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What you need to prepare lagman. How to cook lagman at home - the best step-by-step recipes. Lagman with chicken at home

Classic lagman comes from Central Asia; it is often prepared there both on weekdays and on holidays. The main and constant component of lagman is traditional stretched oriental noodles, and all other ingredients of this dish, meat and vegetables, are interchangeable. For example, you can take lamb, goat, horse meat or beef as a meat ingredient, and in Europe they put pork and poultry in the lagman. You can also use a variety of vegetables: potatoes, beans, daikon, Bell pepper, eggplants, etc.

Classic beef lagman in a pan

Cooking time: 1 hour 45 minutes.

Servings: 5-6 pcs.

A classic beef lagman in a saucepan can be the first or second course: it all depends on the amount of broth in which the meat and vegetables are cooked with the addition of aromatic seasonings. This rich and nutritious dish is not difficult to simmer in a saucepan, but it is better to use a thick-walled cauldron so that nothing burns. You can stretch the noodles for lagman yourself from homemade dough, but it will be faster to make a dish with noodles from the store.

2 hours 20 minutes. Seal

Bon appetit!

Step-by-step recipe for pork lagman with noodles

A rich, very filling and high-calorie lagman can be prepared from pork with noodles. Use a classic set of spices for lagman (cumin, coriander, ground black pepper, paprika, chili pepper); if you find it on sale, add Sichuan pepper, which has a very unique taste, it resembles cloves and is added to the dish shortly before cooking, so as not to lose its aroma. You can also buy a ready-made set of spices for lagman; a set of spices for pilaf is also suitable.

Ingredients:

Lean pork – 0.6-0.8 kg.
Bell pepper – 2 pcs.
Potatoes – 4-5 pcs.
Tomatoes – 3-4 pcs.
Carrots – 2 pcs.
Onions – 3-4 pcs.
Salt - to taste.
Chili pepper - to taste.
Garlic – 1 head.
Seasoning for lagman – 1-2 tbsp. l.
Green cilantro or parsley - to taste.

Cooking process:

Start preparing the dish by washing, peeling and cutting all the vegetables into cubes, the onions into half rings, and the carrots into circles. Let's assume the option of cutting all vegetables, except onions, into strips. Take large carrots; a lot of them are traditionally added to lagman.
Next, cut the pork into cubes, and then lower it first into a cauldron with heated vegetable oil and fry, stirring on all sides so that the meat sets into a crust.
When the crust appears, add onions and carrots to the meat, stir and fry everything together.
Next, add bell peppers, tomatoes, a little boiling water, salt and spices to taste. Simmer the dish for 3-5 minutes.
Then add the chopped potatoes and add enough boiling water to cover everything to the very top. Simmer the lagman until the potatoes and meat are tender.
At this time, boil the noodles in a separate container.
Add chopped herbs and garlic to taste to the finished lagman, let it brew under the lid for 10 minutes to reach the taste.
Place noodles in bowls and pour thick sauce with meat and vegetables on top. Eat lagman hot.

Bon appetit!

A simple and delicious chicken lagman recipe

Chicken lagman is worthy alternative classic lagman made from lamb or beef: the dish is also very tasty, but more dietary. If you want to try cooking lagman for the first time, we recommend starting with this easy recipe, because it’s almost impossible to spoil chicken!

Ingredients:

Chicken – 0.8 kg.
Onions – 2-3 pcs.
Tomatoes – 2 pcs.
Carrots – 2 pcs.
Noodles – 0.5 kg.
Adjika – 1 tsp.
Salt - to taste.
Tomato paste or sauce – 1-2 tbsp. l.
Mixture of spices for lagman - to taste.
Ground red and black pepper - to taste.
Black peppercorns - to taste.
Fresh herbs and garlic - to taste.
Little vegetable for frying.

Cooking process:

First, wash, peel and cut all the vegetables into cubes so that you can quickly prepare the lagman. Cut the onion into half rings. Place them in separate containers.
Next, divide the washed and dried chicken along with the skin into portions, and then fry them until a beautiful crust in heated vegetable oil on all sides. You can cook lagman either in a deep frying pan or in a cauldron or in a pan with thick walls.
Add the onion to the chicken, fry together until the onion is golden.
Add carrots and fry a little as well.
Add seasonings, adjika, salt and a little boiling water. Simmer everything together under the lid for 10-15 minutes over low heat.
Next, add tomatoes and tomato paste, add more salt if necessary and add enough boiling water to cover the contents of your cooking container up to the top of the vegetables.
Simmer the lagman over low heat until cooked under the lid.
Boil the noodles until tender, adding salt to the water (the noodles can be replaced with spaghetti or any other pasta).
When the meat and vegetables in a thick sauce are completely stewed, sprinkle it with chopped herbs, add garlic or leave to simmer under the lid for 10-15 minutes.
Place the hot, strained noodles into deep plates, pour over the sauce and add chicken.

Bon appetit!

Lamb lagman with homemade noodles

A very tasty thick sauce for lagman can be prepared using young lamb. Lamb lagman with homemade noodles is a classic oriental cuisine. We offer you its step-by-step recipe.

Ingredients:

For the noodles:

Premium wheat flour – 1 kg.
Chicken egg – 3-4 pcs.
Water - how much the dough will take.
Salt – 1 tsp.

