Fried lagman is a simple recipe at home. Fried lagman in Uzbek style

Hi all! Friends, did you know that lagman can be not only liquid, but also fried or also called “kaurma lagman”. I often enjoy this in Uzbek cafes. Like any fried dish, it differs in its taste from that which is simmered in broth. Each type has only its own advantages, there are no disadvantages either here or here. Sometimes it’s worth diversifying your diet with a new recipe. Today we are preparing fried lagman in Uzbek style, but just in case, I’m leaving a link to the classic version of beef lagman.

This traditional Uzbek dish is relatively simple to prepare. We always use only fresh vegetables that have just ripened in the garden or that are sold in the store. Most often this is:

• potato
• carrot
• bell pepper
• onion
• garlic
• tomatoes

At the peak of vegetable ripening they also add:

• eggplant
• cabbage
• zucchini
• turnips (sometimes they replace potatoes)

Does this set of vegetables remind you of anything? Personally, I like vegetable stew. There are no exact proportions here, and it won’t matter if you add more or less of one ingredient or another.

Now that we've decided on the vegetables, let's look at the meat. If you follow the Uzbek recipe, then of course you need to cook with beef or lamb pulp. And the peak of perfection will be the melted lamb tail. If this is not the case, then regular vegetable oil and any of your favorite meat will do.

Ready fried lagman in Uzbek style

As for noodles, you can buy them in a specialty store or cook them yourself. If you cook according to the Uzbek recipe, you first need to make a tight dough and then pull it out by hand.

How to cook noodles for lagman

One of the main ingredients of lagman is homemade noodles. When preparing, the dough is rolled out by hand very thinly and up to half a meter in length. Some people prefer to cook the noodles using a rolling pin, rolling out the dough into a thin layer and then slicing it thinly with a knife or machine. Fried lagman can also be prepared from ready-made pasta, such as fettuccine. This is a matter of taste.

We offer three options for preparing noodles for fried lagman:

1. Pour 180 ml of water into a cup, add 1 egg and a teaspoon of salt. Mix well and pour the resulting liquid mass into 500 ml of sifted flour. Knead the stiff dough. Leave it under the bowl for 30 minutes. Roll out the dough into a thin layer no more than 2 mm thick and cut with a machine or knife into strips 7 mm wide.
2. Egg noodles are prepared from 200 g flour and 2 eggs. The stiff dough is kneaded for at least 5 minutes, after which it is left on the table under film for at least 1 hour. Next, use a rolling pin to roll out the layer (about 1 mm). The dough layer is rolled up and cut with a knife into strips 7-8 mm thick.
3. Prepare a stiff dough from water, eggs, salt and flour. Roll it out to 8 mm, grease it with vegetable oil using a brush, and then cut it into 8 mm strips. Using your hands, pull the strips into thin and long tubes.

Cooked noodles are boiled in a large amount of water (add 1 teaspoon of salt per 1 liter) for 4 minutes. Hand-pulled pasta should be rinsed under cold running water after cooking.

Connecting the components

To the finished lamb you should add chopped garlic, tomatoes, tomato paste, beans, onions and spices, a stalk of celery, and bell pepper. You need to sauté the mixture for about 10 minutes.

Sweet peppers, carrots and Chinese cabbage can be lightly fried.

Boiled noodles should be combined with the prepared mixture, after which pepper, carrots and Chinese cabbage should be added to the dishes. All components should be mixed thoroughly. Before serving, the finished fried lagman should be garnished with parsley and celery leaves.

Separately, you need to beat the eggs with salt. You need to put a frying pan with a thin bottom on the fire and make thin pancakes from the resulting mixture. One such omelette should be placed next to each portion of fried lagman.

It is recommended to use homemade noodles when preparing this dish. If you need to make lagman quickly, you can boil store-bought pasta. However, after cooking, they must be thoroughly rinsed so that in the future they do not stick together and spoil the dish. You can store the prepared noodles and sauce separately in the refrigerator.

