Lagman with radish: a new dish on your menu. Recipes for lagman with radish, potatoes, tomatoes, peppers, lamb, chicken

Prepared by: Dasha Petrova

09/17/2014 Cooking time: 35 min

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I want to tell you how to prepare traditional lagman with radish at home. This recipe is universal, and if you don’t have green radish, you can use zucchini or eggplant, it will be delicious!

Lagman classic Uzbek

The resulting dish is characterized by the presence of all the main taste characteristics of lagmans. To prepare real lagman, it is necessary to use homemade noodles, which are made using the stretching method described in the recipe.

Ingredients:

Meat, lamb – 0.5 kg.
Fat or oil – 250 ml.
Onions – 4 pcs.
Turnip – 1 pc.
Garlic – 1 head
Tomatoes – 5 pcs.
Vegetable oil – 200 ml
Egg – 4 pcs.
Carrots – 3 pcs.
Dzhusai – 1 bunch;
Chili pepper – 2 pcs.
Sweet pepper – 6 pcs.
Wheat flour - 5 cups;
Salt for dough – 2 teaspoons
Beans – 150 gr.
Spices and salt - according to preference
Celery – 3 sprigs.

Preparation:

Preparation of lagman proceeds in three stages: preparation of noodles, preparation of wadji (meat and vegetable sauce), formation of lagman.

Making noodles is a rather labor-intensive and time-consuming process.

Knead the dough from butter, flour, water, eggs, form into a ball and let rest under a towel for 2 hours. Then knead with your hands. Grease with oil and roll out into long thin ropes. Let rest for half an hour, cut into pieces and roll each into thinner ropes of greater length. Cover with a bowl and leave for half an hour. Repeat the procedure until the oiled strands can be stretched with your hands by lengthening, twisting and shaking. When the length of the strands of future noodles reaches 1 m, they are folded in half and the procedure is repeated.

Oiled bundles of ready-made noodles can be stored for a long time, so they are prepared in advance.

Next, cut the onion into rings, and carrots and turnips into one and a half centimeter pieces. The sweet pepper is finely chopped. Blanch the tomatoes, remove the skin, and cut into small pieces. Jusai, bean pods are cut into pieces 3 cm long. Garlic cloves – into 6 parts. One chili pepper is left for the sauce, the second, after removing the seeds, is cut into thin strips.

The meat is separated from the bone and cut into oblong strips.

Heat the fat in a cauldron and fry the bones until golden brown. Place the meat and fry until the released juice boils away. Add chopped onion and sauté until golden brown.

The noodles are boiled in salted water, the broth is drained and washed with cold water.

Then add beans, carrots, turnips and fry until the carrots acquire a dark color. Add one chili pepper, tomatoes and celery. While stirring, cook over high heat.

After the tomato juice has boiled away, add sweet peppers cut into thin half rings, stirring, and cook for 2 minutes. Then add enough noodle broth (if there is not enough, add water) so that it covers all the ingredients, reduce the heat and cook for 15 minutes, add jusai and salt, stir, leave on the fire for another 5 minutes.

Place noodles in a deep bowl, add broth, filling it by a third, add vaju, garnish with herbs, and add your favorite seasonings.

Simple lagman with chicken

This type of lagman is prepared much more simply, since store-bought noodles are used for it, but the taste characteristic of lagman is preserved.

Ingredients:

Chicken – 0.5 kg.
Noodles – 150 gr.
Onion – 2 pcs.
Bell pepper – 1 pc.
Garlic – 1 head
Tomatoes – 2 pcs.
Tomato paste - tablespoon
Olive oil - 2 tablespoons
Carrots – 1 pc.
Spices and salt - according to preference.

Preparation:

If the store doesn’t have special noodles for lagman, you can replace it with tagliatelle or fettuccine paste.

Onions are cut into cubes, and carrots and peppers into slices. Blanch the tomatoes, remove the skin, and cut into small pieces.

The fillet is cut into pieces.

The meat is fried until golden brown. Onions and carrots are sautéed separately, then combined, tomatoes are added, simmered for 5 minutes, tomato paste is added, slightly diluted with water and simmered for a couple of minutes.

Combine meat and vegetables with tomatoes in a saucepan; if necessary, add water so that the liquid covers the ingredients, add your favorite seasonings and cook for 10 minutes.