For the sauce:

Lamb – 0.6-0.8 kg.
Bell pepper – 2-3 pcs.
Tomatoes – 3 pcs.
Carrots – 2 pcs.
Daikon – 0.3 kg.
Onions – 3-4 pcs.
Tomato paste – 2 tbsp. l.
Ground turmeric – 1 tsp.
Ground paprika – 1 – tsp.
Ground chili pepper - to taste.
Fresh cilantro - to taste.
Garlic - to taste.

Cooking process:

Let's make homemade noodles for lagman. Add all the eggs, salt, a little to the flour cold water and knead the dough well. Add enough water so that you have a dough consistency similar to homemade dumplings. Sometimes they make noodles for lagman without adding water at all.
Roll the dough into a ball, wrap in cling film and let it rest on the counter.
Chop the lamb into small pieces and place in a cauldron where it is already heated a small amount of vegetable oil. If the lamb is fatty, add just a little oil.
Cut the onion into half rings and add to the lamb, don’t skimp on the onion, it goes well with any meat, and especially with lamb.
Next, add salt, spices, stir with meat and onions, add tomato paste and a glass of hot water.
Simmer the lamb over low heat for 5 minutes. Next, you need to add 1.5-2 liters of water and simmer for another 20-25 minutes.
Coarsely chop the carrots, garlic and sweet radish - daikon, bell pepper and tomatoes.
Add all the vegetables to the lamb and add boiling water until it covers the contents of the cauldron. Add salt to taste. Do not stir the vegetables so that they do not spread into porridge; simmer everything until the vegetables and meat are fully cooked over low heat. Cover the cauldron with a lid.
Now it's time to cook the noodles. Divide the dough into 3-4 parts, each part needs to be thinly rolled into a long plate, and then rolled into a roll and cut crosswise into thin strips - this is how you get noodles.
Boil the noodles until tender in boiling water, which needs to be salted. Cooking time – 2-3 minutes.
Drain the homemade noodles in a colander and place on deep oriental plates - large bowls. Drizzle any fat that collects on the surface of the meat sauce over the noodles.
Next, lay out pieces of lamb and vegetables, pour over the sauce. Sprinkle chopped cilantro over everything. Eat lagman with lamb only hot!

Bon appetit!

Classic recipe for cooking lagman in a slow cooker

Lagman in a slow cooker is a dish adapted to Western cuisine, with roots in Central Asia, where it is most often prepared in a large cauldron in the open air, and the noodles are pulled out by hand according to a special recipe. But no one forbids us to use noodles from the store, and make meat gravy according to a more simplified recipe. And the result will be no worse!

Ingredients:

Pork – 0.7 kg.
Lagman noodles – 0.4-0.5 kg.
Seasonings for lagman - to taste.
Vegetable oil - for frying.
Sweet pepper – 1-2 pcs.
Onions – 2-3 pcs.
Carrots – 2 pcs.
Tomatoes – 2-3 pcs.
Potatoes – 3-4 pcs.
Garlic - to taste.
Water – 2 glasses.
Salt - to taste.

Cooking process:

Cut the pork (or any other meat) into small portions, and then heat the vegetable oil in the multicooker, turning on the “Frying” mode. Frying time for meat is 10-12 minutes.
At this time, peel the onion, cut into half rings and add to the meat 5 minutes before the end of frying. Fry, stirring so that the onion does not burn.
Cut the carrots, bell peppers and potatoes into cubes, then add everything to the multicooker bowl. Salt pork and vegetables to taste.
Lastly, add the diced tomatoes and chopped garlic.
To the lagman with pork you need to add spices such as cumin, peppercorns, ground paprika and coriander. If desired, also use spices for pilaf.
Lastly, add hot water, salt the dish to taste and simmer the lagman in the “Stew” mode for 1 hour.
When the meat and vegetables are cooked, leave them to steep under the lid, while at this time boil the noodles in salted water until tender and drain.
Serve lagman by placing vegetables and meat in sauce on hot noodles.

Bon appetit!

How to cook lagman in a cauldron - step-by-step recipe

A cauldron is an indispensable container for stewing meat and vegetables not only on the street, but also at home; its thick, durable walls and bottom hold for a long time and give off heat well. A hearty lagman in a cauldron can be prepared in the yard or somewhere outdoors for a large company from any meat, but the fastest way to stew it with vegetables is fresh young pork, veal or chicken. Of course, lovers of lamb or beef can also use this type of meat component of lagman.

Ingredients:

Vegetable oil - for frying.
Meat – 1-1.3 kg.
Onion – 0.4 kg.
Carrots – 0.4 kg.
Tomatoes – 0.3 kg.
Bell pepper – 3-4 pcs.
Green beans – 0.2 kg.
Celery – 2-3 stalks.
Garlic – 1 head.
Salt - to taste.
Star anise, cumin, coriander, ground pepper, paprika - to taste.
Green cilantro, parsley - 1 bunch.

