Prepare lagman quickly and tasty with potatoes. Lagman at home. Products for sauce

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 peppers, onions and eggplants. And the noodles for lagman are prepared independently at home, or you can purchase a ready-made version of 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:

1. Premium wheat flour - 300-800 gr. (depending on how much the dough for hand-made lagman itself requires);
2. Chicken eggs - 2 pcs.;
3. Purified drinking water - 120-200 ml;
4. Vegetable oil - 100-150 ml;
5. Salt - 2.5 g, or 0.5 teaspoon;
6. 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.

1. First, you need to knead the dough, from which you will get lagman noodles, prepared with your own hands.
2. Break the eggs into a medium-sized container and add salt to them.
3. After which you should take a whisk and mix the products thoroughly.
4. Add half a glass of warm water and shake the mixture as efficiently as possible again.
5. According to the lagman noodles recipe, take a separate bowl and sift the flour through a sieve.
6. Knead the lagman dough first with a spoon, and later, when it thickens, with your hands.
7. Add flour periodically to prevent it from sticking to your hands and countertop.
8. 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.
9. 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.

1. Take a small container and pour half a glass of water into it.
2. Add baking soda and salt.
3. 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

1. We take a large spread or flat container and generously grease it with vegetable oil.
2. 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.
3. These strips of pulled noodles must be folded in a spiral shape.
4. 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.
5. 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.

1. We take one strip of dough in our hands and begin to slowly pull it out.
2. You need to pass it through your fingers, twisting it just a little in different directions: now to the left, now to the right.
3. After a few tries, you will learn how to pull the lagman correctly and quickly.
4. 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.
5. You can use a regular ballpoint pen as a guide. Your homemade lagman noodles should be approximately this diameter.
6. 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

1. Add the pasta, be sure to separate it. This will help prevent sticking.
2. It is worth considering the factor that you should add sausages as quickly as possible.
3. Don't forget to stir constantly.
4. 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 taken out using a special device - a slotted spoon. Then put in a colander and rinse with cold water.
5. The recipe for making lagman noodles ends with the finished flour sausages being placed in a pan, poured with oil and mixed.
6. 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.

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

1. The technology for preparing lagman dough remains the same. You will need flour, water and eggs.
2. Cut the meat into thin slices or medium-sized cubes.
3. Repeat the same technique with carrots; it is best to cut the onion into half rings.
4. Chop the remaining vegetables.
5. Shred the cabbage.
6. Place the meat on a hot frying pan and fry on all sides.
7. Add onions and carrots, then mix thoroughly for 3-5 minutes.
8. Next come tomatoes and peppers.
9. Cook over medium heat for 3 minutes, sprinkle with spicy spices and finely chopped garlic.
10. Pour in the tomato paste.
11. Constantly stir the food so that it does not burn and cooks evenly.
12. Lastly, add radish, cabbage and celery.
13. Pour in a few glasses of water and simmer on low power for about 20 minutes.
14. Make sure that the vegetables do not become deformed.
15. 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

1. Mix all ingredients together and knead into a fresh mass.
2. Form long ropes and carefully pull them out, lubricating them in oil.
3. 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;
• lay out the chicken fillet and cook it until it turns 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 products from flour of different varieties and types.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Central Asian lagman is a thick soup with meat, vegetables and noodles, which is something between the first and second courses. It is cooked from lamb, pork, beef, veal, chicken and even horse meat. Different nationalities have their own recipe for lagman, and therefore the soup has several names - guiru, boso, suyru and others.

Time: 2 hours.

• Number of servings: 10 persons.

The main feature of the soup is the homemade noodles.

If you don’t have the desire or time to tinker with it, you can use regular spaghetti or other pasta of suitable length. It is better to cook lagman in a cauldron.

Ingredients:

meat – ½ kg;

• egg noodles – 0.2 kg;
• potatoes – 6 pcs.;
• carrots – 4 pcs.;
• pepper (sweet), bay leaf – 2 pcs.;
• tomatoes – 10 pcs.;
• seasonings (cumin, khmeli-suneli), salt - 1 tsp each;
• chili – 0.5 tsp;
• water – 1.5 l.

Cooking method:

Wash the meat, cut into small pieces.

