcs.
Radish – 2 pcs.
Onion – 2 pcs.
Beijing cabbage – 1 pc.
Paprika – 1 pc.
Spices

Preparation:

Heat the oil in a cauldron and fry the fat tail in it. Fry the meat in the resulting oil. Cut the carrots into cubes. Cut the celery into cubes. Cut the onion into feathers. Cut the pepper into strips. When the meat has acquired a golden color, add the onion. Cut the turnips into small pieces. Cut the eggplant into cubes. When the onions have turned golden, add the turnips and carrots. After 10 minutes, add the eggplant and cumin. Cut the cilantro into small pieces. After 10 minutes of stewing the eggplant, add the remaining ingredients - beans, celery, pepper, cabbage. Simmer for 10 minutes. Add tomato paste and cilantro roots. Simmer and gradually add spices and chili pepper. In a separate pan, cook the noodles. Serve lagman soup with noodles.

Bon appetit.

Lagman at home

To surprise your household, you can spend a little more time than usual and prepare lagman. Your work and time spent will be fully appreciated.

Ingredients:

Beef – 500 g
Carrots – 1 pc.
Radish – 1 pc.
Tomato – 1 pc.
Garlic – 7 teeth.
Noodles for lagman

Preparation:

We clean the meat from films and excess fat and cut the meat into small pieces. Then we clean all the vegetables and cut them into cubes about 1 cm by 1 cm. Only the onion can be chopped coarsely, because during the frying process it will become smaller. Heat the oil in a cauldron and fry the meat until golden brown, then add the onion and after 10 minutes you can add carrots and green radish. Simmer over low heat. Add oriental herbs and spices, garlic and salt. After 20 minutes of stewing, add tomatoes. Fill with water so that it covers the vegetables. Close the lid and simmer for 20 minutes.

In a separate pan, cook the lagman paste. Once everything is ready, serve the soup.

Bon appetit.

Lagman at home

Recipes for this dish can be found visibly and invisibly. Here is another variation of the recipe with potatoes and black radish.

Ingredients:

Beef – 500 g
Carrots – 1 pc.
Onion – 1 pc.
Black radish – 1 pc.
Sweet bell pepper – 1 pc.
Potatoes – 2 pcs.
Garlic

Preparation:

Separate the meat from the bone. From the latter, cook the broth. Cut the meat into small cubes. We clean the vegetables and cut them into pieces. There are no special requirements for the shape or size of the cuts, but it is better that all the pieces are one small size. Pour oil into a cauldron and fry the meat in it. When a crust forms on the meat, add the onion. Now every 3 minutes we add a new vegetable depending on the cooking time. That is, carrots, potatoes, radishes, peppers. Pour in beef broth. Stew the vegetables until done. Remove from heat and add herbs and garlic.

Bon appetit.

Cooking lagman at home

Lagman is prepared from simple and affordable ingredients, but its preparation takes quite a lot of time. That is why lagman cannot be called a simple soup. However, the result is worth it.

Ingredients:

Paprika - 2 pcs.
Tomato – 3 pcs.
Beef – 400 g
Onion – 2 pcs.
Tomato paste
Potatoes – 4 pcs.

Preparation:

Pour a little oil into the multicooker bowl and add the chopped meat. Turn on the Frying program and leave for 10 minutes. Cut vegetables into cubes. When the water has evaporated from the bowl, add the onions and carrots. Simmer for 10 minutes and add potatoes and pepper. Simmer, stirring for a few more minutes. Then add tomato paste and spices. Then pour boiling water and turn on the “Soup” program for 1 hour. Serve lagman with herbs.

Lazy Lagman

This version of the soup can also be called “Ulyash”. Tasty and simple.

Ingredients:

Chicken – 1 kg
Noodles – 200 g
Potatoes – 4 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Cabbage – 200 g
Greenery

Preparation:

Cut the chicken in half and place it in the pan. Cook until fully cooked.

To flavor the broth, coarsely chop the carrots and onions and add to the broth. Cook for about an hour. Then we take out the chicken and vegetables. Then strain the broth.

Add cabbage and carrots to the strained broth. Bring the soup to a boil, remove the cabbage and carrots and add the potatoes. In a separate pan, cook the noodles. Finely chop the onion.

We serve lagman. Put some noodles, a piece of cabbage leaf, a piece of potato, a piece of carrot, a little meat on a plate and pour in the broth.

Bon appetit

Vegetarian lagman

Yes, it’s difficult to call lagman vegetarian, but exceptions can be made for lovers of this oriental dish.