Cooking process:

Wash and peel all vegetables in advance. Cut the onion into half rings, bell pepper and carrots into thin strips. If they are long, cut the green beans into pieces. Chop the celery into cubes and the tomatoes into slices.
Heat the vegetable oil in a cauldron, and then place the meat, cut into portions, into it. Fry the meat until it has a crust on all sides, keeping the heat high. If you are cooking lamb, you don’t need to add oil, but replace it with fat tail fat.
Add carrots and onions to the fried meat; stirring, fry for another 5-10 minutes.
Next, add bell peppers and tomatoes, and after 5 minutes, add bean pods.
When everything is well fried, add spices and salt. Remember to carefully turn the contents with a spatula or slotted spoon, but not with a spoon, so as not to crush the vegetables into porridge.
Add hot water, there should be enough to cover the entire contents of the cauldron to the top of the vegetables.
Simmer the meat and vegetables over low heat for 15-20 minutes.
When everything is well simmered, add chopped celery and peeled garlic cloves, as well as chopped cilantro or parsley. Cover the cauldron with a lid and let the lagman brew well.
Boil the noodles in a saucepan in salted water until tender.
Eat lagman as a thick soup or as a main course. If you want soup, then add more water to the cauldron while simmering. Place the noodles in deep bowls or plates, and add meat and vegetables on top, pouring sauce over everything.

Bon appetit!

Very tasty lagman in Uzbek style

Despite the fact that lagman is National dish in Uzbekistan, even there it is prepared differently in each region. So, in some places they add green beans and daikon radish to the lagman, and in others they add potatoes. It is not so important what kind of vegetable components will be in your lagman. If you want to make it in Uzbek style, it is much more important that you get an oriental dish, and not the usual gravy with pasta. What gives lagman its true taste are the aromatic, specific seasonings.

Ingredients:

Beef – 0.5-0.8 kg.
Sweet pepper – 2-3 pcs.
White cabbage – 200 gr.
Petiole celery – 2 pcs.
Tomatoes – 2-3 pcs.
Hot pepper – 1 pc.
Green radish – 1 pc.
Onion – 2 pcs.
Carrots – 2 pcs.
Tomato paste – 2 tbsp. l.
Garlic - to taste.
Salt - to taste.
Ground coriander – 1 tsp.
Adjika – 0.5 tsp.
Vegetable oil - for frying.
Dry paprika – 1 tsp.
Noodles – 0.5 kg.

Cooking process:

Cut the peeled carrots into very thin strips, as is customary in Uzbekistan, and the onions into cubes.
Fry the beef, chopped into small cubes, in a cauldron until golden brown in hot oil.
Add onions and carrots, fry for a few more minutes and then add some salt.
Chop the cabbage, stalked celery and sweet green daikon radish into cubes.
Do the same with tomatoes and sweet peppers; be sure to remove the seeds from the peppers. Hot pepper is added to the lagman if desired.
After the meat has been simmered with onions and carrots, add tomatoes and bell peppers to the cauldron and fry everything together for a few more minutes.
Add celery, cabbage and daikon to the lagman.
Add salt, tomato paste and spices, fry, stirring for a couple more minutes.
Pour hot water, which should cover the contents of the cauldron to the top of the vegetables, and leave to simmer until tender over low heat. Cover the cauldron with a lid.
When the lagman is stewed, taste it and add a little sugar, if it turns out to be sour, stir well and boil for another minute.
Lastly, add chopped garlic to the Uzbek-style lagman, cover the cauldron with a lid and let the dish brew while the noodles are cooked.
Boil the noodles separately; if you can’t find them, boil any long pasta. Strain the noodles.
Place the noodles in deep plates and cover with thick meat and vegetable sauce. Sprinkle with fresh herbs and eat the dish hot.

Bon appetit!

Hearty lagman with potatoes

Lagman with potatoes turns out to be very satisfying. This dish can become your favorite if you learn how to cook it with homemade noodles. Moreover, it is not at all as difficult as it seems. So let's get started!

Ingredients:

For the noodles:

Flour – 200 gr.
Eggs – 2 pcs.
Salt – 0.5 tsp.

For the gravy:

Boneless meat – 600 gr.
Carrots – 1-2 pcs.
Onion – 2 pcs.
Radish – 1 pc.
Tomatoes – 2 pcs. (or tomato paste).
Bell pepper – 2 pcs.
Hot red pepper – 1 pc.
Potatoes – 4 pcs.
Vegetable oil - for frying.
Garlic - to taste.
Spices (coriander, suneli hops, ground black pepper, paprika) - to taste.
Salt - to taste.
Greens - to taste.

Cooking process:

In a frying pan or in a deep cauldron, fry the meat, cut into portions, in pieces.
Cut the vegetables in advance: carrots and radishes, as well as peppers, into strips or cubes. The onion is cut into half rings, and the garlic is chopped with a knife. Cut the tomatoes into slices and potatoes into larger cubes.
Add vegetables to the cauldron for frying with meat in the following order: onions, carrots, peppers, radishes and tomatoes (or tomato paste).
Then add potatoes.
When the contents of the cauldron are fried, add salt to taste and season with spices.
Pour boiling water over everything until the water covers the vegetables. If necessary, add more salt.
Simmer vegetables and meat until tender, covered, over low heat.
When everything is ready, add finely chopped garlic to the dish if desired and cover with a lid to let it sit and cool a little.
Prepare the noodles. Pour flour, salt into a bowl, add eggs and knead into a stiff dough. If necessary, add a little cold water (no more than 50 ml) to make the dough softer.
Roll the dough into a ball, cover it with film and let it rest for 30 minutes.
Next, roll out the dough very thin pancake(you can roll it into several thin layers, it will be easier). Roll the pancake into a tube, and then cut it crosswise into strips - these are noodles.
Place the noodles in salted boiling water and cook for no more than 3-4 minutes.
To serve, place the noodles in deep plates and top with gravy with meat and vegetables. Sprinkle with chopped fresh cilantro or parsley if desired.