“Kovurma Lagman” with lamb

The noodles prepared according to the recipe presented above are boiled until almost done, the water is drained and set aside. Now you can start preparing the fried lagman. The recipe with a photo of this dish can be seen below. It looks very tasty.

Step-by-step fried lagman is prepared in the following sequence:

1. Lamb pulp (500 g) is cut into 1 cm pieces.
2. The same amount of onions is cut into half rings, garlic (7 cloves) is chopped with a knife.
3. In a frying pan with a large amount of vegetable oil (110 ml), first fry the onion, then add meat, salt, ground black pepper and cumin (1 teaspoon each).
4. After 10-15 minutes, add finely chopped tomatoes (4 pieces) and garlic to the pan. The meat continues to simmer under the lid until the liquid has almost completely evaporated.
5. In a separate frying pan, prepare an omelette of 4 eggs, beaten with a pinch of salt.
6. The cooled omelette is cut into small pieces, mixed with noodles and transferred to a frying pan with sauce. The dish is stewed under the lid for another 5 minutes, mixed well and sprinkled with herbs.

Beef lagman at home: step-by-step recipe with photos

This dish is prepared in different countries of the world. But most often it is found among mountain peoples: in Uzbekistan, Turkmenistan, Kyrgyzstan. They love him in China too.

It is not known for certain in which country it appeared. Lagman is a soup, the traditional version of which is made from beef.

Due to its multi-component composition, beef lagman contains many useful substances. These are vitamins, minerals, amino acids. Due to all this, the dish is considered healthy.

Its benefits increase when using high quality ingredients. But it is not advisable to consume this soup often. A large amount of salt and spices in it can affect the heart, kidneys, blood vessels and gastrointestinal tract.

In addition, some of the herbs included in the dish are unusual for most Russian people. They may cause an allergic reaction. Caution is also necessary because of the noodles. It makes the soup too high in calories, which leads to weight gain. Therefore, you should not abuse the product.

Cooking noodles. -recipe:

Difficulty, cooking time

The duration of preparation of beef lagman depends on the characteristics of the recipe and the components included in it. It can vary from 1 to 3 hours. The dish is considered to be of medium difficulty level.

How to cook beef lagman?

A step-by-step recipe with photos will help you prepare beef lagman correctly. Ingredients needed for work:

• meat – 800 g;
• garlic – 2 cloves;
• onion – 2;
• noodles – 250 g;
• parsley;
• bell pepper – 1;
• vegetable oil – 60 g;
• carrots – 1;
• tomato paste – 2 tbsp. l.;
• potatoes – 2;
• pepper;
• tomatoes – 2;
• salt.

They make a dish that can be divided into 6-7 servings.

Recipe:

When serving the dish, place noodles in a bowl, and add meat and vegetable soup to it.

100 g of lagman, prepared with beef, contains 116 kcal. This amount of the dish contains 17 g of carbohydrates, 8 g of fat, 12 g of protein.

Cooking options

The lagman recipe, implemented at home, is often modified and this dish is prepared from beef with the addition of ingredients not used in the traditional version. Also, the specifics of preparing a dish depend on the area from which the recipe came.

Beef lagman in Uzbek style

Delicious lagman is obtained using the Uzbek recipe. It is prepared using the following products:

• veal pulp – 300 g;
• noodles – 220 g;
• carrots – 1;
• dry paprika – 1 tsp;
• onion – 1;
• sunflower oil – 80 g;
• sweet pepper – 1;
• celery – 1;
• hot pepper – 0.5;
• dry adjika – 0.5 tsp;
• green radish – 1;
• coriander;
• cabbage – 150 g;
• tomato paste – 30 ml;
• salt;
• tomato – 3;
• garlic – 2 cloves.

The meat is cut into small pieces. Carrots and onions are peeled, washed and also divided into pieces - the first into cubes, the second into thin strips. After heating the oil, fry the meat in it. You need to add salt to it, then chopped vegetables.

