How to cook Lagman at home. List the necessary products. How to cook lagman at home from beef and lamb.

If you consider yourself a real gourmet and love to try dishes from different cuisines of the world, be sure to find out how to cook lagman!

What is this dish?

Lagman is a traditional dish of Central Asian cuisine, which is especially popular in China, Kazakhstan and Kyrgyzstan. It is usually made from meat (traditionally used lamb), vegetables and specially prepared long noodles.

First, the dough is pulled out by spinning, and then cut into strips. Among the vegetables are especially popular such as bell pepper, tomatoes, eggplants, radish, beans. The dish must be flavored with spices, for example, aromatic herbs or lazjan (this is a mixture of peppers and garlic, poured with boiling oil).

Laghman can be both a first course and served as a soup with a large amount of broth, as well as replace hot and side dishes and be a noodle with a complex filling and sauce (the amount of broth in this case is minimal).

How to cook?

How to cook lagman at home? It is not as difficult as it may seem at first glance.

Cooking noodles

To get started is to find out the recipe for cooking noodles. It can be prepared in different ways, but you can use one of the most simple and successful option proposed below.

List of required ingredients:

150-200 ml of vegetable oil (you can use regular sunflower);
three or four eggs;
1 glass of water;
five or six glasses of flour (the amount may vary, you can determine it in the process of kneading the dough);
a teaspoon of salt.

Step-by-step instruction:

First knead the dough, mixing all the ingredients. Be prepared for the fact that the process will be difficult and lengthy, usually it takes about ten to fifteen minutes to mix, and it should be done by hand. As a result, you should get a homogeneous dense mass. Form a ball out of it, cover it with a napkin and remove for an hour to infuse.
Next, divide the dough into several parts, twist the harnesses of them, put them in a snail and grease each with butter. Again send the dough to infuse for twenty minutes.
Continue the process of forming noodles. Stretch each flagellum, lubricate with oil and clean again for fifteen minutes.
Next, stretch each harness, slightly twist, shake, and then hit the table. Such movements will make the noodles more elastic, but at the same time quite strong and dense. Gradually wind the flagellum on the palm of your hand and continue to stretch it to reach a thickness of about 3-4 millimeters.
If the noodles are oiled, they will be stored in the refrigerator and will retain their properties for several days.

Cooking options

There are many ways to cook a lagman, and the most popular ones will be discussed below.

Option One

For a start, it’s worth making traditional Uzbek lambman with lamb. For this you will need:

1 kg of mutton;
300 grams of noodles for lagman;
3 tomatoes;
one bell pepper;
six cloves of garlic;
four onions;
two carrots;
vegetable oil;
water;
greens, peppercorns, salt and ground pepper to taste.

Step-by-step instruction:

First you can prepare all the ingredients. Wash meat well and cut into cubes of medium size. Peel the onions and shred. Carrots need to be washed and cut into thin strips or grated. Chop the garlic using a press. Finely chop the tomatoes (you can pre-remove the skin by pouring boiling water over them). Pepper peeled seeds and cores and cut into strips. Chop the greens.
Heat the oil in a deep frying pan or cauldron, fry the lamb on it first to a light golden crust, then add the onion. After three minutes, put carrots and peppers in the pan. Fry everything together for a few minutes, then pour in boiling water so that it almost covers all the ingredients and simmer them over low heat.
When the meat is completely cooked, add tomatoes, garlic, spices, herbs and salt, and after five minutes, put noodles boiled in salted water in a frying pan.
Stir everything and serve.

Option Two

Simply and quickly Lagman can be done in a slow cooker. To do this, prepare:

500 grams chicken fillet;
100 grams of green beans;
one head of onions;
1 carrot;
1 bell pepper;
water (the amount depends on the desired thickness of the dish)
three tablespoons of vegetable oil;
salt and seasoning to taste.

