Good afternoon friends! Today our topic is devoted to Eastern cuisine, we will cook - lagman at home. This is a popular, national Central Asian dish. Meat lagman is being prepared, variety of vegetables, spices, condiments and noodles.
Lagman in Russia can be called meat gravy. In the East, noodles for lagman are necessarily prepared in a special way by hand or with the help of a special noodle cutter at home. Today we will definitely try to cook such noodles ourselves, it will be an interesting and exciting process.
There are a lot of recipes for making lagman. It could be noodles with gravy and lots of vegetables. You can cook soup with a large amount of broth. The East is very fond of spicy, burning food. As a seasoning, a mixture of bitter, red, ground pepper with garlic is added, and all this is poured with boiling vegetable oil and insisted. Add herbs and spices.
Of the vegetables that I list, you can always find the option that suits you. These are common green beans, onions, fragrant onions (it is also called zhusai, it has an onion-garlic taste), green radish, carrots, sweet and green onions. hot peppers, potatoes, eggplant, tomatoes. Haven't cooked it yet, but already delicious.
How to cook a classic lagman
Lagman is noodles cooked in a special way manually or using a special noodle cutter at home with thick sauce from meat and vegetables.
It is not difficult to prepare such a lagman. For its preparation, deep dishes with thick walls are needed. It can be a cauldron or any cast-iron utensils. The dish that is cooked in such dishes does not burn, evenly warms up and cooks quickly. I like to cook in a cauldron, the meat is perfectly fried in it and does not burn. Moisture can be quickly evaporated from vegetables.
Sauce Ingredients:
- meat (not fatty beef or lamb) - 500 gr
- garlic - 4-5 cloves
- carrots -3 pcs
- potatoes - 3 pcs
- green radish - 1 piece small
- bell pepper- 1 PC
- cabbage -250 grams
- tomatoes -3 pcs
- water or broth - 0.5 l
- bay leaf - 2 pcs
- A mixture of peppercorns - 6-7 peas
- seasonings (dry Asian) - to taste
- greens (parsley, dill, basil, etc.) - to taste
For noodles:
- Flour - 300 g.
- Egg - 1 pc.
- Water - 120 ml.
- Salt - 0.5 tsp
- Vegetable oil
Sauce preparation:
For frying vegetables and meat, we prepare a fragrant base of lamb tail fat.
We heat the cauldron, add a little vegetable oil and fat tail fat. We mix everything.
We melt the fat. When the fat has melted, take out the cracklings and mix. Our base is ready for frying.
First of all, cut the onion into half rings and fry it until golden brown.
Cut the meat into nice thin slices. It is better to cut the meat across the fibers, so it fries much faster.
Add the meat to the cauldron to the onion and fry without adding salt until golden brown on medium fire.
Cut the carrots into circles, cubes or sticks of the same size. Cut the way you like. I cut into cubes.
We put carrots to the meat and mix everything well so that it does not burn. Do not close the pot with a lid.
We cut the radish and potatoes into cubes and send them to the cauldron after the carrots and continue to simmer.
Now add pepper, cabbage, chopped garlic, pour zira 1 teaspoon, mix everything and cook the tomatoes. We need tomato juice for spiciness and pouring our vegetables with meat. This is the flavor combination we get.
We make cuts on the tomatoes, pour them with boiling water and leave for 3-4 minutes.
Then remove the skin, cut as you like.
Add tomatoes to the main mass, salt, pepper, add spices, like spicy, add more garlic and continue to simmer for another 15 minutes until cooked with the lid closed. If desired, you can add broth or water.
If your meat was fatty, add dry Asian seasonings. This will give your lagman more taste, sharpness and piquancy. At the end of cooking, add hot red pepper to taste and herbs. If you add the hot pepper earlier and it simmers longer, the dish will be spicier.
Our lagman sauce is ready.
We put the noodles in plates, pour vegetable sauce with meat, sprinkle with herbs on top.
How to cook noodles for lagman. Video
Lagman noodles deserve special attention. Be patient and prepare this wonderful recipe noodles to get an exquisite and tasty dish.
I have prepared a video review for you on how to cook lagman noodles with a detailed description of the recipe in pictures.
Bon Appetit!
Step-by-step recipe for lagman in Uzbek at home
Today we will cook Uzbek lagman, this is one of the most delicious and popular lagman. Lagman is noodles and vegetable sauce with meat. Uzbeks do not buy noodles in the store, they cook it only themselves. In Uzbekistan, a dish made from spaghetti bought in a store is not considered a lagman.