1. Heat the oil in a cauldron or thick-walled deep frying pan and place the meat on it. Add salt and mix. Cover with a lid and fry for a quarter of an hour.
2. Finely chop the peeled, washed onion and place in a cauldron. Fry until all the liquid has evaporated without a lid. Then cover again and simmer for 10 minutes.
3. Add carrots cut into small cubes and potatoes cut into large cubes. Simmer for 20 minutes, covered, over medium heat.
4. Add peppers and tomatoes, chopped in the same way as potatoes, and pour in water. Bring to a boil.
5. Add spices and cook covered for half an hour. While it is cooking, prepare the garlic - peel and pass through a press. When the soup is completely cooked, add chopped garlic cloves.
6. Separately, boil the noodles until tender. Place the pasta on the plate first and pour the vegetable gravy on top. Sprinkle with finely chopped fresh herbs.

Time: 2 hours.

• Number of servings: 9 persons.
• Difficulty: Easy for beginners.

The recipe for making lagman in Uzbek style (it is similar to the same soup of Tatar cuisine) involves the addition of lamb. It is better to choose fresh meat from a young animal - light red in color with a delicate structure.

Ingredients:

lamb – 0.4 kg;

• onions, carrots, tomatoes, potatoes - 2 pcs.;
• pepper (Bulgarian) – 3 pcs.;
• garlic (small head) – 1 pc.;
• pasta (spaghetti) – 0.3 g;
• water – 2 l;
• oil (sunflower), spices;
• paprika, coriander, ginger (dried), cilantro, parsley, onion (green) - to taste.

Cooking method:

Wash and cut the lamb into small pieces. Fry in a cauldron in hot oil.

1. Add the onion cut into half rings. Once soft, add the diced tomatoes (remove the skins first). Fry a little.
2. Add chopped garlic, cumin, red pepper. Pour in water to cover the ingredients. Increase the heat to high and simmer until the liquid evaporates. If the lamb is not cooked within this time, add more water and continue cooking.
3. Add grated carrots and fry for 5 minutes.
4. Add remaining vegetables, spices, seasonings. Pour liquid over them again and simmer for another 25 minutes.
5. Prepare the pasta - boil until done. Place in a deep plate, place meat and vegetables on top, pour in gravy. Before serving, sprinkle the soup with chopped green onions and herbs.

Time: 2 hours.

• Number of servings: 7 persons.
• Difficulty: medium.

Beef lagman is a national dish of many Central Asian countries, which is not served without noodles. You can easily prepare it yourself using one of the simplest recipes and methods.

Ingredients:

beef – 0.4 kg;

• tomatoes – 3 pcs.;
• pepper (sweet), onion, potato, egg - 1 pc.;
• carrots – 2 pcs.;
• radish – ½ piece;
• meat broth – 0.2 l;
• oil (lean) – 0.1 l;
• spices, seasonings, fresh herbs - to taste;
• flour – 0.2 kg;
• water – 75 ml.

Cooking method:

Combine flour with egg, water, salt. Knead the dough. Roll out into a thin layer, cut into small strips. Prepare by boiling until tender in boiling water.

1. Cut the beef into medium-sized pieces and fry in hot oil for 5 minutes.
2. Chop the onion into half rings, pepper and carrot into thin strips. Stir in beef and simmer for 3 minutes.
3. Add radish cut into small cubes, potatoes and tomatoes into cubes.
4. After 10 minutes, add spices, seasonings, and broth. Cook for about an hour.
5. Before serving, add finely chopped greens. Place noodles in a deep plate and top with meat and vegetable gravy.

Chicken

Time: 1 hour.

• Number of servings: 10 persons.
• Difficulty: Easy for beginners.

Chicken lagman turns out to be just as tasty as other versions of the dish, but less caloric. For it you need to use only poultry fillet.

Ingredients:

chicken fillet – 0.6 kg;

• tomatoes – 4 pcs.;
• pepper (Bulgarian) – 2 pcs.;
• onions, carrots - 1 pc.;
• potatoes – 3 pcs.;
• tomato paste – 1 tbsp. l.;
• spaghetti – 0.2 kg;
• water – 2 l;
• spices, seasonings.

Cooking method:

Cut the chicken into small pieces and fry in a deep frying pan with hot oil.