It will take 7 minutes to fry all the ingredients. Sweet peppers and tomatoes are cut into medium-sized cubes. Hot peppers need to be cut smaller. These ingredients are added to the mixture in the pan.

After a few minutes, the mixture should be seasoned with tomato paste, chopped garlic and spices. Next, add finely chopped celery (you can use its root or greens).

Radish and cabbage are cut into cubes and also added to the dish. After mixing the resulting mass, pour broth or water into the bowl and leave for 12 minutes to simmer. Before finishing cooking, add a little sugar and, if necessary, salt. Separately, you need to boil the noodles. After draining the liquid, place it on plates and add the finished sauce.

-recipe:

Beef lagman with potatoes

By adding potatoes to the dish, you can make it even more satisfying.

For preparation you need the following ingredients:

• meat – 650 g;
• vegetable oil – 80 g;
• carrots – 1;
• onion – 2;
• potatoes – 4;
• tomato – 1;
• garlic – 3;
• noodles – 200 g;
• radish – 1;
• tomato paste – 2 tbsp. l.;
• wild garlic;
• bell pepper – 1;
• pepper;
• salt.

The washed meat is cut into medium pieces. Remove the seeds from the pepper, peel the potatoes, onions, radishes and carrots. All this is cut into cubes. Garlic is crushed with a knife or passed through a press. Tomatoes are divided into small cubes.

In a deep frying pan, fry the meat in vegetable oil. A bow is attached to it. After it acquires a transparent shade, add carrots and peppers there. These components need to be simmered for about 10 minutes.

Next, place potatoes and radishes into the pan. The mixture is salted, seasoned with tomato paste mixed with half a glass of water, and garlic is also added there. Close the pan, reduce the heat to moderate and simmer the food for half an hour.

Then tomatoes and peppercorns are added to the mixture. Extinguishing continues for 15 minutes. After this, the food is complemented with wild garlic. The mixture should simmer for another 5 minutes. Separately cooked noodles are filtered and placed in deep plates. Stewed vegetables and meat are added to it.

Beef lagman in a slow cooker

A slow cooker can also be used when preparing a dish. In this case, the following components are used:

• meat broth - 1.4 l;
• butter – 4 tbsp. l.;
• noodles – 230 g;
• carrots – 1;
• meat – 400 g;
• onion – 1;
• tomatoes – 3;
• zucchini – 1;
• carrots – 1;
• spices;
• bell pepper – 350 g;
• garlic – 2 cloves;
• salt.

Pour sunflower oil into the multicooker bowl and place onion cut into half rings. It is prepared using the “Frying” mode. Pieces of meat are attached to it. When it releases its juice, add chopped carrots and peppers. Tomatoes are added to the mixture in the form of large cubes (sometimes they are replaced with tomato paste).

After peeling the zucchini, cut it into small pieces and place it in a bowl. The mixture should be sprinkled with salt and spices and poured with broth. Next, turn on the “Stew” mode and continue cooking for another hour. The noodles should be cooked in salted water in a regular saucepan.

Beef lagman in a cauldron

Kazan is a traditional utensil for cooking.

Required ingredients:

• beef – 900 g;
• noodles – 200 g;
• water – 1.7 l;
• bell pepper – 200 g;
• sunflower oil – 150 ml;
• onion – 200 g;
• tomatoes – 250 g;
• carrots – 200 g;
• potatoes – 360 g;
• garlic – 4;
• tomato paste – 30 g;
• salt;
• basil;
• spices.

Onion half rings are placed in a cauldron and fried. Then you need to wash and cut the beef into pieces. They are added to fried onions. When the meat turns white, place carrots grated on a medium grater into the container. This is followed by bell peppers, seeded and cut into slices.

Tomatoes are peeled, divided into cubes and added to the vegetables in a cauldron. The last thing to lay out is the potatoes, cut into medium pieces.

The mixture should be filled with water, spices, tomato paste and garlic crushed under pressure should be added to it. The dish is left to simmer for about an hour. Before serving, it is combined with separately cooked noodles.