Description of the cooking process:

Wash chicken fillet and cut into cubes. Peel the onion, cut into half rings. Remove the cores and seeds from the pepper, cut it into strips. Carrots need to wash and grate.
Pour oil into the bowl of the multicooker, select the “Frying” mode. First, put the chicken fillet pieces, then add the onions and carrots and fry them with the chicken for about 20 minutes. Add pepper and green beans and fry for 10 more minutes.
Then add tomato paste and water, cover the bowl with a lid and in the “Quenching” mode cook the dish for 50-60 minutes so that all the ingredients are soft.
Add salt and seasoning, simmer the dish for another five minutes.
Boil the noodles and either transfer it to the slow cooker, mix everything and serve, or spread it in portions, and lay out the stuffing on top.

Option Three

Make a lagman of beef with eggplant and potatoes. For this you will need:

600 grams of beef (you can replace it with pork);
300 grams of eggplant;
200 grams of noodles for lagman;
two potatoes;
one head of onions;
one carrot;
three or four cloves of garlic;
three tablespoons tomato paste;
one tablespoon of 9% vinegar;
50 ml of oil or 50 grams of fat;
water (the amount varies depending on the density);
paprika, pepper, coriander and salt to taste.

Step-by-step instruction:

Wash and cut the meat. Peel and chop vegetables: potatoes and peppers can be cut into strips, crushed garlic on a press, rub carrots, cut eggplants, chop onions.
In a cauldron, melt butter or heat the fat. Fry the meat until rosy, add the onions and carrots, then the eggplants and peppers, fry everything together for about seven minutes.
Season the ingredients with tomato paste, fry for another three minutes. Then boil the water and pour into the cauldron, put the potatoes there and simmer everything under the lid until done.
Add garlic, salt, seasonings and vinegar, turn off the heat after three minutes and leave the stuffing to infuse.
Cook the noodles in salted water, arrange it in plates and put the stuffing on each serving.

Be sure to try cooking lagman. Enjoy your meal!

How to cook lagman - 5 recipes with photos

Delicious Lagman

Ingredients:

800 g long vermicelli

700 grams of 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 (meat, after cutting, it is advisable to dry a little and fry until dark).

3. Add the carrots, finely chopped, and fry.

4. Add tomatoes, stew 5 minutes. Pour 1.5 liters of water, boil, then reduce heat, salt, pepper, cover and cook for 15 minutes.

5. Cut potatoes into small cubes, add to the sauce and cook until ready.

6. Add chopped greens, bay leaf, close the lid, remove from heat and let stand for 10 minutes.

7. Separately, in salted water, boil the required amount of spaghetti, drain and rinse cold water (to prevent spaghetti from sticking together, if you cooked on more than once, after washing it is necessary to sprinkle with oil), arrange in portions and pour sauce.

Lagman

Required to prepare:

Beef (lamb) - 700-800g.,

Radish Margilan - 2 medium pieces,

Turnip - 2 medium pieces,

Potatoes - 5 small,

Carrots - 2 medium pieces,

Onion-2 pcs.,

Bulgarian pepper - 1,

Tomato paste-4-5 st.lozhek,

Noodles (I have ready lagman noodles),

Garlic, greens, cumin, pepper, salt.

Cooking method:

1. Fry small pieces of meat (in this case, lamb and beef) in boiling vegetable oil in the pan with the addition of melted lamb fat. Put in the pot (kazanok).

2. Then fry the radish and turnip, cut into small cubes in tech. 7-10 minutes.

3. Fry the potatoes in cubes until golden and in the cauldron. Also fry the onions, carrots, tomato paste and put in the cauldron to the other products.

4. Pour the boiling broth (boiling water) and bring to readiness (30-40 minutes), a few minutes before the soup is ready to salt, add the Bulgarian pepper, cut into cubes, and season with finely chopped garlic, mashed jira and pepper.

5. Put boiled noodles in a plate and pour over thick soup, sprinkle with herbs.

Lagman

Ingredients:

Meat (beef) - 800 g

Potatoes - 6 pcs. (Medium)

Carrots - 2 pcs. (average)

Cabbage (in the authentic version add shalgan, in Russian turnip, 2 pieces are enough, when there is none, replace with cabbage) - 200 g

Onion - 4-5 pcs.

Tomatoes - 3 pcs.

Bulgarian pepper - 3 pcs.

Cilantro (or parsley) - half a bunch

* Seasoning "Khavaezh" - 1 tbsp.