Ingredients:
- meat (not fatty beef or lamb) - 600 g.
- carrots - 2 pcs.
- vegetable oil- 200 ml.
- onion - 2 pcs.
- salt - 1.5 tsp
- black ground pepper- 1 tsp
- eggplant - 1 pc.
- potatoes - 4 pcs.
- tomatoes - 2 pcs.
- tomato paste - 2 tbsp
- bell pepper - 1.5 pcs.
- hot pepper - 1 pc.
- zira - 1.5 tsp
- garlic - 3-5 cloves
- dill, cilantro, parsley
For noodles:
- Flour - 800 g.
- Egg - 1 pc.
- Water - 1.5 cups
- Salt - 1 tsp
- Vegetable oil
Cooking:
Let's start the Uzbek lagman with the preparation of the dough.
1. Pour 1.5 cups of water into a deep container. We collect salt in a fist and pour it into the water. Add one egg white and mix. Gradually pour flour into a separate bowl, add water with an egg to the flour and immediately begin to knead this mixture with your hands. We knead the tight dough, knead it with fists and knead it on the table.2. Ready dough put it in a plastic bag and let it rest for about 1 hour.
3. While the dough is resting, prepare the vegetable sauce with meat.
4. We wash the meat pulp, let the water drain.
Cut the meat into small pieces across the grain. With this cutting, the meat cooks much faster.
5. We heat the cauldron on the stove. If there is no cauldron, you can use any deep thick-walled or cast-iron dishes.
6. Cut the vegetables for the sauce. When vegetables are cut in the same size and shape, then the dish looks more attractive. First of all, we will fry the onion, cut it into pieces. Two heads will suffice.
7. Cut the carrots in the same way into cubes.
8. Pour 100-150 ml of vegetable oil into a heated cauldron. Let the oil warm up well.
9. Put the onion in a cauldron with heated oil, let it fry a little and add the meat.
So that the spray does not fly in different directions, we first of all lay the bow in the cauldron.
10. Add salt and ground black pepper to the meat with onions. Let it cook, stirring occasionally. In a cauldron, neither vegetables nor meat burn due to the even distribution of heat.
11. Add carrots to the meat with onions and leave to fry again, constantly stirring this mass.
12. The next stage of slicing vegetables is eggplant. We cut off their tail and cut into cubes.
13. Add eggplant to the cauldron to the total mass, mix everything well and continue frying for another 5 minutes.
14. Cut the potatoes like all vegetables into small cubes and add to the cauldron.
Any dish looks attractive and tasty when the vegetables are cut in the same size and shape.
Such a variety of vegetables in the dish will give it brightness and satiety.
15. We mix all the vegetables eggplant, carrots, potatoes well and strive to cook the dish so that the pieces of vegetables retain their shape.
16. Cut the tomatoes into small cubes, after cutting out the stem
17. We send chopped tomatoes to the cauldron. They secrete juice and vegetables begin to stew at this stage. We mix all this beautiful mass and close the cauldron with a lid.
18. Pour vegetable oil into a preheated pan, 2 tablespoons of tomato paste for sautéing. We pass it for 2-3 minutes.
19. We spread the passivated tomato paste to the meat with vegetables and stir vigorously. Our sauce takes on a reddish color and colors the vegetables. When the tomato paste is added, add some water or broth and stir the vegetables so that they do not burn.
20. Pour vegetables with hot water or broth so that the water covers only vegetables and no more. To get a liquid second dish. Stir, close the lid and leave to simmer. When boiling, reduce the fire to a minimum.
21. Cut the colored bell pepper into strips and put in a cauldron.
My subscribers and admirers of the site write me kind and grateful words for the recipes. But at the same time, some make a reservation, they say, the recipes are wonderful, but so “long”. Either the dough for dishes needs to be prepared in advance, and even kept overnight in the refrigerator, then the broths should be cooked for many hours, following a strict sequence, what to mix with, or when what seasoning or spice needs to be added.
But the whole point is that the mission of my site is to tell how you can cook deliciously at home, and being an ordinary person (not a Chef)!
Let's remember how our ancestors cooked! The same potato or porridge from a cast-iron, or a rich soup that languished in the oven for a long time. Eh, such unforgettable taste! There is no way to cook ordinary "millet" on a modern stove or in a slow cooker, like from a grandmother's stove.