The noodles are boiled in salted water, the broth is drained and washed with cold water.

Transfer to a plate, pour in meat seasoning, and garnish with your favorite herbs.

Lagman classic homemade

The remaining modest set of ingredients, however, makes it possible to prepare a dish that fully reveals the specifics of lagman.

Ingredients:

Beef – 0.6 kg.
Onion – 1 pc.
Potatoes – 3 pcs.
Tomato paste – 3 teaspoons
Vegetable oil – 3 tablespoons
Carrots – 2 pcs.
Sweet pepper – 1 pc.
Spices and salt - according to preference

Preparation:

Cut the meat into cubes. Place in a casserole with hot oil and fry.

Chop onions, peppers, carrots coarsely. When the juice released during frying the meat begins to evaporate, add carrots, onions, peppers, add spices, fry for a couple of minutes, add tomato paste. Mix well. Add water and cook until the meat is half cooked. Then add the diced potatoes.

Cook until the potatoes and meat are ready.

Boil the noodles.

Place noodles in a deep bowl and pour meat sauce over them.

When serving, decorate with chopped herbs.

Step-by-step recipe for lagman with radish

Step 1. Throw the pre-cooked noodles into boiling water and boil for 7-8 minutes. Then drain it in a colander and rinse with water to prevent it from sticking together.
Step 2. Chop the meat into small pieces, place in a cauldron and fry in vegetable oil for 5 minutes.

Step 3. Peel all prepared vegetables, remove seeds and stems, and rinse under running water. Chop bell peppers into cubes, tomatoes without skin into small pieces. Cut the onion into thin strips, chop the carrots using a grater. Chop the potatoes into large cubes and the radishes into small ones.
Step 4. Add onions, peppers, carrots to the fried beef and let the products simmer for another couple of minutes.
Step 5. Now add the remaining vegetables to the cauldron and fry them for another 10 minutes, then season them with the prepared spices and pour in the meat broth.
Step 6. Simmer the contents of the cauldron until completely softened - this will take approximately 40-50 minutes. Finally, add the garlic passed through a press.

Step 7. Pour boiling water over the boiled noodles and place on plates. Then place the meat delicacy and sprigs of herbs on it.

In a separate bowl, you can additionally serve broth made from pork or beef with spices. In this form, the fragrant lagman with radish can already be placed on the table.

Lagman with radish

The characteristic spicy taste of radish is evident in this dish, and it will appeal to lovers of piquancy.

Ingredients:

Meat, lamb – 0.7 kg.
Noodles for lagman -
Onions - 2 pcs.
Sweet pepper – 2 pcs.
Margelan radish - 1 pc.
Carrots - 3 pcs.
Tomatoes - 300 gr.
Garlic -2 cloves
Parsley, basil, cilantro, celery - according to preference
Salt, black pepper - according to preference
Spices for lagman - to taste.

Preparation:

Cut the meat into thin oblong strips, the onion into thin half rings, the carrots into strips, the radish into cubes, the pepper into wide slices, the garlic into very fine pieces, the tomatoes into small pieces.

In a cauldron over high heat, fry the meat in oil and evaporate the released liquid. Then add onion, reduce heat to medium. When the onion becomes transparent, add radish, carrots and spices. Fry the vegetables until soft. Add pepper and garlic and fry until pepper is soft, add tomatoes.

Simmer for 7 minutes, add 2 liters of water, bring to a boil and cook over reduced heat for half an hour. Add chopped herbs and cook for another five minutes.

Separately boil the noodles for lagman and combine them in a plate with meat seasoning.

Lagman with radish - useful tips

Buying lagman noodles today is not difficult, but lagman with radish turns out much tastier if you use homemade noodles.

To prepare it, take eggs, salt, water, flour. Knead a soft, elastic dough that does not stick to your hands. Wrap the workpiece in film and remove it to rest for 30 minutes. Roll out the dough into a layer, cut the layer into strips. Now carefully pull out the strip so that you get long noodles. For masters, the length of lagman noodles reaches five meters. The pulled noodles should be dried before cooking.

These noodles cook very quickly, so it is important not to overcook them, otherwise it will ruin the taste and appearance of the finished dish. Boil water in a saucepan, add salt, add noodles, stir. After boiling, cook for literally 2-3 minutes with constant stirring. Bon appetit.