Salt, pepper, freshly ground - to taste

Bay leaf - 1 pc.,

Vegetable oil - 2-3 tbsp. l

Noodles(this number will be a lot for the lagman, the rest should be dried and removed until the next time):

Flour - 500 gr.,

Eggs - 5 pcs.,

Salt - 1 tsp.

*Havajej- Yemeni soup seasoning:

Turmeric - 2 tsp.

Cariandre - 3 tsp.

Ground cardamom - 1 tsp.

Cumin ground (zira) - 3 tsp.

Black pepper (I had ground) - 2 tsp.

Mix all the spices, and fill in a jar with a tight-fitting lid.

Lagman preparation method:

1. We prepare the noodles for the lagman ourselves, we knead the dough in the 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 also make the usual dumpling dough (it is easier to knead and roll it manually)

In the bowl of the kitchen machine put the flour, eggs, salt. knead for 5 minutes. Wrap the dough with cling film and leave to "rest" for twenty minutes. Then, knead the dough again and roll it over. Roll out as thick as dumpling dough.

Noodles for lagman do it yourself pretty quickly. However, it should be noted that in order to obtain an elastic flour product that never melts during heat treatment, thorough mixing of the base is required.

general information

What is (with photos) of this dish will be described in detail below.

According to the allegations experienced chefsLagman is a Central Asian the National dishwhich is particularly popular with the Dungan and the Uigurs that live in Kyrgyzstan, Kazakhstan, Uzbekistan and China.

Considered lunch is usually made from meat. Most often, lamb is used as such a main product. Also in the dish lay vegetables and elongated long noodles.

Lagman noodles with their own hands can do almost all Asians. Sculpt it in a special way. A piece of cooked dough is unwound, like a child's rolling pin, and then folded into a kind of hank.

How is the dish "Lagman" done step by step, we will look further. It should be noted that when large quantities beef broth such a dinner has a similarity with the soup. If you use other methods of cooking and serving to the table, then it can be made in the form of boiled noodles with gravy and a very complex filling.

Lagman Classic requires the mandatory use of vegetables such as fresh Bulgarian pepper, beans, eggplants, jusan (onion), carrots, radish, onions and vegetable pepper saline. Also, as a seasoning, lazjan is added to this dish, that is, a mixture consisting of bitter, red, ground pepper and garlic, which is poured with boiling vegetable oil. In addition, other spices and fresh herbs are often added to the lagman.

Where is the popular dish?

After learning how to make noodles for the Lagman, you can easily prepare such a dinner at home. It should be noted that there are different types of this dish. They may have the following names: goyuzhou, shoyuzhou, boso and others. In Japan, this peculiar soup is known as ramen.

This dish is especially popular in Kazakhstan, Tajikistan, Kyrgyzstan, Uzbekistan, Afghanistan, as well as among the Crimean Tatars. In our country, such a dinner is served exclusively in specialized oriental restaurants. Moreover, according to tradition, this is done in a kese, that is, in large drinking bowls. In countries such as Kyrgyzstan, served in the usual soup plates.

In some cafes, this dish is not consumed with the usual spoons, but with disposable chopsticks, which once again confirms its Asian origin.

How to make noodles for lagman at home?

In the preparation of such a flour product is nothing complicated. However, for the first time you will have to especially try.

So how do you make lagman noodles with your own hands? To do this, you must have:

Step-by-step noodle dough recipe

Before you start forming the lagman's noodles, you need to knead a very cool dough. To do this, medium-sized eggs are broken into a bowl, and then lightly beaten with a regular fork. They also add drinking water, salt and baking soda.

Intensively mixing all the products, to them in small portions add flour from wheat. Add this ingredient should be as long as you do not knead a very cool dough. Outwardly, it is quite reminiscent of the dumplings basis.

To make the egg dough for noodles more pliable, a bowl is formed from it, which is flavored with a small amount of vegetable oil. Next, cover the base cling film and leave in this form for 16 minutes (at room temperature). Over time, you can safely proceed to the preparation of flour products.

We form lagman noodles

Cooking noodles for lagman does not take much of your time. After the egg dough is infused at room temperature, it is divided into pieces of a not very sick size, and then they are made of a kind of bundles, which are folded with a snail. The resulting tortillas are smeared with vegetable oil again, after which they are again covered with cling film and left to heat for 20 minutes. Such an exposure will contribute to a more elastic and malleable dough.