Or here's another example: Italian Chef Enrique Cerea, chef of the restaurant Da Vittorio with three Michelin stars gave a master class in cooking Italian ravioli. So for this recipe, he cooked beef hoof broth for 5 (!) hours, in which ravioli were then boiled (the broth for the master class was prepared in advance).
So, my friends, "long-term" recipes are the key to delicious dishes! I only have fast appetizers and salads.
Today I will tell you how to cook Asian lamb Lagman. This dish can be both the first and the second. If we add broth, then it will already be soup. As in our case.
By the way, this time the task is simplified! I don't cook fume hood homemade noodles, which is required in Uzbek recipes. Noodles in this recipe are an important, but still secondary component. Therefore, we will completely manage with light-colored ready-made Japanese wheat udon noodles. It seems to me that it does not distract with its taste from the main component of the lagman ─ vegetables in gravy.
And she has a very comfortable fit. Scrupulous Japanese are accustomed to think through everything to the smallest detail and, of course, try to save their own and other people's time. Inside the package, you will find noodles already tied up into equal portions. The number of servings will depend on the weight of the package. The standard package is 300 g. And it contains just the 4 servings necessary for my recipe.
Perfect for a lagman! Noodles for him are prepared immediately before use, and they cannot be stored in ready soup. The gravy can be stored, but it is better to cook the noodles fresh. Moreover, it only takes 5-7 minutes to cook.
To prepare Lagman, we need the following ingredients for 4 servings:
- Lamb saddle on the bone ─ 500 g.
- Udon noodles ─ 300g or 4 servings
- Large carrots ─ 1 pc.
- Red onion ─ 2 pcs.
- Potatoes ─ 4 pcs. medium tubers
- Bulgarian sweet pepper ─ 2 pcs.
- Hot pepper - half or whole pod
- Garlic ─ 5-6 cloves
- Tomatoes ─ 2 pcs. large or 4 pcs. medium
Vegetable oil for frying ─ 50 ml.
- Spices:
- Red barberry or sumac ─ 1 teaspoon
- Zira - 1 teaspoon
- Ground cardamom ─ ½ teaspoon
- Ground nutmeg─ ¼ teaspoon
- Bay leaf ─ 2-3 pcs.
- Sugar ─ 1 teaspoon
Ground black pepper a couple of pinches
- Greenery:
Cilantro, celery leaves, wild garlic stalks (in season)
So that the lagman does not look like regular soup with noodles, you need to perform the technology thoroughly. Everything is important here: the sequence, the set of spices, and the size of the chopped vegetables.
It is worth saying that my recipe for making lamb lagman differs from the traditional Uzbek lagman in Uighur. Firstly, I do not add radish to it, green beans, vinegar. I do not cook it in a cauldron and do not use pieces of fried meat.
- First step
First, I cook a rich broth from pieces of lamb saddle on the bone.
The broth needs to be boiled for a long time, for 3-4 hours with the addition of bay leaf in a 3-liter saucepan.
Salt should be 10 minutes before the end of cooking.
At the exit, the broth should turn out to be slightly cloudy, but light enough.
- Second step
Ready meat must be separated from the bone. And we will add pieces of meat already to the vegetable gravy.
- Third step
To prepare the gravy in a saucepan or saucepan, you need to fry the red onion in vegetable oil. Fry not for long, only until the moment when the onion becomes slightly transparent.
Now you need to add carrot slices to the onion. A prerequisite ─ the pieces must be large. If you are using large carrots, cut them into 4 pieces and then cut those pieces into halves. You will get 8 pieces of carrots. With potatoes, the same operation ─1 tuber cut in half. From 4 tubers, 8 pieces of potatoes will come out.
Sweet bell pepper can be cut into strips. Ideally, if you use one red and the other green.
Put all the vegetables in a saucepan, add the pieces boiled meat and hot peppers. (Those who like it spicy can use a whole one. I add a half). And pour the broth so that it covers the contents of the dish completely.
Cook covered over medium heat for 20 minutes.
- Fourth step
The final touch for preparing gravy for lagman. Cut the tomatoes into cubes, chop the garlic cloves. Add to the gravy and add spices: barberry or sumac, cardamom, nutmeg, cumin, ground black pepper and sugar. Let's taste it. If necessary, lightly salt.
Cover with a lid and simmer for another 15 minutes.
Add cilantro and celery greens to the finished gravy (ramson stalks are in season). 