Fried beef lagman

Fried food is not considered healthy, but many appreciate it for its excellent taste.

You can prepare fried lagman using the following products:

• noodles – 360 g;
• asparagus – 200 g;
• beef – 300 g;
• vegetable oil – 70 g;
• bell pepper – 1;
• tomato – 3;
• onion – 1;
• greenery;
• carrots – 1;
• tomato paste – 15 g;
• hot pepper – 1;
• ground coriander;
• garlic – 4;
• salt.

Grind the beef and fry it well in oil. Add chopped onion and small cubes of garlic to it. When the vegetables are ready, put the carrots, grated on a coarse grater, into the frying pan. Sweet and hot peppers are cut into cubes and also added to the mixture. The ingredients are sprinkled with seasonings and fried for 10 minutes. Then you need to add 100 ml of water and tomato paste.

Following this, add asparagus cut in half and chopped tomatoes. During the frying process, the mass must be constantly stirred so that it does not burn. The result should be a thick dish, practically without liquid, which must be added to the cooked and portioned noodles.

Useful tips

It is very important not to overcook the noodles during the cooking process. To do this, you must follow the time indicated on the package. Homemade noodles are usually ready 10 minutes after boiling water. If the meat purchased for the lagman is a little tough, you should beat it a little before starting work.

Fried lagman: recipe with beef

Fried beef lagman is no less tasty. Step by step the dish is prepared in the following sequence:

1. Place beef cut into small pieces into vegetable oil heated in a frying pan and simmer under the lid for 15 minutes.
2. Add onion (3 heads) cut into half rings, chopped carrots (1 piece) and salt (½ teaspoon) to the meat. Vegetables and meat are stewed under the lid for another 40 minutes or until cooked.
3. At this time, cut bean pods (200 g), pepper, garlic (2 cloves). Vegetables and spices (cumin, coriander, black pepper) are added to the contents of the pan.
4. Boil the noodles for 1 minute in boiling water. Place noodles in a frying pan with meat, add chopped tomatoes (4 pcs.), salt to taste, cover with a lid.
5. Fried lagman is cooked in a frying pan for at least 5 minutes or until the noodles are cooked. If your own juice is not enough, you can add a little boiling water.

Preparing vegetables

Next you need to prepare all the vegetables for the lagman kaurma. Peel the carrots and onions and rinse them together with the bell pepper under the tap. Then cut them into thin strips. After the pieces of lamb are ready, they should be salted, sprinkled with pepper and put onions on them. Fry them together for another fifteen minutes, stirring constantly. Next, add carrots and bell peppers to the pan. Stir and fry until the vegetables are soft.

Now it’s the turn of tomatoes, which it is advisable to choose sweet varieties. Wash them, cut them into slices and place them in a frying pan with the previously fried ingredients. Fry everything together, stirring until almost all the liquid has boiled away. Separately, boil water over a fire, add salt and dip the finished noodles in it for 3-4 minutes. Then put it in a colander. When the water has drained, add it to the pan. Immediately add all the spices, salt and chopped garlic cloves.

Fry for another 10 minutes, cover with a lid, turn off the heat and let sit for 5-7 minutes. To serve the dish, you still need to prepare an omelette and chop the cilantro. Place a frying pan with oil on the fire. Break the eggs into a deep plate and whisk them with salt. Pour the mixture into a heated frying pan and fry the omelette, which after cooling, cut into strips. All that remains is to beautifully serve the Uzbek kaurma lagman prepared according to the recipe. Why do you need to take a large dish and put lagman on it. Place chopped omelette on top and garnish with finely chopped cilantro. A delicious, aromatic and tasty oriental dish is ready to be served on the dinner table.

Recipe for fried lagman in Uzbek style

This dish can be prepared from either finely chopped meat or minced meat. In total you will need about 300-400 g. To prepare fried lagman, you first need to fry a finely chopped onion. Then add minced meat and garlic (7 cloves), as well as carrots, diced tomatoes (2 pieces), pepper, celery and green beans to the onion. As soon as the juice from the tomatoes has evaporated, add a little water to the pan, add tomato paste (2 tablespoons) and spices to taste.