Over time, proceed to the immediate molding of noodles. For this, the hands are thoroughly soaked in oil, after which they stretch the harnesses and fold them even more around their axis. As a result, you should get long noodles with a diameter of not more than 5 mm. It is gently wound on the hands and proceed to heat treatment.

Cooking process

As you can see, the noodles for lagman do-it-yourself is easily and easily formed Repeating this culinary process over and over again, you will very soon master the ideal molding technique.

As soon as the noodles are cooked, it should be immediately subjected to heat treatment. To do this, pour water into deep dishes and boil it strongly. Salting boiling liquid, they put in it all previously made noodles. However, it gently interfere, so that it does not stick together. Also for this purpose, add a little sunflower oil to the noodles.

Boil such a product should be on low heat until fully prepared. As a rule, noodles become completely soft after 6-8 minutes.

Common mistake

Many housewives who have never encountered the preparation of Asian dishes mistakenly believe that noodles for lagman should be cooked in meat broth along with vegetables. But it is not. Such a product is always boiled in a separate container, in ordinary water.

Another cooking method

To cook lagman noodles different ways pretty hard. This is due to the fact that such a flour product is made using the same products. The main ingredients of such noodles are eggs, water and flour. If you do not add the first or second component, then you will not succeed. For example, the dough on some eggs turns out very hard. From it is quite problematic to form a thin and elastic harness. If you make the dough on the basis of water alone, then in the process of cooking it will fall apart and turn into an unpleasant sticky mass.

The only change that can be made to the above recipe is baking soda. It should be noted that most housewives do not add this ingredient. Many chefs claim that soda makes the dough more voluminous and too soft, which is unacceptable for the lagman.

We can not say that for lubrication finished dough Some Asian cooks do not use vegetable oil, but a special solution. As a rule, it consists of ½ cup of ordinary water, ½ small spoon of baking soda and 5 g of salt. After smearing the base with this mixture, you will notice that it will become more obedient and will not stick to your hands.

The recipe for a delicious Asian dish

How at home to cook a real Asian with a photo of this simple but very satisfying dish will be presented right now. To implement it, we will need:

fresh beef fat (preferably on a large bone) - about 500 g;
large onion - 1 head;
carrot fresh big - 1 tuber;
black radish medium size - 1 tuber;
bulgarian fresh sweet pepper - 1 pc .;
medium-sized potatoes - 1-2 tubers;
1-2 garlic cloves;
home lagman noodles - at your discretion.

Component preparation

Before you enjoy an Asian dish at the family table, you should pre-process all products. Fat beef on the bone is thoroughly washed, and then the pulp is separated and chopped into cubes. As for the bone, it is laid out in a saucepan, poured with water, salted to taste and boiled for 70 minutes.

Also separately cleaned all the vegetables. After that they are chopped into cubes.

Heat treatment

Until meat broth preparing, proceed to heat treatment of all remaining components. They are laid in a deep saucepan (except potatoes), along with chopped beef and stewed in their own juice for hour (maybe longer). If desired, all of these ingredients can be slightly fried, adding to them a little sunflower oil.

Final stage

As soon as it is ready, it is filtered, and the bone is thrown away. Further in it spread vegetable stew and meat. After boiling the soup, it is boiled for another full hour (after 40 minutes, potatoes are added). During this time, all components must be fully prepared, making the broth more rich. For flavor before turning off the plate, you can add a few cloves of grated garlic, as well as various spices to taste.

Also in parallel with homemade broth, homemade lagman noodles are made and cooked. How is this culinary process, we have described in detail above.

How to serve for a family dinner?

Serve this Asian dish for a family dinner should be hot. For this, it is advisable to use deep soup plates. First, they put boiled lagman noodles in them. By the way, so that it does not stick together, it is recommended to pre-rinse it in cold water. Next, put on a flour product pieces of boiled beef and vegetables, after which they are poured in rich broth.