Ingredients:

Potatoes – 4 pcs.
Carrots – 2 pcs.
Apple – 1 pc.
Onion - 1 pc.
Tomato paste – 50 ml
Bell pepper - 1 pc.
Spaghetti

Preparation:

Peel and chop the vegetables. Cut the carrots into strips. Cut the onion into feathers. Fry the carrots in vegetable oil, after a couple of minutes add the onion. Cut the apple into strips and add to the cauldron after a couple of minutes. We clean the bell pepper from seeds, cut off the stem and cut into strips. Add pepper to the cauldron with vegetables. After a couple of minutes, you can pour in the tomato paste and a glass of boiling water. Mix everything well.

Cut the potatoes into cubes. Add potatoes to vegetables. Pour boiling water over and simmer for 20 minutes. Boil spaghetti in a separate pan. Serve lagman soup with herbs.

Ingredients:

Beef – 450 grams (pulp)
Sunflower oil - To taste
Onion – 1 piece
Garlic – 3 cloves
Carrots – 2 pieces
Potatoes – 2 pieces
Daikon – 1 piece
Bell pepper – 1 piece
Tomatoes – 2 pieces
Salt, pepper - To taste
Paprika – 1 teaspoon
Coriander - 1 teaspoon (seeds)
Chili flakes - 1 pinch
Water – 3 Liters
Noodles – 450 grams
Greens - To taste

Number of servings: 6-8

Simple lagman with beans

A good option for lunch, which will very quickly become your favorite dish.

Ingredients:

Beef – 300 g
Potatoes - 3 pcs.
Boiled beans – 150 g
Carrots – 1 pc.
Bell pepper – 1 pc.
Tomatoes – 2 pcs.
Greenery

Preparation:

Cut the meat into small pieces and fry in a pan with a thick bottom. We clean the vegetables and chop them into small cubes. The beans must be boiled in advance.

When a crust has formed on the meat, add onions and carrots to it. After 10 minutes, add potatoes and pepper. After a couple of minutes, add beans and tomatoes. Simmer for 10 minutes and add boiling water. Cook for 20 minutes, serve with herbs.

Bon appetit.

With Chiken

Chicken fillet 500 gr.
Noodles 160 gr.
Onions 100 g.
Carrots 100 g
Tomatoes 200 g
Bell pepper 150 g.
Tomato paste 1 tbsp.
Olive oil 2 tbsp.
Salt to taste
Ground black pepper to taste

KBZHU 105 kcal 10/5/6 Cooking time 10 Cooking time 50 Number of servings 4
Another classic lagman recipe. Prepare all the necessary ingredients.

Wash the chicken fillet and cut into medium oblong pieces.
Peel the onion and cut into cubes.
Cut the peeled carrots into slices.
Peel the bell pepper and cut into half rings. Cut the tomatoes into small cubes. If you wish, you can first remove the skin from them; to do this, just pour boiling water over them before slicing.
Fry the chicken in a preheated saucepan until golden brown. Add salt to taste.
Sauté vegetables separately from each other. Then mix them together. Add tomatoes to them and simmer for 7-8 minutes.
Then put one tablespoon of tomato paste and pour in a little boiled water. Mix everything well and let simmer for three minutes. Salt again.
Place the chicken in a deep saucepan with a thick bottom and pour in the vegetable stock. If necessary, add more boiled water, salt and pepper as desired. You can also add seasonings at this stage, if you like. The lagman should boil for another 10-15 minutes.
Boil vermicelli in a separate pan. If you use “nests”, add a teaspoon of vegetable oil to the water in which they are boiled.
Use a slotted spoon to remove the finished vermicelli (do this very carefully with the nests) and place it in a deep plate. Pour liquid meat and vegetable gravy on top.

Lagman with chickpeas and udon noodles

There are apparently many varieties of lagman soup, but it doesn’t always turn out to be truly tasty and spicy. You don’t have to worry about this recipe; if you follow it, the result will be an incredibly tasty and satisfying soup.

Ingredients:

Beef – 500 g
Potatoes – 4 pcs.
Chickpeas – 180 g
Udon noodles – 100 g
Bell pepper – 1 pc.
Tomato – 3 pcs.
Carrots – 1 pc.
Onion – 1 pc.

Preparation:

To save time, it is better to take canned chickpeas. Otherwise, you need to soak the chickpeas for 12 hours in cool water and then boil until fully cooked.

We clean the vegetables and cut them into large pieces.

In a cast iron pan, fry onions, carrots and peppers. When the vegetables become soft, transfer them to a plate. In this frying pan we will fry the pieces of meat. Fry the meat until golden brown. Then return the vegetables to the pan, add the chickpeas and add water. Cover with a lid and simmer for 20 minutes.

Then add large cubes of tomato and potatoes. Add more water and simmer until the potatoes are ready.