Ingredients
- beef - 400 gr.;
- onion - 1 pc.;
- carrots - 1 pc.;
- potatoes - 2 pcs.;
- tomato - 1 pc.;
- Bulgarian pepper - 2 pcs.;
- tomato paste - 50 gr.;
- garlic clove - 3 pcs.;
- vegetable oil - 50 ml;
- noodles - 500 gr.;
- anise - to taste;
- zira—to taste;
- ground red pepper - to taste;
- cilantro - to taste;
- salt - to taste.
Cooking method
- We cut the meat into small pieces (to cook faster, you can beat off a little). Pour oil into a preheated cauldron (you can use a deep frying pan) and fry the meat until golden brown.
- Spread diced onions and carrots on the fried meat. We fry everything together. Add spices: anise (or star anise) - necessarily, cumin, red pepper, cilantro, salt and other spices to taste.
- Then tomato paste, diced tomato and bell pepper. After all the water has evaporated after the tomato and tomato paste, add about a liter of hot water. Close the lid and cook for about 1 hour.
- We send the diced potatoes to vegetables and meat, cook until the potatoes are ready. When the potatoes are almost cooked, we divide the finely chopped greens and garlic into 2 parts: we send the first part to the cauldron and turn it off after 5 minutes.
- Boil until tender in salted water. Lay out the noodles in portions on a plate.
- Pour our “soup” for lagman over the noodles. The broth should practically cover the noodles. Sprinkle the rest of the herbs and onions on top.
Lagman soup is a universal hot first course. It can be cooked with different meat. The taste, of course, changes, but it does not get worse. And this is the most important thing. Whatever meat is used, a hearty soup will still turn out to be unforgettably tasty and, guaranteed, will provide a good mood. Tasty dish always brings positivity. We offer the most best recipe soup Lagman.
Lagman in Uzbek - recipe with lamb
Lagman with lamb acquires a special, rich taste and one bowl of this soup is enough to stock up on strength for the whole day.
What is necessary:
- lamb (pulp) - 1.0 kg;
- garlic - 0.020 kg;
- fresh tomatoes - 0.350 kg;
- sweet pepper - 0.170 kg;
- noodles (homemade or purchased) - 0.300 kg;
- onion - 0.400 kg;
- carrots - 0.200 kg;
- peppercorns;
- ground pepper;
- greenery;
- salt.
How to cook lamb lagman in Uzbek style:
Lamb process, wash. Cut into medium cubes. Salt, pepper.
Pour refined oil into a deep heated saucepan. Fry lamb in it until golden brown. Add half-cut onion. Roast together. Process carrots, clean, rinse. Cut into short strips.
Bulgarian pepper and tomatoes process, rinse, cut into medium cubes.
Pour peppers and carrots into a saucepan with lamb and onions. Sprinkle salt, add hot water. Stir. Simmer over medium heat.
When the lamb is ready, put in the tomatoes, stir. Process garlic. Cut in half lengthways. Add to lamb with vegetables. Throw peppercorns in there.
Boil prepared noodles in salted water. Rinse with cold running water. Pour into bowls or large bowls. Arrange the lamb and vegetables on top of the noodles. Sprinkle with chopped herbs. Serve on the table.
It is better to take fatty lamb - the soup will turn out to be more saturated. The meat of a young lamb is ideal for a lagman, but you will not always find it in the markets. And the prices for young lamb are quite high.
Pork lagman - a simple recipe
A very tasty lagman is obtained if you cook it with pork. Pork becomes very soft during cooking, and, in combination with noodles, gives an excellent result. Those who eat pork should try this option. hearty soup first of all.
What will be required:
- pork tenderloin- 0.500 kg;
- white cabbage - 0.500 kg;
- potatoes - 0.350 kg;
- onion turnip - 0.150 kg;
- carrots - 0.125 kg;
- tomatoes - 0.125 kg;
- zucchini - 0.400 kg;
- sweet pepper - 0.400 kg;
- eggplant - 0.300 kg;
- tomato - paste - 0.060 kg;
- lemon juice- 0.020 kg;
- garlic - 0.010 kg;
- clove pepper - 0.001 kg;
- black peppercorns - 0.001 kg
- refined oil - 0.020 l;
- sour cream or mayonnaise;
- noodles;
- salt;
- greenery;
- Lavrushka - 3 pcs.
A simple pork lagman soup recipe:
Cut the cabbage into thin short strips. Cut pork into medium cubes. Process vegetables and cut into small cubes. Heat vegetable oil in a deep saucepan. Lay the prepared meat. Fry it until golden color. Stir constantly.