Bon appetit!

Lagman with radish and homemade noodles

Lagman with daikon radish and noodles homemade is a traditional lagman for the cuisine of Uzbekistan. White or pink daikon radish, unlike our round black radish, is a relatively sweet root vegetable with only a very slight bitterness.

Ingredients:

Beef or pork – 400 gr.
Onions – 2-3 pcs.
Carrots – 2 pcs.
Bell pepper – 2 pcs.
Daikon – 1 pc.
Tomatoes – 2-3 pcs.
Garlic - to taste.
Vegetable oil - for frying.
Fresh herbs (dill, cilantro, parsley) - to taste.
Spices (cumin, coriander, paprika, ground pepper) - to taste.
Salt - to taste.
Noodles – 300-400 gr.
Boiled water – as needed.

Cooking process:

Wash, peel and cut all the vegetables: onions, tomatoes, radishes, bell peppers - into cubes, carrots can be grated, and garlic can be chopped with a knife.
Wash and cut the meat into portions (it can also be lamb, goat or chicken).
Fry the meat pieces in hot oil until they are lightly crusted.
Add onion, salt and spices to the meat, and then quickly fry until the onion turns golden.
Add carrots, radishes and bell peppers and saute everything together, stirring, for about 7-10 minutes over low heat.
Add garlic and tomatoes, sauté everything together a little.
Next, add enough hot water to reach the top of the vegetables, and simmer everything under the lid until cooked over low heat. Stir occasionally and add more seasonings and salt if necessary.
While the sauce and meat are simmering, boil the noodles in salted water and drain.
Add chopped herbs to the hot, ready-made sauce, and then cover the cauldron with a lid (or other container in which you prepared the lagman) and let it stand for 5-10 minutes.
Next, place the hot noodles on deep plates, pour the sauce over the meat and eat the lagman with great pleasure!

Bon appetit!

Step-by-step recipe for classic lagman with eggplant

The whole highlight of real lagman lies in homemade noodles, which do not boil or stick together, but remain dense. In addition, the taste of the meat sauce is also important; it depends entirely on the spices and vegetables that you add there. Most often in Asia, lagman is prepared with eggplant.

Ingredients:

Lamb – 500 gr.
Eggplant – 3 pcs.
Potatoes – 4 pcs.
Tomato – 3-4 pcs.
Bell pepper – 2-3 pcs.
Onions – 2-3 pcs.
Carrots – 2 pcs.
Garlic - to taste.
Tomato paste – 2 tbsp. l.
Sunflower oil 2 tbsp. l.
Salt, spices - to taste.

For the noodles:

Eggs – 2 pcs.
Flour – 1 tbsp.
Salt – 0.5 tsp.

Cooking process:

Knead the dough from eggs, flour and salt for the noodles.
Leave the dough, rolled into a ball, under a towel or cling film for 30-40 minutes.
Then roll out the dough into a thin layer, roll it up and cut it into thin strips. This will make noodles.
Place the chopped noodles on cutting board or onto a paper towel, shake off excess flour and let it dry a little.
Next, make a sauce from meat and vegetables. Cut the meat into portions, then fry in hot oil until lightly browned on all sides. Cook the dish in a large deep frying pan or cauldron.
Salt the fried meat and season with spices.
Add chopped garlic and onion, cut into cubes or thin strips, to the meat.
It’s best to chop the rest of the vegetables in advance so that you have time to put them in the cauldron later. Cut the carrots and bell pepper into thin strips, as is customary in Asia.
Add the carrots first, and after 5-7 minutes the pepper. While vegetables and meat are fried over low heat, they need to be stirred, otherwise they will burn!
Remove the skin from scalded tomatoes, chop them finely and add to the cauldron. Fry them too to release the juice with the rest of the vegetables.
Lastly, add the tomato paste and add hot water to cover the vegetables.
Simmer the dish over low heat for no more than 10 minutes.
Next, the eggplants, which also needed to be cut into cubes in advance and allowed to stand, sprinkled with salt to release the bitter juice, rinse with water and add to the cauldron.
If you want to add potatoes to the lagman, then add them too, cutting them into cubes.
Simmer everything together until the potatoes and meat are completely cooked.
During this time, boil homemade noodles in hot, slightly salted water.
The finished sauce is sprinkled with any chopped herbs, and then placed in deep plates, which already contain homemade noodles, strained from the liquid.
Eat lagman hot. If desired, fresh garlic can be sprinkled on top of the lagman, since its taste has almost disappeared from the dish during cooking.

Bon appetit!

Lagman soup is an oriental dish, the ancestors of which were the Uyghurs. Subsequently, the dish was adopted by the Uzbeks, Kyrgyz, and Chinese. Today lagman has become popular in Russia and all countries of Central Asia.