Serve lagman with udon noodles. Boil the udon according to the instructions on the package.

Bon appetit.

Noodles for lagman

The dish will be tasty and satisfying, even if you cook it with regular spaghetti, but the dish will be especially piquant if you make your own lagman noodles. However, this is a labor-intensive and scrupulous process, and not every beginner will be able to cope with such work. But only with it you will get lagman, the recipe of which will correspond to the best traditions.

Ingredients:

wheat flour – 1 kg;
warm water – 400 ml;
chicken eggs – 2 pcs.;
salt – 1.5 tbsp. l.;
soda – 0.5 tsp/;
vegetable oil.

Preparation

Pour water into a large plate, add salt, break the eggs and stir with a whisk until foam forms.
Add flour and knead the dough.
Wrap the mixture in a wet towel and leave it alone for 1 hour. During this time it should be kneaded several times.
Pour half a glass of water into a deep plate, add 1 tsp. salt and soda. Stir until completely dissolved and rub the liquid into the dough.
Pull the dough into a rope and cut it into pieces. After this, roll out the sausages even thinner and leave them under a wet towel for a while.
Cut the noodles.
Place in boiling water and cook for 2-5 minutes.

Pork lagman

One of the most popular food options is the one that uses pork for the filling. Every cook who has decided to learn how to cook lagman for the first time can be recommended to start with this option. This way you can easily prepare lagman - the recipe is simple and accessible to everyone. At the same time, the exquisite taste will not be inferior to restaurant dishes.

Ingredients:

pork – 500 g;
potatoes – 2 pcs.;
vermicelli – 200 g;
onions – 1 pc.;
tomatoes – 4 tbsp;
carrots – 2 pcs.;
garlic – 2 cloves;
greenery.

Preparation

Place the pork in a cauldron, greased with oil, add a small amount of salt and cook for about half an hour.
Add chopped onions and carrots there.
Pour aromatic spices for lagman into a cauldron, pour boiling water over everything and leave on the fire for 40 minutes.
Add potatoes and simmer for another 10-15 minutes.
Boil the vermicelli and place the resulting mixture on it.

Lamb lagman

An equally popular treat with a rich taste is lagman, the recipe for which involves the use of lamb. It is in many ways similar to the previous lagman, although the recipe still differs somewhat in taste. This will help add variety to the diet and delight your household with new food options.

Ingredients:

lamb – 500 g;
potatoes – 2 pcs.;
pasta – 200 g;
onion – 1 pc.;
tomatoes - 4 tbsp. l.;
carrots – 2 pcs.;
garlic – 2 cloves;
greenery.

Preparation

Simmer the chopped lamb for about half an hour.
Combine with chopped vegetables.
Separately boil the vermicelli, on which place the meat, vegetables and herbs.

Beef lagman

Beef is one of the most common products used to prepare various dishes. It is also successfully used when preparing lagman. This is a win-win option, because the necessary set of products will always be found in the refrigerator for the lagman whose recipe you want to use.

Ingredients:

beef – 500 g;
potatoes – 2 pcs.;
pasta – 200 g;
onion – 1 pc.;
tomatoes - 4 tbsp. l.;
carrots – 2 pcs.;
garlic – 2 cloves;
greenery.

Preparation

Simmer the chopped pieces of beef for about half an hour.
Add chopped vegetables and simmer until softened.
Boil vermicelli and combine with other ingredients.

Chicken lagman

One of the best solutions for how to cook lagman quickly and tasty is to use chicken. In terms of taste, the food is not inferior to other versions of lagman; the recipe will help feed all family members. As in the classic variation of the treat, all the components are available and the process is not very different from the traditional one.

Ingredients:

chicken fillet – 500 g;
potatoes – 2 pcs.;
pasta – 200 g;
onion – 1 pc.;
tomatoes - 4 tbsp. l.;
carrots – 2 pcs.;
garlic – 2 cloves;
greenery.

Preparation

Cut the fillet and simmer for about half an hour.
Combine with vegetables and continue the process for up to 15 minutes.
Cook the pasta and combine with other ingredients.

Fried lagman

In addition to aromatic, rich noodle soups, you can find an original recipe for lagman at home, where frying is used as one of the processes. This amount of ingredients will yield 2 servings of a wonderful hearty treat.

Ingredients:

lamb or beef – 500 g;
bulbs – 2 pcs.;
carrots – 2 pcs.;
chili pepper – 1 pc.;
bell pepper – 1 pc.;
eggs – 2 pcs.;
garlic – 8 cloves;
tomatoes;
vermicelli – 400 g;
greenery.