1. When the fillet turns white, add finely chopped vegetables.
2. After 5 minutes, add spices, seasonings, add pasta, pour in water. Stir.
3. While the gravy is simmering, prepare the pasta. Place them in deep plates and pour meat gravy on top.

In a slow cooker

Of all the recipes, it is the Uzbek lagman that is the most satisfying, juicy and nutritious. The combination of fresh vegetables and juicy meat gives a delicious taste and incredible spicy aroma.

Main ingredients:

• two carrots;
• vegetable oil – 20 ml;
• black peppercorns;
• one bell pepper;
• ground black pepper;
• noodles – 0.3 kg;
• four onions;
• tomatoes – 3 pcs.;
• salt to taste;
• lamb – 1 kg;
• a handful of fresh herbs;
• six garlic cloves.

Cooking step by step:

1. Chop the washed lamb meat into small pieces, sprinkle salt and ground pepper on top.
2. Process the meat cubes in heated oil in a frying pan.
3. As soon as a golden brown crust appears on them, add the chopped onions.
4. Clean the carrot roots from dirt and peel, and cut into thin slices.
5. Chop the bell pepper into cubes and chop the tomatoes.
6. Place the chopped vegetables (except tomatoes) into the frying pan.
7. Add more salt, pour in boiling water and simmer the dish over low heat.
8. When the meat becomes soft, add tomato pieces and continue cooking.
9. Cut each clove of garlic lengthwise into two parts. Pour them into the pan along with the peppercorns.
10. At the same time, cook the noodles in water until softened. Don't forget to salt it.
11. We rinse them in a colander, place them on plates, and fill them with the amazingly smelling contents of the frying pan. Bon appetit!

Classic recipe with beef

Grocery list:

• three sweet peppers;
• beef – 0.35 kg;
• four tomatoes;
• a pack of special noodles;
• six garlic cloves;
• four potato tubers;
• a piece of butter - 90 g;
• two onions;
• salt to taste;
• four carrots;
• vegetable oil for frying;
• three pinches of pepper;
• meat broth – 1 l;
• dill seeds.

Cooking classic Uzbek beef lagman:

1. Cook noodles in a saucepan with water, add salt. We process the finished pasta in a colander, add butter and leave the noodles to soak.
2. Chop the washed beef fillet into small squares.
3. Chop the peeled onions with a knife and grate the carrot roots.
4. Remove seeds and membranes from the pepper and chop finely.
5. Alternately add onions, bell peppers and a lot of carrots into a heated frying pan with oil.
6. Grind the peeled garlic cloves into crumbs. Simmer the golden onions and other vegetables until soft.
7. Remove the thin skin from the tomatoes and finely chop the pulp.
8. Add meat pieces, tomatoes and garlic for frying. Pour this splendor with rich meat broth, add ground pepper, dill seeds and salt.
9. Cook with the lid closed and wait until it boils.
10. Remove the skins from the potatoes, chop them into squares, and add them to the rest of the ingredients. We simmer the dish for half an hour.
11. Wash the green parsley or dill under the tap and chop finely.
12. Place noodles in oil on the bottom of a deep bowl, and on top – delicious pieces of meat in vegetable sauce. Sprinkle everything with herbs.

Lagman in Uzbek style with chicken

• tomato sauce – 30 ml;
• chicken fillet – 1/2 kg;
• salt to taste;
• two onions;
• noodles – 150 gr;
• two tomatoes;
• olive oil – 35 g;
• one carrot;
• crushed black pepper to taste;
• one sweet pepper.

Step-by-step preparation:

1. Cut the chicken into portions.
2. Remove husks and skins from all vegetables. Finely chop the onions.
3. Chop the carrots into halves.
4. Cut the bell pepper into small slices. We turn the tomatoes into small cubes.
5. Saute the meat pieces in oil until a light golden crust forms on both sides. Sprinkle some salt.
6. Separately fry onions, peppers and carrots. After 3 minutes we combine them into one whole.
7. Add tomatoes to the vegetables and begin to simmer the dish for 5 minutes.
8. Add tomato sauce and pour 100 ml of boiled water. Cook for another 2 minutes, add salt.
9. Place the fried chicken in a pan and add a lot of vegetables. You can add a little water, add more salt to taste, ground pepper and any spices.
10. Boil the contents of the pan for 10 minutes.
11. At the same time, in another pan, cook the noodles in salted water. When it is cooked, use a slotted spoon to transfer it to a large bowl.
12. Fill everything with aromatic vegetable gravy and lay out pieces of meat. Sprinkle with fresh herbs for color.