Special distinctive characteristics There is no Uyghur or Uzbek lagman in the preparation. Only spices distinguish these two nationalities. Thus, the Uyghurs prefer a special seasoning called laza. There is also a misconception that Uyghurs do not add potatoes to lagman, but Uzbeks do not add beans. However, there is no standard set of ingredients for preparing this dish; as a rule, all available vegetables are used.

Step-by-step video recipe

To make the lagman more flavorful and filling, use fat tail fat instead of butter.

Very tasty and rich soup, which is sure to 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 color yellow add 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.

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.

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.

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 its 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.

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. Chinese cabbage disassemble 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 to which we are accustomed.

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.

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 simmering, add the 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.

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 cut, but it is better that all the pieces are the same 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.

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 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.

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. Peel 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.

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.

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.

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 with mushrooms and rice noodles

Another option for a non-traditional lagman.

Ingredients:

Mushrooms – 300 g
Carrots – 2 pcs.
Korean carrots – 200 g
Onion - 1 pc.
Radish – 1 pc.
Radish – 100 g
Tomato paste - 100 g
Greenery

Preparation:

Chop the mushrooms and place them in a cauldron with butter. Immediately peel the onion, cut into feathers and add to the mushrooms. Peel the carrots and grate them on a coarse grater. Add carrots to vegetables.

Peel the radishes and radishes and cut them into cubes. Add radishes and radishes to the casserole, add 3 cups of water and reduce heat. Simmer the lagman under a closed lid for 25 minutes. Then add cumin, suneli hops, tomato paste, pepper. Simmer for another 5 minutes. Serve lagman with noodles.