Put cabbage in a saucepan, stir. Fry for approximately three minutes. Add carrots and onions to meat with cabbage. Fry for three more minutes. Pour in water. Simmer for 20 minutes.
Then put potatoes, zucchini, tomatoes, eggplant, bell pepper in a saucepan. Add tomato paste, peppercorns and salt. Pour in water and lemon juice. Simmer everything together for 40 minutes. In the middle of the stew, put the parsley and garlic.
Boil the noodles in salt water. Make sure it doesn't boil over. Put the noodles in plates or bowls. Place vegetables with pork on top of the noodles. Put sour cream or mayonnaise in the center. Sprinkle with chopped herbs.
Serve a delicious lagman on the table immediately, without letting it cool down. Then all taste qualities open up completely. Lagman can be eaten with a fork, or you can use wooden sticks. For those who are accustomed to Japanese and Chinese cuisine The second option will be much more familiar and convenient.
Video recipe: Lagman soup in a slow cooker
Lagman is a popular Asian dish, which is a thick soup or hot with gravy. Every housewife has her own cooking secret. national dish at home, but certain points are still unchanged and mandatory. A real classic lagman is made from beef, but any meat that is at hand will do: pork, lamb, chicken. The set of vegetables can also be different depending on the season: tomatoes, zucchini, eggplant, potatoes.
- For those who do not yet know how to cook a delicious lagman at home, you need to learn the basic rules for creating a dish that accompanies all variations:
- The invariable components of the dish are noodles, which it is desirable to make with your own hands, meat and a vegetable mix, which can vary in composition.
- Sliced meat is fried with vegetables, and then stewed with the addition of liquid and spices until soft.
- Cooked noodles are boiled separately and served with the base in one deep plate.
Ingredients:
- 800 g long vermicelli
- 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.
Classic lagman - step by step recipe with photo:
In a cauldron in vegetable oil, sauté finely chopped onion until transparent.
Cut the meat into small cubes and fry with onions (meat, after cutting, it is advisable to dry a little and fry until dark brown).
Add finely chopped carrots and fry.
Add tomatoes, simmer for 5 minutes. Pour 1.5 liters of water, boil, then reduce heat, salt, pepper, cover and cook for 15 minutes.
Cut the potatoes into small cubes, add to the sauce and cook until tender.
Add finely chopped greens, bay leaf, close the lid, remove from the stove and let it brew for 10 minutes.
Separately, boil the required amount of spaghetti in salted water, drain the water, rinse cold water(so that the spaghetti does not stick together, if you have cooked it more than once, they must be sprinkled with oil after washing), arrange in portioned plates and pour over the sauce. 
Lamb lagman recipe at home
Required for cooking:
- Lamb - 700-800 g.,
- Margelan radish - 2 medium pieces,
- Turnip - 2 medium pieces,
- Potato - 5 small
- Carrots - 2 medium pieces,
- Onion - 2 pcs.,
- Bulgarian pepper - 1,
- tomato paste-4-5 tablespoons,
- noodles (I have ready-made lagman noodles),
- garlic, herbs, zira, pepper, salt.
Cooking:
Fry in a frying pan small pieces of meat (in this case, lamb and beef) in boiling vegetable oil with the addition of melted lamb tail fat. Put in a saucepan (cauldron).
Then fry the radish and turnip, cut into small cubes in a leak. 7-10 minutes.
Fry the potatoes in cubes until golden and in a cauldron. Also fry onions, carrots, tomato paste and put in a cauldron with other products.
Pour boiling broth (boiling water) and bring to readiness (30-40 minutes), salt the soup a few minutes before the soup is ready, add diced bell pepper and season with finely chopped garlic, crushed zira and pepper.
Put boiled noodles in a plate and pour thick soup, sprinkle with herbs. 
Beef lagman with potatoes
Ingredients:
- Meat (beef) - 800 g
- Potatoes - 6 pieces (medium)
- Carrots - 2 pcs. (medium)
- Cabbage (in the authentic version they add shalgan, turnip in Russian, 2 pieces are enough, when it is not available, we replace it with cabbage) - 200 g
- Onion - 4-5 pcs.
- Tomatoes - 3 pcs.
- Bulgarian pepper - 3 pcs.
- Cilantro (or parsley) - half a bunch
- * Seasoning "Khawaej" - 1 tbsp.