Useful links:

Kourma lagman

This lagman recipe belongs to the famous Uzbek cook Urus Khan. The author of the recipe believes that each housewife can arbitrarily change the amount of ingredients, varying the taste of the dish.

Ingredients:

Meat, lamb – 0.5 kg.
Noodles for lagman – 200 gr.
Onions - 2 pcs.
Sweet pepper – 1 pc.
Carrots - 1 pc.
Tomatoes – 4 pcs.
Beans – 200 gr.
Garlic – ½ head
Greens – by preference
Seasoning mixture for lagman
Salt, black pepper - according to preference

Preparation:

Cut the meat into cubes with a side of 2 cm. Place in a greased saucepan and fry under a closed lid to preserve as much juice as possible. When a crust begins to appear on the meat, add carrots cut into thin slices and onions cut into half rings. Cook until the meat is soft.

Add ¼ ring chopped pepper, chopped garlic, and chopped beans.

The noodles are brewed with boiling water for a couple of minutes and then placed along with the chopped tomatoes with the meat. Continue cooking until the noodles are ready.

The dish can be served.

Description of preparation:

This recipe for making lagman with radish is good because the dish itself turns out to be very satisfying, but simple.
After all, this is, in fact, something in between the first and second course, very rich and tasty! In general, if we take the classic recipe for lagman with radish, but instead of pork you need to take lamb, take special noodles - lagman, or make it yourself, you cannot add water, the dish must be stewed for a long time on low heat in its own juice. So see for yourself, good luck with your kitchen experiments! Purpose: For lunch / Inexpensive Main ingredient: Meat / Vegetables / Pork / Radish / Potatoes / Noodles Dish: Hot dishes Geography of cuisine: Uzbek / Eastern

Uyghur lagman

According to this recipe, the meat for lagman is pre-marinated, which gives it extraordinary softness and the whole dish a piquant spiciness.

Ingredients:

Beef – 0.32 kg.
Onion – 1 pc.
Ginger powder – 1 teaspoon
Garlic – 4 cloves
Tomatoes – 250 gr.
Green beans – 100 gr.
Carrots – 1 pc.
Bell pepper – 3 pcs.
Noodles – 200 gr.
Water – 300 ml.
Black pepper – 1 teaspoon
Hot chilli pepper – ½ pc.
Salt – according to preference
Starch - tablespoon
Egg ½ pcs.
Peking cabbage – 150 gr.
Vegetable oil for frying
Soy sauce – 1 ½ tablespoons
Tomato paste - tablespoon
Ground pepper - according to preference.

Preparation:

The meat cut into thin pieces is marinated. Salt, pepper, add starch, egg, pour in soy sauce, add a spoonful of water, mix and leave for an hour and a half.

Cut the onion into half rings, tomatoes into large cubes, bell peppers, beans and cabbage into medium pieces, and garlic into small pieces.

Fry the prepared meat in a frying pan, add onion, tomato paste, tomatoes, stir and fry a little.

Then lay out the cabbage, hot peppers, fry for a couple of minutes, add bell peppers and beans. Fry for a couple of minutes, pour boiling water over it, season with ginger and pepper, salt, add garlic and simmer uncovered for 12 minutes.

Pour oil into a hot frying pan, add the meat and fry well, then add the onion and also fry well. Then add salt and add a spoonful of tomato paste, mix everything and add the tomatoes, mix and fry a little.

The noodles are boiled separately.

Lagman with cabbage

A very nourishing and tasty lagman, which, thanks to the use of chicken, turns out to be quite low-fat.

Ingredients:

Chicken – 1 pc.
Onion – 1 pc.
Radishes – 5 pcs.
Garlic - optional
Tomatoes – 2 pcs.
Vegetable oil – 200 ml
Potatoes – 2 pcs.
Carrots – 1 pc.
Sweet pepper – 1 pc.
Cabbage – 100 gr.
Noodles – 200 gr.
Salt – according to preference
Vegetable oil for frying
Zira – a pinch
Cilantro - optional
Ground pepper - according to preference.

Preparation:

Cut the chicken into small pieces. Vegetables - in strips. Chop the cabbage thinly and chop the garlic.

In a cauldron with butter, fry the chicken until golden brown, add the onion, when it softens, add carrots and cumin. Add sweet pepper and potatoes – stir. Then add the radishes and mix again. Fry for 7 minutes and add ground pepper, continue cooking for a couple of minutes and add water. They add salt.