Original message Recipes_dishes
Lagman recipe
Delicious Lagman
Ingredients:
800 g long noodles
700 g meat
2 large onions
2-3 carrots
Tomato paste or 3-4 tomatoes
4-5 potatoes
4 tbsp. l. vegetable oil
Ground black pepper
Dill, parsley, rosemary, basil.
Cooking method:
1. In a cauldron in vegetable oil, sauté finely chopped onion until transparent.
2. Cut the meat into small cubes and fry with onions (after cutting, it is advisable to dry the meat a little and fry until dark brown).
3. Add finely chopped carrots and fry.
4. Add tomatoes, simmer for 5 minutes. Pour 1.5 liters of water, boil, then reduce heat, add salt and pepper, cover and cook for 15 minutes.
5. Cut the potatoes into small cubes, add to the sauce and cook until tender.
6. Add finely chopped herbs, bay leaf, close the lid, remove from the stove and let sit for 10 minutes.
7. Separately, boil the required amount of spaghetti in salted water, drain and rinse cold water(so that the spaghetti does not stick together, if you cook it more than once, you need to sprinkle it with oil after washing), place it in portioned plates and pour the sauce over it.
Lagman
Required for cooking:
Beef (lamb) - 700-800g.,
Margelan radish - 2 medium pieces,
Turnip - 2 medium pieces,
Potatoes - 5 small,
Carrots - 2 medium pieces,
Onions - 2 pcs.,
Bell pepper - 1,
Tomato paste - 4-5 tablespoons,
Noodles (I have ready-made lagman noodles),
Garlic, herbs, cumin, pepper, salt.
Cooking method:
1. Fry small pieces of meat in a frying pan (in in this case lamb and beef) in boiling vegetable oil with the addition of melted lamb tail fat. Place in a saucepan (cauldron).
2. Then fry the radishes and turnips, cut into small cubes, for a period of time. 7-10 minutes.
3. Fry the potatoes in cubes until golden brown and place in a cauldron. Also fry onions, carrots, tomato paste and add to the cauldron with the rest of the products.
4. Pour in boiling broth (boiling water) and bring to readiness (30-40 minutes), a few minutes before the soup is ready, add salt, add diced bell pepper, and season with finely chopped garlic, ground cumin and pepper.
5. Place boiled noodles in a plate and pour in thick soup, sprinkle with herbs.
Lagman
Ingredients:
Meat (beef) - 800 g
Potatoes - 6 pcs. (medium)
Carrots - 2 pcs. (average)
Cabbage (in the authentic version they add shalgan, turnip in Russian, 2 pieces are enough, when it’s not there, replace it with cabbage) - 200 g
Onions - 4-5 pcs.
Tomatoes - 3 pcs.
Bell pepper - 3 pcs.
Cilantro (or parsley) - half a bunch
*Hawaedzh seasoning - 1 tbsp.
Salt, freshly ground pepper - to taste
Bay leaf - 1 pc.,
Vegetable oil - 2-3 tbsp. l.
Noodles (this amount will be a lot for lagman, the rest needs to be dried and put away until next time):
Flour - 500 gr.,
Eggs - 5 pcs.,
Salt - 1 tsp.
*Hawaej - Yemeni seasoning for soup:
Turmeric - 2 tsp.
Cariander - 3 tsp.
Ground cardamom - 1 tsp.
Ground cumin (jeera) - 3 tsp.
Black pepper (I used ground) - 2 tsp.
Mix all the spices and pour into a jar with a tight-fitting lid.
1. We prepare the noodles for lagman ourselves, knead the dough in the kitchen machine, but if you are too lazy to do this, you can buy ready-made wide egg noodles in the store.
We make the dough only using eggs, but you can also make regular dumpling dough (it’s easier to knead and roll out by hand)
Place flour, eggs, salt in the bowl of a kitchen machine. knead for 5 minutes. Wrap the dough in cling film and leave to “rest” for about twenty minutes. Then knead the dough again and you can roll it out. Roll out as thick as dumpling dough.
2. Cut noodles 0.5 cm wide from the rolled out dough and boil in salted water.
3. Pour vegetable oil into a cauldron, heat it, put the meat cut into cubes. Fry the meat until golden brown.
Add to meat onion, can be cut into cubes or half rings. Lightly fry.
Then add the diced carrots. Simmer everything together for ten minutes. If necessary, add a little water to prevent the vegetables from burning.
4. Simmer the meat until cooked (until soft). If the meat is tough, it is better to simmer a little more (if necessary, add a little water (boiling water) so that the liquid covers the meat). Then just add the potatoes.
Cut the potatoes into cubes and place them in a cauldron with the vegetables and meat. Simmer for 5-10 minutes.
Add chopped cabbage and stir.
5. Immediately add chopped bell peppers and diced tomatoes. Stir and simmer for five minutes.
Pour boiling water over everything. There is enough water so that there is approximately two fingers of water above the surface of the vegetables.
Salt, pepper, add seasonings and simmer for about half an hour.
Five minutes before readiness, add herbs, bay leaf, and salt and pepper if needed.
6. Submission. Place the boiled noodles in a casa (or other deep bowl)
Place stew of meat and vegetables on top, pour in broth. When serving, lagman can be sprinkled with herbs.
Lagman - Uzbek thick soup - an easy-to-prepare appetizing dish
We will need:
Beef or lamb - 0.5 kg.
Thin long noodles or spaghetti - 0.5 kg.
Onions - two pcs.
Carrots - two pcs.
Two potatoes
Sweet bell pepper.
Garlic - three cloves
Greens to suit your taste
Ground black pepper
Red pepper (paprika)
Vegetable oil
Cooking method:
1. Cooking lagman may seem tricky only at first glance; it is a very simple (to the point of primitive) dish to prepare. Especially if you don't make homemade noodles. Search, you will find good noodles on sale, now there is nothing in stores.
2. As always, first we need boiling water.
3. Cut the meat into small pieces.
4. Chop the onion.
5. Cut carrots and potatoes into cubes.
6. Finely chop the garlic.
7. Sweet peppers can be cut directly with the grains.
8. Pour vegetable oil into a saucepan or cauldron and fry the meat until cooked.
9. Add onion to the fried meat, mix and lightly fry.
10. Place potatoes, carrots, peppers, garlic in a pan and fry everything, stirring constantly.
11. Then pour boiling water so that the water covers the vegetables.
12. Salt, pepper and cook over low heat until fully cooked.
13. Boil the noodles in large quantities salted water (of course, we immediately take boiling water) and drain in a colander. By the way, we don’t break the noodles, but cook them whole.
14. Place a portion of noodles into deep plates and add gravy, adding broth as desired.
15. Sprinkle finely chopped herbs on top.
Those who have already tried it know that lagman is very tasty, and now you know how to cook lagman!
Lagman
Ingredients:
Lagman noodles
Beef
Carrot
Green radish
bell pepper
Tomatoes
Potato
Vegetable oil
Method for preparing lagman:
1. Cut the meat into medium cubes.
2. Cut peppers and carrots into strips, radishes and onions into cubes.
3. Heat vegetable oil in a cauldron. Add meat. Cook until the meat changes color.
5. Salt and add spices. To cover with a lid.
6. While the meat and vegetables are stewing, cut the tomatoes and potatoes into cubes. Chop the garlic.
7. After 10 minutes. add garlic, tomatoes. Potato.
8. Stir, add boiling water (the amount depends on how you will serve - in the form of noodles with gravy, or in the form of a thick soup).
9. Cover with a lid and cook until the potatoes are done. Switch off. Let it brew.
10. Place the noodles in a plate, pour in the gravy and sprinkle with cilantro and dill.
The best gratitude is adding an entry to the quote book :)

Lagman- an incredibly popular dish of foreign cuisine, which we borrowed from Central Asia. Outwardly, it resembles a soup or gravy with noodles, which necessarily includes meat and vegetables. To provide a richer taste, spicy spices and herbs are added to the dish.

You will learn how to prepare noodles for lagman from the article below. The most commonly used meat is lamb or veal, and among vegetables, preference is given to carrots, bell pepper, onions and eggplants. And noodles for lagman are prepared independently at home, or purchased ready-made option pasta.

Delicious DIY lagman noodles

Many Asian girls learn to make thin strips of dough from childhood and later become real masters of their craft. They have no equal in preparing dough for lagman, but you have the opportunity to try making noodles using several simple and quick recipes.

Required ingredients:

Premium wheat flour - 300-800 gr. (depending on how much the dough for hand-made lagman itself requires);
Chicken eggs- 2 pcs.;
Purified drinking water- 120-200 ml;
Vegetable oil - 100-150 ml;
Salt - 2.5 g, or 0.5 teaspoon;
Soda - 1.5 grams, or 0.2 teaspoons.

Step-by-step instructions on how to prepare noodles for lagman

In this recipe for lagman noodles at home, we will use the standard, classic method of preparing lagman dough; it can be divided into several stages.