- Salt, freshly ground pepper - to taste
- Bay leaf - 1 pc.,
- Vegetable oil - 2-3 tbsp. l.
- Noodles (this quantity will be a lot for a lagman, the rest must be dried and removed until the next time):
- Flour - 500 gr.,
- Eggs - 5 pcs.,
- Salt - 1 tsp
* Khawaej - Yemeni seasoning for soup: Turmeric - 2 tsp. Cariander - 3 tsp Ground cardamom - 1 tsp Ground cumin (zira) - 3 tsp Black pepper (I had ground) - 2 tsp. Mix all the spices, and pour into a jar with a tight-fitting lid.
Lagman preparation method:
We prepare noodles for lagman ourselves, we knead the dough in a kitchen machine, but if anyone is too lazy to do this, you can buy ready-made egg wide noodles in the store.
We make the dough only on eggs, but you can do the usual dumpling dough(it is easier to knead and roll out by hand)
Put flour, eggs, salt into the bowl of the kitchen machine. knead for 5 minutes. Wrap the dough with cling film and leave to "rest" for twenty minutes. Then knead the dough again and roll out. Roll out as thick as dumplings.
Cut 0.5 cm wide noodles from the rolled dough and boil in salted water.
Pour vegetable oil into a cauldron, heat it up, put the meat cut into cubes. Fry the meat until golden brown.
Add onion to the meat, you can 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 so that the vegetables do not burn.
Stew the meat until cooked (until soft). If the meat is harsh, it is better to stew a little more (if necessary, add a little water (boiling water) so that the liquid covers the meat). Then just add potatoes.
Cut the potatoes into cubes, put in a cauldron with vegetables and meat. Simmer for 5-10 minutes.
Add chopped cabbage, mix.
Immediately add chopped bell pepper, tomatoes, diced. Stir, simmer for five minutes. Fill everything with boiling water. There is enough water so that, approximately, the water is two fingers above the surface of the vegetables. Salt, pepper, add seasonings and simmer for about half an hour. Five minutes before readiness, add greens, bay leaf, if necessary, salt and pepper.
Innings. Put the boiled noodles in a casa (or other deep bowl)
Put a stew of meat and vegetables on top, pour the broth. When serving, lagman can be sprinkled with herbs. 
Thick Uzbek lagman
You will need:
- Beef or lamb - 0.5 kg.
- Thin long noodles or spaghetti - 0.5 kg.
- Onion - two pcs.
- Carrots - two pcs.
- Two potatoes
- Bulgarian sweet pepper.
- Garlic - three cloves
- Greens for your taste
- Ground black pepper
- Red pepper (paprika)
- Vegetable oil
How to cook:
Cooking lagman may seem tricky only at first glance, this is a very simple (to the primitive) dish to prepare. Especially if you don't cook homemade noodles. Look, you will find good noodles on sale, now there is nothing in stores.
As always, we need boiling water first. Cut the meat into small pieces. Chop the onion. Cut carrots and potatoes into cubes. Finely chop the garlic. Sweet pepper can be cut directly with grains.
Pour vegetable oil into a saucepan or cauldron, fry the meat until tender. Add the onion to the fried meat, mix and fry lightly.
We put potatoes, carrots, peppers, garlic in a saucepan and also fry everything, stirring constantly. Then pour enough boiling water so that the water covers the vegetables. Salt, pepper and cook over low heat until fully cooked.
Boil the noodles in a large amount of salted water (it is clear that we immediately take boiling water) and recline in a colander.
By the way, we do not break the noodles, but cook them whole.
We put a portion of noodles in deep plates and pour gravy, top up with broth if desired. 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 with chicken, potatoes and tomatoes
Ingredients:
- lagman noodles
- Chicken fillet
- carrot
- green radish
- bell pepper
- tomatoes
- garlic
- potato
- vegetable oil
- spices
How to cook lagman with chicken:
Cut the chicken meat into medium cubes. Cut the pepper and carrot into strips, radish and onion into cubes.
Heat vegetable oil in a cauldron. Add fillets. Cook until the meat changes color.
While the meat and vegetables are stewing, cut the tomatoes and potatoes into cubes. Mince the garlic. In 10 minutes. add garlic, tomatoes. Potato.
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).
Cover and cook until potatoes are done. Turn off. Let it brew. Put the noodles on a plate, pour over the gravy and sprinkle with cilantro and dill.
Video: how to cook a delicious lagman in a slow cooker