Continue cooking until the potatoes are ready, add cabbage and tomatoes, and cook for half an hour.

Boil the noodles separately.

When serving, garnish with chopped cilantro.

Recipe for vegetarian lagman

Compound:

Carrots – 2 pieces.
Potatoes – 2 pieces.
Apple – 1 piece.
Onion – 2 pieces.
Tomato paste – 1 tablespoon.
Sweet pepper – 1 piece.
Vegetable oil – 5 tablespoons.
Noodles – 300 grams.

Note. You can use any noodles, spaghetti or linguine you like.

Lemon juice, herbs.

Cooking:

Peel the carrots and cut into thin strips.
Pour some vegetable oil into the pan. Heat it up and send in the carrots. Simmer it for 2-3 minutes, stirring constantly. There is no need to close the lid.
Peel the onion and cut into thin half rings.
Add it to the carrots. Stir and fry for a couple more minutes so that the onion begins to release its juice.
Cut the apple into strips. We take sour, green fruits. There is no need for excessive sweetness in the dish.
Throw the chopped fruit into the pan with the vegetables and stir.
We remove bell peppers from seeds and veins. We also cut into strips. Add to other vegetables.
Next, add a couple of tablespoons of tomato paste and half a glass of boiling water to the pan. Simmer the mixture for another minute.
Peel the potatoes and cut them into cubes of any size. We also send it to other components.
Fill our dish with two liters of boiling water. Salt and pepper to taste.
Cover with a lid and reduce heat to low. Cook until the potatoes are completely cooked. All other ingredients are almost ready.
Boil flour pasta separately, as indicated in the instructions on the package.
Finely chop parsley, cilantro or any other greens and throw them into the lagman.
We serve the vegetarian soup to the table as follows: put the required amount of noodles in deep tureen bowls, add a little lemon juice, and pour in our aromatic broth with vegetables.

Uyghur lagman with potatoes

The introduction of this national dish into the recipe makes it so satisfying that it replaces both soup and main dish, creating a complete lunch.

Ingredients:

Beef pulp - 350 gr.
Onions - 2 pcs.
Ghee - 3 tablespoons
Carrots - 4 pcs.
Radish ½ pcs.
Sweet pepper - 4 pcs.
Tomatoes - 4 pcs.
Potatoes - 4 pcs.
Garlic - 8 cloves
Meat broth - 5 glasses
Salt – 2 teaspoons
Black pepper - 1 pinch
Parsley - 1 bunch
Celery greens – ½ bunch

Preparation:

Boil the noodles in salted water - 2 ½ liters. Rinse with cold water.

Cut the meat into small pieces. Carrots, bell peppers, radishes - in thin strips. Chop onion, garlic, herbs. Grate the tomatoes. Cut the potatoes into 1×1×1 cm cubes.

Fry over medium heat, stirring for 7 minutes. onion, radish, pepper. Add tomatoes, meat, garlic, salt and pepper.

Pour the prepared vegetables with meat broth, add potatoes and simmer for half an hour over low heat.

Pour boiling water over the noodles, drain the water, place on plates, pour over the meat sauce, garnish with herbs and serve.

Lagman with green radish

Lagman with green radish is a traditional Uzbek lagman. The basis of this dish is homemade noodles, which are called lagman. Hence the name. The noodles are served with meat and vegetable sauce. Usually vegetables are onions, carrots, bell peppers, radishes, tomatoes, garlic. But vegetables can be any other depending on the season.

Margilan, or green radish, unlike black radish, is a rather sweet vegetable (relatively speaking, of course). But, characteristic of radish, a slight bitterness is also present, which can be significantly reduced by keeping the chopped radish in salted water for some time. True, this is only necessary when using it fresh.

Green radish contains phytoncides and fiber, which means that it removes toxins and heavy metals from the body, kills bacteria, lowers cholesterol, improves appetite, metabolism and the functioning of the cardiovascular system.

The vitamins that radish is rich in have a very positive effect on the condition of the skin, bones, teeth, vision, immunity, and nervous system.

Green radish is also useful for diseases of the gallbladder and kidneys. But, if you have serious stomach and kidney problems, then it is better to refrain from using it.