First, you need to knead the dough, from which you will get lagman noodles, prepared with your own hands.
Break the eggs into a medium-sized container and add salt to them.
After which you should take a whisk and mix the products thoroughly.
Add half a glass warm water and again shake the mixture as efficiently as possible.
According to the lagman noodles recipe, take a separate bowl and sift the flour through a sieve.
Knead the lagman dough first with a spoon, and later, when it thickens, with your hands.
Add flour periodically to prevent it from sticking to your hands and countertop.
After completing the procedure, we form the hand-made lagman dough into a circle and cover it with a basin, a towel, or simply wrap it in a plastic bag so that it does not succumb to external negative factors.
Leave the dough for lagman noodles for 1-1.5 hours at room temperature.

In the meantime, it’s worthwhile to work on the solution with which we will process the dough for lagman, consisting of salt and soda. Some sources claim that it is baking soda that makes the dough more elastic and elastic.

Take a small container and pour half a glass of water into it.
Add baking soda and salt.
Then mix the ingredients vigorously until completely dissolved.

After a certain time, the dough for lagman according to the recipe is processed with a solution.

We wet our hands in it and begin to squeeze and wipe the lagman noodles prepared according to the recipe.

At the same time, it is worth pulling out oblong strands, according to the recipe for the lagman test. Knead them with your hands thoroughly moistened in a salt-soda solution.
We repeat this procedure several more times until you feel how homemade lagman noodles turn into a more viscous and elastic mass.

Classic recipe for making lagman noodles

We take a large spread or flat container and generously grease it with vegetable oil.
We also moisten our hands with oil, after which we take the dough and begin to pull it, turning the cut pieces into the shape of a sausage. Their thickness should be about 1-1.5 cm.
These strips of pulled noodles must be folded in a spiral shape.
Once you've finished forming the flour sausages, use cling film or plastic bags to cover the noodles on the lagman and protect them from drying out.
Leave the mixture for about half an hour at a temperature of 20-22 degrees.

Initially, preparing noodles for lagman at home takes a lot of time, but the effect is worth it.

The DIY lagman noodle recipe has almost come to an end. Now place the stiff dough on a cutting board and roll it evenly over the surface with a rolling pin. After this, cut into small oblong strips.

So, now that the sausages have stood quietly for a while and become more pliable, we begin to pull out homemade noodles for lagman according to the recipe. By learning the technique and practicing often, you can quickly increase your cooking skill. You no longer have to search for a long time on various sites for recipes on how to make dough for lagman.

We take one strip of dough in our hands and begin to slowly pull it out.
You need to pass it through your fingers, twisting it just a little in different directions: now to the left, now to the right.
After a few tries, you will learn how to pull the lagman correctly and quickly.
The result is thin and long strands no larger than 5 mm in size, which are optimal for cooking lagman noodles according to the recipe.
You can use a regular ballpoint pen as a guide. Your homemade lagman noodles should be approximately this diameter.
Next, we begin to wrap it around our hands, while lightly tapping the board and gently pulling it so as not to deform the strips.

Using the recipe for lagman noodles with your own hands, you will get an Asian dish rich in taste and vitamins.

Advice for beginners: ready-made dough sausages should be folded separately from each other so that they do not start sticking together before starting to prepare the lagman noodles. So get ready to take advantage of the large space in the kitchen.

How to prepare and boil noodles for lagman at home

Having finished pulling out the flagella, we proceed to the last process - cooking flour preparations. To do this, you will need a large deep container, which should be filled with water and put on fire. Add a little salt and wait until the liquid boils.

How to cook noodles for lagman

Add the pasta, be sure to separate it. This will help prevent sticking.
It is worth considering the factor that you should add sausages as quickly as possible.
Don't forget to stir constantly.
It is necessary to be guided by the fact that as soon as the made noodles for lagman begin to float to the surface, they must be immediately removed using special device- skimmers. Then put in a colander and rinse with cold water.
The recipe for making lagman noodles ends with the finished flour sausages being placed in a pan, poured with oil and mixed.
Cooled noodles can be reheated in the same broth in which they were cooked.

How to make lagman noodles at home in Uyghur style

The Uyghurs are a people who live in the eastern part of Turkestan. There is an excellent tradition in the cuisine of this people, which makes it easy to replace products depending on the time of year. Therefore, such a dish can be prepared from the products that you have in the refrigerator.

Ingredients you will need:

medium onion - 1 pc.;
carrots – 1 pc.;
small eggplant - 1 pc.;
tomato - 1 pc.;
bell pepper - 1 pc.;
potatoes - 1-2 pcs.;
meat (we take veal) - 300-400 gr.;
vegetable oil - 100-150 ml;
table salt - 10 g;
spices and herbs to your taste.

You already know how to make homemade noodles for lagman, but it’s worth noting that you can take regular spaghetti or special noodles, which can be found in supermarkets in your city.

Depending on how many guests you have, follow different food standards, following the recipe for how to make noodles for lagman.