In another frying pan, prepare an omelette from two eggs and a pinch of salt. Boil the noodles until tender, then fry a little in vegetable oil and combine with the sauce. Place the finished dish on a plate, garnish with chopped omelet and herbs.

Lagman at home: 6 recipes for making lagman with step-by-step photos

Lagman is a Central Asian national dish. It is prepared by different peoples, such as those living in Kyrgyzstan, Uzbekistan, Kazakhstan and many other countries. Prepared from meat, vegetables and stretched, long noodles. They pull it out in a special way: they take a piece of dough and untwist it like a child’s jump rope, and this is how they get a skein of these very noodles.

Of course, each nationality prepares this dish in a special way. It is often found with the addition of products such as eggplant, radish, beans and other products. Take for example the classic recipe, it combines meat, carrots, onions, bell peppers and sometimes tomatoes or tomato paste.

Today I want to tell you how to properly prepare lagman at home in detail with photographs. If we are talking about a meat dish, then you can look here. It was prepared by one of my friends, who shared this wonderful recipe with me. It turns out very tasty.

It is served as a first course when more liquid is added to it, and as a second if fried meat is placed on top of the noodles, and then stewed with vegetables in broth and spices. You can prepare the noodles for it yourself, and if you don’t have enough time to prepare them, you can buy them at the store.

For those who really love oriental cuisine, I can advise you to watch the preparation of khachapuri in Adjarian and Megrelian.

Ingredients:

• Beef – 500 gr
• thin long noodles or spaghetti - 0.5 kg
• onions - 2 pcs
• carrots - 2 pcs.
• potatoes - 2 pcs
• bell pepper - 1 piece
• garlic - 3 cloves
• vegetable oil - for cooking
• ground red pepper - 1 teaspoon.

Cooking method:

Wash the meat and cut it into small pieces.

Peel the onion, wash it and finely chop it.

Cut the peeled carrots and potatoes into cubes. Cut the red bell pepper into longitudinal slices and finely chop the garlic cloves.

Now put the pan on the fire, pour vegetable oil into it and fry the meat in it until cooked.

Then add the chopped onions and lightly brown them, then potatoes, peppers, carrots, garlic and pour boiling water over everything, salt, pepper and mix.

Cook until fully cooked.

It's time to boil the whole spaghetti, after they are ready, put them on a plate, pour the sauce with the meat over them and serve.

How to cook noodles for lagman with your own hands (video)

Bon appetit!!!

Source: https://moy-povar.ru/receptov-prigotovleniya-lagmana.html

Useful cooking tips

The following tips will help you prepare delicious fried lagman:

1. If you want the dish to be more healthy, use durum wheat flour when preparing noodles.
2. Fried lagman can be prepared from almost any meat, but you should not skimp on its quantity. The volume of sauce should be the same as the noodles.
3. You can add not only onions, garlic, carrots and tomatoes to the sauce, but also any other vegetables to taste. A very tasty dish is obtained if you fry eggplants, zucchini, peppers, cauliflower and other vegetables along with meat.

History of Lagman

There is a legend explaining the origin of this dish. Three travelers met at the crossroads of several roads. All three followed their own paths and their own affairs, but in one thing they were similar - they were hungry, but they could not cook dinner for themselves, since one had a little meat and a handful of flour, the other had a few vegetables, and the third did not. there was nothing but a boiler, and besides, he was an assistant cook. Having agreed, they put their products together, and the cook prepared lagman from the products. I rolled out noodles from flour and water, and gravy from meat and vegetables. When the dish was ready and the travelers tried it, they were delighted. A Chinese merchant passed by, he asked for the recipe for the dish and offered to patent it in order to sell it throughout China.

This legend has not gone far from the truth - lagman is an international dish and belongs to several nations at once. Perhaps modern peoples have slightly changed the composition of the ingredients and the cooking process, but the principle remains the same.