Calorie content of lagman with green radish
Energy and nutritional value of the sauce
Energy and nutritional value of noodles
How to cook lagman with green radish
Bon appetit!
More Central Asian soups: Lagman Shurpa Mash soup

Compound:

Sauce for lagman 250 - 300 g beef, 1 onion, 2 carrots, 2 bell peppers, 1 radish, 2 tomatoes, 2 tbsp. l. vegetable oil, 2 - 3 cloves of garlic, 1/2 tsp. cumin, 1/2 tsp. coriander, 1 tbsp. l. paprika, salt, red pepper - to taste, dill, parsley, cilantro - to taste, water - 750 ml - 1 l. Yield: 1950 g

Noodles for lagman 350 g homemade noodles, water, salt. Yield – 1027 g.

Calorie content of lagman with green radish

Energy and nutritional value of the sauce

In 100 g - 44.82 kcal, BJU, g - 3.68 - 2.06 - 3.00

Energy and nutritional value of noodles

In 100 g - 106.92 kcal, BZHU, g - 3.98 - 1.23 - 19.96

How to cook lagman with green radish

Wash and cut the meat into cubes.

Wash, peel and wash again the onions, carrots, bell peppers, radishes, garlic, tomatoes.

Cut the onion into half rings, carrots into slices or small cubes, bell peppers into squares, radishes into cubes, crush the garlic and cut into slices.

If the tomatoes have thick skin, blanch and remove the skin. Finely chop.

Pour oil into a cauldron and heat it. Fry the meat over high heat until the meat juices have evaporated and the crust is slightly crispy.

Add onion and spices.

Stirring, fry the onion until soft and golden brown.

Place carrots, peppers and radishes in a cauldron. Reduce heat slightly and sauté vegetables for about 10 minutes.

Then add chopped tomatoes and garlic. Sauté until the tomatoes soften.

Pour water 2–5 cm above the level of meat and vegetables. Add salt. If desired, you can add diced potatoes. Simmer until the meat is cooked, covered, over low heat.

A couple of seconds before the end of cooking, add washed and finely chopped greens to the sauce.

While the sauce is simmering, boil the homemade noodles in salted water. Rinse the finished noodles with water.

You can prepare the noodles the same way as homemade noodles for chicken soup. Just roll the rolled out dough into a roll and cut it crosswise, about 5 mm wide. And then unroll the long strips and boil.

Before serving, warm up the finished noodles by dipping them in hot water for a few seconds or in the microwave. Place the noodles in a casser, pour the sauce with meat and vegetables on top, sprinkle with herbs and serve.

Bon appetit!

More Central Asian soups: Lagman Shurpa Mash soup

Lagman in Tatar

This lagman has a richer taste due to the presence of more aromatic vegetables.

Ingredients:

Noodles - 200 gr.
Water – 1 l.
Salt – according to preference
Lamb – 0.4 kg.
Fat tail fat – 60 gr.
Onion - 1 pc.
Eggplants – 150 gr.
Radish – 100 gr.
Carrots - 150 gr.
Bell pepper – 200 gr.
Garlic - to taste
Tomatoes – 100 gr.
Bay leaf – 2 pcs.
Parsley – 1 bunch
Potatoes - 350 gr.
Ground red pepper - to taste
Ground black pepper - to taste
Oregano - optional
Salt, sugar - to taste
Broth - 200 ml.
Vegetable oil – 50 ml.

Preparation:

Heat oil in a cauldron, fry finely chopped fat tail fat until cracklings form, which are removed.

The meat is cut into oblong bars. Fry in a cauldron until golden brown. Pour in broth and cook until tender.

The tomatoes are blanched, peeled, and grated on a fine grater. Other vegetables are cut into cubes and fried in vegetable oil.

Five minutes before the meat is ready, potatoes are added to it, and after 5 minutes. – add the remaining vegetables and chopped garlic. Stir, pepper, add salt. Cook until the meat and potatoes are cooked and another 10 minutes. on low heat.

Boil the noodles, drain, place on plates, and pour over meat sauce.

Veal lagman

This is one of the lowest calorie types of lagman. Nevertheless, it is extremely tasty and fully demonstrates the peculiarity of this type of dish.