The meat is cut into cubes.
It is also worth chopping the vegetables so that all the ingredients are approximately the same shape.
Take a cast iron cauldron, add oil and throw the beef into it.
Then add onions and spices.
We wait until it acquires a slightly golden color.
Next comes chopped potatoes and eggplant.
Stir the mixture constantly.
Be careful: you want the vegetables to retain their original shape and have a neat appearance.
The last ones to add are sweet pepper and tomato, after which a little water is poured in.
Do not overdo it with the liquid - you should get straight gravy and under no circumstances soup.
Reduce the heat on the stove slightly and leave the food to simmer for a while.
After cooking, add garlic and herbs: parsley, dill, cilantro, etc.

When all the ingredients are cooked, some noodles are placed on a plate and the gravy is poured on top. A similar dish is eaten hot with herbs and a slice of black bread or flatbread.

A simple recipe for lagman noodles in Uzbek

For cooking you will need the following products:

beef meat - 300-400 gr.;
cabbage - 200 gr.;
tomato - 1 pc.;
onion - 1 pc.;
celery - 1-2 stalks;
carrots - 1 pc.;
sweet and hot peppers - 1 pc.;
radish - 1 pc.;
tomato paste or adjika, spices and herbs;
vegetable oil - 50 ml.

Anyone can cook lagman noodles as written in the recipe, regardless of whether they have extensive experience in cooking or not. In addition, for this dish we use the simplest and most affordable products, which are also incredibly healthy.

Both adults and children can eat it. For younger members of your family, simply reduce the amount of spicy ingredients or eliminate them from the list completely.

The technology for preparing lagman dough remains the same. You will need flour, water and eggs.
Cut the meat into thin slices or medium-sized cubes.
Repeat the same technique with carrots; it is best to cut the onion into half rings.
Chop the remaining vegetables.
Shred the cabbage.
Place the meat on a hot frying pan and fry on all sides.
Add onions and carrots, then mix thoroughly for 3-5 minutes.
Next come tomatoes and peppers.
Cook over medium heat for 3 minutes, sprinkle with spicy spices and finely chopped garlic.
Pour in the tomato paste.
Constantly stir the food so that it does not burn and cooks evenly.
Lastly, add radish, cabbage and celery.
Pour in a few glasses of water and simmer on low power for about 20 minutes.
Make sure that the vegetables do not become deformed.
Cook the noodles on the lagman for about 5 minutes.

It is worth remembering that the recipe for lagman noodle dough always remains the same. It will consist exclusively of eggs, flour and water. These products are completely irreplaceable and if you remove one, you will not be able to get a finished dish.

Light and dietary lagman with chicken in a slow cooker

To prepare the dough:

flour - 350-500 gr.;
water - 100-200 ml;
eggs - 2 pcs.;
salt - half a teaspoon;
soda - a pinch;
vegetable oil - 100 gr.

For the sauce:

fillet - 500-600 gr.;
carrots - 1 pc.;
sweet pepper - 1 pc.;
potatoes - 1-2 pcs.;
radish - 50-100 gr.;
onion - 1 pc.;
tomato paste - 1-2 tbsp. spoons;
spices and herbs.

How would you like to try making noodles with your kids? Little pranksters will be incredibly interested in taking part in such an action, and you will get a real assistant and teach your child how to make lagman dough. Perhaps years later your children will be able to please you with a similar dish.

How to prepare dough for lagman

Mix all ingredients together and knead into a fresh mass.
Form long ropes and carefully pull them out, lubricating them in oil.
Leave the strips alone for 15-20 minutes.

Making the sauce:

Finely chop the onion and garlic;
grate carrots;
cut all remaining products into cubes;
fry vegetables in a slow cooker using the “fry” mode;
we post it chicken fillet and prepare it before it appears white;
add pepper and potatoes, cook for 5-7 minutes;
pour the tomato paste and make the sauce;
don’t forget about spices - sprinkle them on top;
fill the food with water so that it is on top of the meat and vegetables;
We put the household appliance in the “quenching” mode and wait about an hour.

Serve the dish hot. Place the noodles on lagman, prepared with your own hands according to the recipe, on a plate and pour chicken and vegetable sauce on top. The main thing is to follow the advice regarding how long to cook noodles for lagman. A wonderful hearty lunch or dinner is ready.

Use lagman noodles and recipes with them based on pork, lamb, veal and chicken. It all depends on your preferences, don’t get hung up on one cooking method and experiment with ingredients.

Keep practicing pulling out flour sausages and you will soon become a real professional. In addition, such a skill will always be useful in preparing other types of flour products different varieties and types.

Despite the unusual name, lagman is actually just noodle soup. Let's look at how to cook lagman and what variations there are of this dish.

Prepare lagman correctly traditional recipe It’s not difficult, the most important thing is to follow the recipe.

Required Products:

several potatoes;
two onions;
A little tomato paste;
a couple of cloves of garlic;
about 400 grams of chicken;
two tomatoes and two peppers;
a pack of spaghetti;
spices to taste.

Cooking process:

First, let's boil the pasta.
Now we move on to frying the ingredients. In a frying pan, mix chopped onions and grated carrots with meat and tomato paste and fry for a while.
There, in the frying pan, add chopped peppers and chopped garlic, a little later tomatoes and continue cooking.
While the frying process is in progress, peel the potatoes, put them in a frying pan with the meat and vegetables and fill them with two glasses of water. If the frying pan is not deep, you can use a saucepan.
After all the products have been combined, they must be simmered for at least 20 minutes, covered with a lid and set to low temperature heating