With pork

Ingredients for lagman:

• half a green radish;
• pork – 0.5 kg;
• salt to taste;
• vermicelli – 0.2 kg;
• two potatoes;
• mixture of green onions and parsley - 1 handful;
• two tomatoes;
• one onion;
• sunflower oil for frying;
• one sweet pepper;
• a pinch of cumin;
• two carrots.

Algorithm of actions:

1. Heat the sunflower oil in a cauldron, add a pinch of salt and lay out small pieces of pork meat. Fry them for 25 minutes.
2. During this time, we will clean and prepare all the vegetables. Chop the onion into half rings.
3. As soon as the cooking time for the pork is over, add onions to it.
4. Chop the carrots into small cubes and add them to the meat after the onions.
5. Cut the processed peppers into small squares and place them in a cauldron.
6. Cut the green radish into small pieces and add it after the pepper.
7. Place the tomatoes in boiling water for a few seconds and remove their thin skins. Grind the pulp and add to the rest of the vegetables.
8. Fill the contents of the cauldron with boiled water and add ground cumin. Cook the dish for 40 minutes.
9. At the end, add the potato slices and cook for another 12 minutes.
10. We rinse a handful of greens under the tap and chop them with a knife.
11. Cook vermicelli in salted boiling water for 10 minutes, rinse with cold water.
12. Return the pasta to the empty pan and fill it with the meat delicacy, sprinkle in the herbs. Bon appetit!

Preparing noodles for lagman

Meat and vegetables are the most delicious component of lagman, but noodles are its basis. If you overcook it or undercook it, the dish will turn out completely different from what you wanted.

Homemade egg noodles are appetizing and aromatic. But it needs to be done in advance, best of all, the day before preparing the lagman.

You can buy store-bought noodles. To save time, we simultaneously fry the meat and vegetables and prepare the noodles.

1. While the roast is stewing in a frying pan, bring the water in the pan to a boil and add salt to taste.
2. Pour the vermicelli into the bubbling liquid and cook for about 10 minutes until it is not completely softened.
3. After cooking, be sure to rinse the noodles with fresh water.

Lagman- a dish of Central Asian oriental cuisine. Popular in Uzbekistan, Kyrgyzstan, China, Kazakhstan, etc. Lagman can be classified as both first and second courses, depending on the thickness of the sauce. Below is the recipe for preparing this delicious dish “Laghman in Uzbek style”, but in a simple homemade version.

For lagman, special noodles are prepared which the craftsmen pull into long strips. In order not to bother, we have simplified the recipe for making noodles for lagman. At home, just roll out the dough, grease it with oil, wrap it in a tube and cut it into strips, unwind it and you will have some pretty long noodles.

If you don’t have fat tail fat, it doesn’t matter, replace it with sunflower oil, the lagman will not have the specific taste of lamb fat, but it will be no less tasty. Also, if you don’t have radishes and/or Chinese cabbage, feel free to cook without them. You can also add eggplants, zucchini, and beans to the lagman - it doesn’t matter what vegetables you have on hand.

Lagman sauce ingredients:

• Fat tail fat - a small piece (if not, use vegetable oil)
• Beef or lamb - 0.5 kg
• Sunflower oil - 2 tbsp.
• Onion - 1 pc.
• Potatoes - 2 pcs.
• Radish (daikon) - 0.5 pcs.
• Bell pepper - 1 pc.
• Carrots - 1 pc.
• Chinese cabbage stems from one head
• Tomato - 2 pcs.
• Cumin (jeera) – 1-2 pinches
• Salt, dried chili pepper, ground black pepper - to taste
• Cilantro

Ingredients for lagman noodle test:

• Chicken egg - 1 pc.
• Salt - 1 pinch
• Water - 0.5 cups
• Flour - “by eye”

Preparation:

1. Let's prepare the noodle dough: break an egg into a container, add water, stir with a whisk or fork. Add flour and knead the dough. Wrap in cling film and leave for 30 minutes.
2. Peel the vegetables and cut into thin strips.
3. In a cauldron, melt the fat tail fat, cut into cubes. Remove the cracklings with a slotted spoon. Place the diced beef in a cauldron. Fry.
4. Add onion half rings, chopped garlic and cumin to the meat. Mix. Add black pepper and dried chili.
5. Add vegetables cut into strips: potatoes, bell peppers, carrots, radishes. Fry and add water. Simmer under the lid.
6. Place water in a saucepan on the fire for the noodles. Roll out the dough, sprinkle the surface with flour, using a rolling pin. Grease the rolled out dough with sunflower oil. We wrap it in a tube and cut the dough into strips, thereby forming long strips of noodles. Unwind the noodle strips and place them in boiling salted water. Cook until done. Place in a colander and rinse under cold water. Place in a container and pour in sunflower oil to prevent the noodles from sticking together.
7. Add Chinese cabbage into strips and diced tomatoes into the cauldron. Let's add some salt. Simmer for another 40 minutes.
8. Place the heated noodles in a deep plate or bowl and pour in the meat and vegetables from the cauldron. Sprinkle with chopped cilantro.

Bon appetit!

Short description

Recipe name

Lagman

5

Good afternoon, dear friends, as you understand, today we will try to cook lagman at home. Lagman is noodles cooked with meat and vegetables according to a special recipe.

Basically, it is often prepared in Eastern countries. But our country is so huge that in our country it can easily be found in almost any public catering establishment as the dish is very tasty and satisfying.

It is difficult to prepare the correct lagman and we will, of course, talk about it a little later, but for now let’s start cooking with a simple recipe. I will try to explain everything in simple terms so that everyone can understand how to prepare lagman at home using a simple recipe.

Let me say right away that there are recipes that are even simpler, they will be a little lower. This recipe is not so simple, but it is as close to the real thing as possible.

Ingredients.

• 400 grams of lamb.
• Noodles 300 grams.
• 2-3 onions.
• 1-2 carrots.
• 1 fresh cucumber.
• 2 medium bell peppers.
• 4-5 medium tomatoes.
• 200 grams of bean pods.
• 3-4 cloves of garlic.
• 1 bunch of parsley and basil.
• Zira, coriander, sweet paprika.
• 1 hot pepper. Optional.
• Salt.
• Vegetable oil.

Cooking process.

Before starting to prepare our lagman, I usually first prepare almost the entire range of ingredients, and then start cooking. It seems to me that this method is much simpler than the classical one.

1. Cut the meat into thin pieces across the grain.

3. Onion into half rings. First into two parts and then half into thin rings. To simplify the process when cleaning, I will leave the tails on the halves so that it would be convenient to hold the onion half when slicing.

4. After the onions, I chop the carrots. Yes, for this dish it is better to chop everything. And try to cut the vegetables into approximately equal pieces. Identical pieces will cook evenly and the overall picture of the dish will be more beautiful.

5. Remove the middle of the bell pepper. Cut into 3-4 parts and also further on the floor of the ring.

6. Cucumber will add juiciness, taste and smell to the dish. I'll cut it into strips.

7. Peel the tomatoes. And cut into cubes. To make it easier to remove the peel. I make a cross-shaped cut. Then I pour boiling water over the tomatoes for 1-2 minutes, and then transfer them to ice water. The temperature difference makes it easier to peel the tomato.

8. I also cut the garlic. I don’t use a press because after pressing there is no juice left in the garlic.

9. Wash the bean pods well, dry and cut into pieces like this.

10. Wash the greens, dry and chop finely. It is also better to remove rough stalks first.

11. All ingredients are ready and you can start preparing the dish. We choose either a cauldron or a saucepan with thick walls and a double bottom. This will allow you to achieve good and uniform heating.

12. First of all, of course, we will fry the onions in hot vegetable oil.

13. Add the meat to the onion and fry it for literally 3-4 minutes. Since the meat is finely chopped, it will cook very quickly.

14. After 4 minutes, pour in half a glass of water and simmer until all the water has boiled away.

15. Now we will add chopped vegetables one by one. And fry each ingredient for 2-3 minutes. The carrot will go first. Add it, mix and simmer.