Lagman Boso

It is worth noting that lagman boso is prepared absolutely identical to the previous lagman tsomyan; it is not difficult to do at home. The only difference is the addition of green beans to this one. Soy sauce is added directly when frying meat. Boso at home is richer because of the beans.

Ingredients for lagman

• Meat - 400-500 grams, you can use beef or lamb;
• Onions - 2-3 medium-sized pieces;
• Carrots - 3 medium-sized pieces, it is better to take them in a “barrel” shape, they are juicy and sweet;
• Potatoes - 2-3 small pieces, it is better when there are more carrots in the lagman than potatoes, then the dish turns out both beautiful and tasty;
• Bell pepper - 1 large piece, you can use both red and yellow.
• Eggplants - 1 small piece, or you can use a frozen product in the summer, or a frozen product purchased in a package, but in this case the eggplant needs to be soaked in water, since the eggplant is very salted when frozen;
• Tomato - you can use canned tomato, about 50 grams, or tomato, but then the tomato must be thoroughly mashed until smooth;
• Garlic - 3-5 small cloves;
• Sunflower oil - about 100 grams;
• Green onion - about 20 grams;
• Salt - a few pinches, about 15-20 grams;
• Spices - mainly red hot pepper to taste, be sure to use cumin - an Uzbek spice, about 15 grams;
• Eggs - 2 pieces;
• Flour - 500 grams;
• Water - 200 grams.

Uyghur lagman

Lagman, prepared according to the traditions of the Eastern Turkish people, involves the use of certain spices. The subtlety of the dish lies in the preparation of the sai sauce. The noodles themselves must be cooked by stretching.

The components required for it:

• a glass of flour;
• 300 g beef or lamb tenderloin;
• two onions;
• half a daikon radish;
• 300 g eggplants;
• 200 g green beans;
• two bell peppers (red);
• celery stalk;
• two tomatoes;
• half a head of garlic;
• cilantro;
• hot peppers;
• salt;
• coriander;
• 500 g noodles for lagman.

Recipe:

1. The garlic is crushed, mixed with cilantro, coriander, ground pepper, and salt.
2. Add a couple of tablespoons of hot sunflower oil. Laza Chang seasoning is ready.
3. Now prepare the sai gravy. To do this, the meat is cut into cubes two cm thick.
4. Vegetables are chopped into strips, beans are cut in half.
5. In a cauldron, fry the meat in hot sunflower oil until golden brown.
6. Alternately add onions, peppers, and celery into the cauldron. Products are salted and peppered.
7. Then the radish, shredded into strips, beans and eggplants are placed in the bowl.
8. Tomatoes and Laza Chang seasoning are added along with the juice.
9. Add 150 ml of water.
10. Simmer for 15 minutes under the lid.
11. Boil the noodles until tender.

Lagman is served in Uighur style in bowls or soup bowls.

Cooking steps

The cooking process can be divided into 3 main stages:

1. Cooking noodles.
2. Making vaja gravy.
3. Dish decoration.

Cooking noodles

Uzbek noodles are called “chuzma”. It is pulled out by hand in an unusual way, due to which it has a special appearance and unique taste. To prepare the dough, you need to mix flour, eggs, water and a few pinches of salt. At first the dough will be viscous, but you should not overuse flour, as too much flour will make the dough tough. You must continue to knead the dough until it reaches an elastic consistency. After obtaining a homogeneous mass, the dough is formed into a ball, wrapped in film and placed in the refrigerator for at least an hour.

After the dough has “rested,” it must be removed from the refrigerator, greased with oil and given a snake-like shape. The oil will make the dough pliable and will tear less when stretched.