Preparation

Boil the vermicelli in salted water in advance.
Cut the lamb into small pieces.
Chop vegetables.
Place all ingredients in a frying pan with high sides and a thick bottom. Fry them until half cooked.
Add tomatoes and garlic.
Beat the eggs and fry on both sides.
Combine the omelette into thin strips with the pasta, mix and fry over low heat.
Mix with flavorful gravy.

Lagman in a slow cooker - recipe

A multicooker will help you prepare any dish, you just need to choose the right function. To make a lagman at home, you will need the same ingredients as for a regular one, only you will not cook in a frying pan or cauldron, but in a modern kitchen appliance.

Ingredients:

meat – 500 g;
potatoes – 2 pcs.;
pasta – 200 g;
onion – 1 pc.;
tomatoes - 4 tbsp. l.;
carrots – 2 pcs.;
garlic – 2 cloves;
greenery.

Preparation

Grind the meat and immerse it in the multicooker container, turn on the “Baking” function.
Cut the onion, carrots and pepper into cubes and add to a common bowl.
Place potatoes, cut into cubes, into a slow cooker along with tomato paste.
Add salt, mix everything and fill with water to the maximum level.
Turn on the “Stew” function on the multicooker for approximately 2 hours.
While the gravy is preparing, boil the vermicelli and chop the herbs.
When the aromatic mixture is ready, add the vermicelli and pour the gravy on top.

Lagman with lamb and spaghetti

Lagman is very often prepared with lamb; this meat is quite fatty, but this is exactly what the dish is suitable for.

Ingredients:

Lamb – 300 g
Potatoes-5 pcs.
Tomato – 1 kg
Onion - 2 pcs.
Spaghetti -1 pack

Preparation:

Fry the lamb in oil until golden brown. Meanwhile, peel the vegetables. Cut the potatoes into large cubes. Chop the onion into feathers. Cut the tomatoes into large cubes. Add onion to meat. Let's wait until the juice evaporates and cover with a lid.

After 10 minutes of simmering, add carrots.

After another 10 minutes, add the potatoes. Pour boiling water and cook over medium heat for 20 minutes. Add tomatoes and bell pepper after 10 minutes. Then fill it with 1.5 m liters of water. Let's add spices. Zira, bay leaf, red khmeli-suneli pepper. Let's leave it to boil. Cover with a lid for 30 minutes. Peel and chop the garlic. Throw the garlic into the pan and leave for 10 minutes. Boil pasta according to package instructions.

Lagman - classic recipe

We will cook in a 12-liter cauldron, but you can reduce the number of ingredients by 2 times by looking at the photo and following the step-by-step description. At the same time, the cauldron was literally filled with 7 liters. I say this to mean that you can cook it at home on the stove without having a large vessel. That is, by reducing the number of ingredients, a cast-iron frying pan, or Dutch oven, around 3-5 liters will do. I'm sure everyone has something like this at home!

Ingredients in exact order of preparation:

Lamb or beef (preferably with bone + pulp) - 2 kg.
Onion - 4 large onions
Carrots - 2 large
Potatoes - 4 medium
Eggplant - 2 medium or 1 large
Zira seasoning - a heaped tablespoon (I rub the seeds in my palm and put them in a cauldron)
Turmeric seasoning - heaped teaspoon (sprinkle after eggplant)
Salt - at this stage, do not add salt completely, because at the end we will add salt to taste
Tomatoes - 4 medium
Bell peppers (red, yellow, green) - 1 piece of each. They are big for me!
Hot red pepper (pictured above) - I cut it whole and send it to Lagman
Water - approximately the same amount as the ingredients (1 to 1). Don't overdo it, it's not a soup, it's a sauce!
Garlic – 6 large cloves (1 medium head of garlic)
Greens - parsley, cilantro, dill, basil. A handful of each. Purple basil (all nuances in the description).
Black pepper - to taste
Egg noodles for lagman - I use ready-made ones!

Cooking:

So let's get started. But first, one thing about potatoes, and there are no radishes here, which are often used in the classic lagman recipe!
Green radish can be used; it is cut into cubes and added at the stage with eggplants, or instead of them. But I’m more accustomed to the taste of eggplant in the recipe than of radish. Therefore, watch this moment for yourself.
Many consider it superfluous in the lagman. Well, this is also a matter of taste and the basis of the recipe. We use potatoes in lagman because: in the cuisines of the Turkic peoples there are “three pillars” that make up most of the national dishes - meat, dough, and potatoes.
And this is the basis in many dishes, they are just prepared differently: Khanum, Echpochmak, Belish, Khinkal, etc. Well, we live in Russia, so nothing bad will happen if you don’t use potatoes. Moreover, there is no single classic recipe for Lagman. Everyone prepares it in their own way.