Ingredients:

Veal pulp – 0.6 kg.
Carrots - 2 pcs.
Tomatoes – 2 pcs.
Vegetable oil - 200 ml.
onions 2 pieces
Black pepper, salt - as per preference
Eggplants - 1 pc.
Chili pepper – 1 pc.
Concentrated tomato paste – 30 gr.
Garlic – 3 cloves
Potatoes - 4 pcs.
Bell pepper - 2 pcs.
Dill, cilantro - according to preference
Water for preparing the dough – 120 ml.
Eggs - 1 pc.
Flour – 0.3 kg.

Preparation:

As described in the first recipe, prepare homemade stretched noodles.

Carrots and meat are cut into large cubes, tomatoes, potatoes, eggplants, onions - into medium cubes. The pepper is cut into strips.

The meat is fried in a cauldron and vegetables are added step by step. Salt, add seasonings. Add tomato paste and finely chopped chili. Pour boiling water over – bring to a boil and simmer over low heat. When the sauce is ready, add chopped garlic and dill.

Boil the noodles, place them on plates, pour over the sauce, sprinkle with cilantro and serve.

A little description

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At its core, lagman is delicate, unusually shaped noodles with a delicious gravy based on meat, vegetables and a variety of spices. It can be served both as a first and as a second course, depending on the amount of liquid.

The composition of the classic lagman includes vegetables, noodles, seasonings, herbs and meat. And if the vermicelli used in different recipes is the same, then the variety of the last ingredient can be absolutely anything: either ordinary chicken or lamb.

Lagman Dungan

This version of lagman will appeal to those who love spicy dishes.

Ingredients:

Young lamb – 0.7 kg.
Fat or oil – 250 ml.
Onion – 3 pcs.
Turnip – 2 pcs.
Garlic – 8 cloves
Tomatoes – 4 pcs.
Vegetable oil – 150 ml
Carrots – 2 pcs.
Hot Dungan pepper – 2 pcs.
Red and green bell peppers – 5 pcs.
Green beans – 200 gr.
Noodles for lagman – 300 gr.
Spices and salt - according to preference.

Preparation:

Turnips and carrots are cut into cubes with a side of 1 cm. Beans are cut into pieces of 3 cm. Tomatoes are cut in the same way as carrots. Onion - into half rings as thin as possible. Peppers – thin long strips. Remove seeds from hot peppers. Cut 1 into large pieces, the second into as small as possible.

Cut the meat into bars and fry in hot oil until the meat juice evaporates and the meat is fried. Add onion, sauté until golden brown. Add beans, carrots, turnips. Fry until the carrots darken. Add coarsely chopped capsicums, garlic, tomatoes. Cook until the juice released from the tomatoes is evaporated. Add bell pepper, fry for a couple of minutes and pour in hot water until it covers the ingredients with a 1 cm layer.

Bring to a boil, reduce heat to low and cook for 15 minutes.

The noodles are boiled in salted water and the broth is drained.

Meat sauce is poured into bowls, noodles are placed on top and served.

For those who wish, finely chopped hot peppers and spicy seasoning achik are placed on the table.

Achik seasoning can be replaced with any tomato hot sauce, which contains 4 grams per 100 grams of tomatoes. chili and which includes basil.

General cooking principles

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As for the vegetables in lagman, everything is extremely simple: you can add literally everything you have on hand. As a rule, these are potatoes, bell peppers, carrots, garlic, onions, radishes, tomatoes, turnips.

From herbs and spices, every cook can choose what he likes best. For example, an excellent solution would be to add adjika, hot pepper, parsley, chili, bay leaves, cumin, garlic, suneli hops and basil.

Noodles for lagman with radish are cooked separately from the sauce. The dish is usually served like this: vermicelli is placed in a deep bowl, vegetables and meat go on top, and then all the products are poured with broth. Next to the plate there should traditionally be a bowl filled with fresh herbs.

Pork lagman

The introduction of vinegar into the recipe gives the dish a slight sourness.

Ingredients:

Pork neck – ½ kg
Small white cabbage – 1 pc.
Potatoes - 3 pcs.
Onion - 1 pc.
Zucchini – 1 pc.
Bell pepper – 3 pcs.
Carrots - 1 pc.
Tomatoes – 2 pcs.
Tomato paste – 2 tablespoons
Eggplants – 1 pc.
Table vinegar – 1 teaspoon.
Bay leaf - 3 pcs.
Allspice - 3 pcs.
Garlic - 5 cloves
Vegetable oil - 1 tablespoon
Noodles – 100 gr.
Salt, herbs - according to preference
Mayonnaise - 100 gr.