16. Then bell pepper.

17. I place cucumbers behind the pepper.

18. After the cucumber, it’s the turn of the beans. We also lay out the prepared spices along with the beans. Salt, black pepper, sweet paprika and if you use hot pepper, add it at this stage as well. Mix everything well.

19. After 2-3 minutes, add tomatoes and chopped garlic. I mix everything well again and continue cooking the lagman over medium heat.

20. Well, almost all the ingredients have been added, now pour 500-700 ml of water into the cauldron. add half of the chopped greens. And mix. Cook for 5-10 minutes. Cover with a lid and set aside. At this stage we have a fully prepared sauce for lagman. All that remains is to cook the noodles.

21. I pour plain water into the pan, bring it to a boil, and put the noodles into the boiling water and cook them until fully cooked.

The finished noodles are laid out on a large festive dish, and meat sauce is laid out on top and decorated with the remaining chopped herbs.

Lagman is completely ready. Bon appetit.

Pork lagman video

Bon appetit.

How to cook lagman over a fire with beef

This cooking recipe will be useful for those who often or not go hiking. This lagman can be prepared on a simple day by going out into the yard or at the dacha. I cook for guests instead of barbecue. The hassle is a little bigger than chess kebab, but the effect is much greater.

Ingredients.

• 1.5-2 kg beef tenderloin.
• 2 carrots.
• 2 onions.
• 2-3 red bell peppers.
• 2 tablespoons of tomato paste.
• Zira, coriander, basil.
• 5-6 cloves of garlic.
• A bunch of parsley.
• Vegetable oil.
• Salt and ground pepper to taste.

Cooking process.

Since the dish will be prepared over an open fire, I would like to immediately warn you about safety precautions. And also take care of what you will use to stir the dish, since an ordinary kitchen slotted spoon will not work. You will burn your hands, so that's something to think about as well.

Since everything will cook very quickly over an open fire, it is better to cut the food in advance. Chop the onions, carrots, bell peppers, garlic, and herbs.

1. And so let's start cooking lagman over the fire. Pour vegetable oil into the pot and when the oil becomes hot, carefully place the meat into the pot.

Don’t forget to stir it so that the pieces of meat don’t burn.

2. As soon as the meat begins to acquire a characteristic blush, you can begin to throw in the vegetables.

3. Onions come first.

4. Then carrots.

5. After 3-4 minutes of frying the vegetables, add the tomato paste, a little water and the prepared spices. Mix well and continue cooking.

6. After 3-5 minutes, add bell pepper and garlic. Mix again and fry for 3-4 minutes.

7. Add 500 ml. Add some salt to the water and add allspice. And cover with a lid. Next, the dish should simmer for 1-1.5 at a low boil under a closed lid. Therefore, under the pot you need to make a small fire, or even better, let the dish simmer on the coals.

8. While the sauce is being prepared, you need to cook the noodles, without which the lagman will not be lagman. Divide the finished noodles into portions and spread the meat sauce on top.

Bon appetit.

Chicken lagman

As a rule, this dish should be prepared from lamb. But not everyone loves it and not everyone has the opportunity to get lamb.

There is a way out, try making lagman from chicken meat. It is always available and inexpensive, and the taste is almost worse.

Ingredients.

• 800 grams of chicken meat.
• 250-300 noodles.
• 1 onion.
• 1 carrot.
• 3-4 cloves of garlic.
• 1 bell pepper.
• 2-3 tomatoes or a tablespoon of tomato paste.
• 1 teaspoon dry adjika.
• Sweet dry paprika.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process.

The recipe for making chicken lagman is described very simply. So if something is not clear, look at the recipes above, everything is described step by step and in great detail.

1. And so cut the meat into pieces and fry with onions and carrots.

2. Add water and simmer until all the water is gone.

4. Fry vegetables with meat for 3-4 minutes.

5. Add spices, tomato paste, adjika, water, cover with a lid and simmer for 25-30 minutes on low heat.

6. Cook the noodles until done. Drain the water and season with butter.

7. Place the noodles on a beautiful deep dish and spread the sauce on top.

8. Before serving, garnish with chopped herbs.

Bon appetit.

How to cook lagman in a slow cooker

Bon appetit.

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