The most painstaking and time-consuming process is stretching the noodles. The dough is cut into ropes 15-20 cm long, which should be evenly rolled out and lengthened. You can take the rope from both sides and stretch, shaking slightly, until the length of the noodles exceeds 1 m, then you need to fold the dough in half and continue stretching, shaking and twisting slightly. Upon reaching the required length, the dough is again folded into 2 layers and so on until thin noodles are formed. The finished chuzma is thrown into boiling salted water and cooked for about 3-5 minutes until it floats to the surface. After this, it must be rinsed with cold water and lightly greased with vegetable oil. The water in which the noodles were cooked is used for gravy if necessary, so do not rush to throw it away.

Preparing Waja

In order to cook fried lagman, you will need a cauldron or frying pan with high sides and a thick bottom. Carrots and tomatoes are cut into cubes, and onions and bell peppers are cut into strips. The meat should also be cut into cubes approximately 2x2 cm in size. Chili peppers, garlic and herbs are finely chopped.

The meat is fried in vegetable oil until golden brown, then onions, carrots and bell peppers are added to it. Vegetables should be fried until half cooked and tomatoes, spices and salt should be added. Leave to simmer for 7-10 minutes until the liquid boils away.

It is very important not to overcook the vegetables, otherwise they will lose their taste and the appearance of the dish will not be as attractive.

The finished gravy is sprinkled with cilantro, covered with a lid and left for 10-15 minutes. After the gravy has infused, you can proceed to decorating the dish.

If we talk about the classic recipe for fried lagman, then the cooked noodles are mixed with vaj, laid out on a plate and sprinkled with finely chopped herbs. But there are different variations of this dish, so often an omelette is also added to the fried lagman. To prepare it, you need to scramble 2 eggs, add salt and pepper to taste, fry in vegetable oil and cut it into thin strips.

When preparing this Uzbek dish, do not be afraid to experiment with spices; they will help make your dish more refined and bring it closer to truly Asian. You can use ground black pepper, cloves, coriander, cumin and other spices.

Fried lagman is prepared in many families. After all, this dish requires few ingredients and takes less effort. The main convenience is food storage. The sauce and cooked noodles can be placed in the refrigerator separately. Before serving, the products can simply be reheated and combined. The recipe for fried lagman is very simple. The result is a tasty and satisfying dish.

Noodle soup recipes and basic ingredients

Several Asian nationalities – Uyghurs, Dungans, Kazakhs, Uzbeks and Tajiks – claim the right to call Lagman their national treasure. Each of them has its own version of lagman:

• Uyghur - has a thick consistency and is more often referred to as second courses than first courses;
• Dungan - any amount of liquid gravy is allowed, so this lagman really resembles soup;
• Uzbek - can be prepared from chopped noodles, whereas in previous recipes only pulled noodles are used;
• Kazakh - served with an omelette, which is prepared separately and cut into thin strips before serving;
• Tajik - locals really like to pour sour milk over their lagman at the final stage.

Of course, this division into types is very arbitrary, and every family in Central Asia knows how to prepare several variations of their favorite soup. Moreover, lagman is a seasonal dish and at least one set of ingredients – vegetables – is constantly changing. So, you can safely use radishes (green, black, red, daikon and even regular radishes), potatoes, tomatoes, eggplants, carrots, onions, beans, root and celery, etc.

The best choice of meat is lamb, but beef, veal, and even chicken are quite consistent with Asian cuisine. It is desirable that the meat cut has one or two bones and streaks of fat, since traditional lagman is always a very satisfying and high-calorie dish. But if you want to achieve an authentic taste, it’s better not to use pork, since they don’t eat it in those parts.

Now let's talk about spices. Without them, as you understand, not a single Asian dish can be prepared, especially lagman. For it, you need to stock up not only on the familiar coriander and black pepper, but also onions, cumin, ginger, and jusai, traditional for Asian cooking (this is a wild onion, instead of which, if you don’t have it, you can put young garlic stalks, garlic cloves or wild garlic).

As you can see, the composition of the lagman is quite democratic. If there is no specific component, it can always be replaced with a suitable product, or even removed altogether. Naturally, there will always be someone who finds beef lagman without one or another ingredient not so tasty, but that’s the beauty of noodle soup, that every time it acquires new flavor shades.