Preparation:

Shred the cabbage into small strips.

The meat is cut into small pieces. Vegetables - in small cubes. Shred the cabbage thinly.

The meat is fried in a saucepan in hot oil until golden brown. Add cabbage, stir, fry for 3 minutes. Add onions and carrots, add a little water, simmer for 20 minutes.

Add potatoes and other vegetables, tomato paste, spices, vinegar, salt, add spices and simmer over low heat for 40 minutes, adding garlic before finishing cooking. vinegar and bay leaf.

The noodles are boiled in salted water, placed on plates, sprinkled with mayonnaise, on top of which is meat sauce. Sprinkle with chopped herbs.

Lagman "Red Emperor"

A distinctive feature of this lagman is a large number of vegetables. This makes it not only amazingly tasty, but also satisfying.

Ingredients:

Meat, beef – 1 kg.
Leek – 1 pc.
Onions – 1 pc.
Green onions – bunch
Tomato paste – 2 tablespoons
Peking cabbage – 1 pc.
Garlic – 6 cloves
Soy sauce – 2 tablespoons
Tomatoes – 2 pcs.
Sweet pepper – 1 pc.
Green beans – 300 gr.
Water – 1.5 – 2 l.
Star anise (star anise) – 3 pcs.
Noodles – 200 gr.
Vegetable oil – 150 gr.
Zira - to taste.

Preparation:

Cut the meat into pieces. Make broth from the scraps. Boil noodles in it.

Chop vegetables. Bell pepper, cabbage - cubes, leeks - rings, onions - half rings, tomatoes - cubes. Cut the beans in half.

Heat oil in a wok and fry the meat. Add onion, stir, add garlic and soy sauce. Add tomatoes, tomato paste, cumin, star anise. Mix well.

Add cabbage, fry for 3 minutes. Add beans, stir. Add leeks and stir again. Add bell pepper and stir-fry for a few minutes

Pour broth over fried ingredients. Cook for 20 minutes.

Lagman Kyrgyz

This version of lagman differs in that soda is used during preparation, which makes the noodles more airy.

Ingredients:

Wheat flour - glass
Water for dough – 4 tablespoons
Vegetable oil - 1 tablespoon
Baking soda – ½ teaspoon
Salt - to taste
Lamb – 0.3 kg.
Onions - 2 kg.
White radish - 1 pc.
Garlic - 3 cloves
Parsley - to taste
Green onions - to taste
Ketchup – 2 tablespoons
Ground red pepper – ¼ teaspoon
Broth - 2 cups
Vegetable oil - 50 gr.
Vinegar - tablespoon
Parsley – 20 gr.

Preparation:

Prepare noodles from egg flour, water and soda. Boil.

Cut the meat into bars, fry until golden brown, add onion cut into half rings, tomato paste, cook for 10 minutes.

Add chopped radishes and fry for 10 minutes.

Add finely chopped garlic and herbs, pour in the broth. Simmer for 25 minutes. evaporating the liquid.

Serve by forming the dish like a regular lagman. Vinegar is placed on the table.

Beef lagman with radish

Ingredients:

Wheat flour 750 g;
Water 300 ml;
Beef 900 g;
Vegetable oil 150 ml;
Potatoes 260 g;
Onions 100 g;
Garlic 20 g;
Sweet pepper 170 g;
Radish 100 g;
Carrots 200 g;
Tomatoes 350 g;
Dill to taste;
Parsley to taste.

Cooking method:

Knead the dough and leave it for 2 hours. Roll out the finished dough thinly and cut into long noodles. Boil the resulting noodles, drain in a colander, rinse and brush with vegetable oil.

Then you should cook the meat with vegetables. To do this, you need to cut the onions and peppers into half rings; fresh tomatoes - slices; carrots, radishes, potatoes - in small cubes. Fry the meat, cut into small pieces, in vegetable oil with onions, add fresh tomatoes (or tomato puree). After 5-10 minutes, add carrots, radishes, peppers, chopped garlic and continue frying for 8-10 minutes.

Next, add water, add potatoes, spices to taste and simmer until done. Place the finished noodles in a deep plate, place vegetables and meat on top and sprinkle with herbs.