To get a more delicious and nutritious dish, it is also recommended to add fresh chopped greens and a spoonful of thick sour cream. You can eat a ready-made Asian lunch by means of a large spoon, as well as using a fork or Chinese chopsticks (for conveniently grabbing noodles). Also a piece of bread or fresh pita bread is served to the home lagman. Enjoy your meal!

Lagman noodles are a necessary and very important ingredient of this dish. It depends not only the taste of the cooked soup, but also the appearance of the whole dish. Of course, if you are in a hurry, you can use regular spaghetti, but remember that real lagman is served only with homemade noodles. We offer you a noodle recipe for.

Lagman Homemade Noodle Recipe

Ingredients:

For the test:

boiled water - 1.5 st .;
egg - 2 pcs .;
flour - 1000 g;
salt - 1 tsp.

For solution:

water - 0.5 st .;
soda - 0.5 tsp;
salt - 1 tsp.

To stretch noodles:

vegetable oil - 150 ml.

Cooking

Preparation for the Lagman is conditionally divided into 4 periods: kneading dough; its treatment with soda solution; pulling noodles; boiling.

Let's figure out how to make noodles for the lagman. So, we take to start a bowl, break into it chicken eggs and add a spoonful of salt to them. All well mix with a fork and pour the right amount of warm boiled water. Again, mix everything thoroughly so as not to form lumps. Sift the flour several times into a bowl, form a hill, make a recess on top and pour in the egg mixture. Knead dough for noodles on lagman, first with a spoon, and then with your hands. After that, lay out all the contents on the kitchen table, and form a stiff dough here, periodically sprinkling flour. Wrap it in a bag and leave it in this form to rest at room temperature for about an hour. And this time we will prepare with you a solution of baking soda and salt.

So, in a deep cup pour half a glass of water and pour a teaspoon with a hill of salt and a pinch of regular baking soda. Mix everything thoroughly until they are completely dissolved and begin to gently rub soda-salt solution into the dough. The rubbing procedure is as follows: we wet the hands with a solution, take the dough, wipe it, wet the hands again, draw the sausage out of the dough, knead it, twist it into a bundle, and repeat the described procedure again 3. At the end, you yourself will feel that the dough will become elastic !

Next, spread it evenly on a chopping board and cut into small identical pieces. Well, now let's start pulling out of our dough real homemade noodles for the lagman. To do this, we prepare a large dish, thoroughly coat it with butter butter, form thin slices of dough into slices of dough and lay them in a spiral, starting from the center of the dish, richly lubricating the dough with vegetable oil. Next, we cover the sausages from the dough with a large bowl and leave them to rest for 20-30 minutes again.

After the time has elapsed, we take one billet and start pulling it slightly, passing it through our fingers and twisting the dough a little, first in one direction and then in the same way. to another. We perform this procedure several times to obtain the required diameter of noodles.

After that, we carefully collect it with our hands like yarn, knock noodles on a wooden board and at the same time, but very carefully, stretch it again. Well, that's all, as a result we get a completely finished product.

Now put the water on the fire and add some salt. As soon as it boils, we lay out our elongated noodles literally one by one in order to avoid its sticking to each other! Cook it for exactly 5 minutes, no more! As soon as it floats to the surface, we immediately catch it with a slotted spoon, throw it into a colander, rinse it with cold water and throw the finished batch of noodles into the pan, pour it with a small amount of vegetable oil.

Lagman - Central Asian dish, which is a noodle cooked with meat, vegetables and rich broth sauce. The taste is incredibly rich, diluted with hints of spice. The dish is quite laborious, so it would not hurt to first learn how to cook at home lagman according to several proven recipes.

Ingredients:

2 fresh eggs;
1000 gr. wheat flour;
400 ml of warm water;
1 tbsp. vegetable oil;
1.5 tbsp salts;
0.5 tsp soda

Cooking:

Dilute salt in warm water (leave 1 tsp salt for plaster), beat eggs, mix everything thoroughly.
Add the sifted flour, knead the soft dough. A lump of dough is wrapped in a towel moistened with cold water and left for 1 hour. During this time, two or three times we crush the dough without adding flour.
In a separate bowl, prepare the coating. In 0.5 glass of water dissolve 1 tsp. salt and soda.
Now we take the dough, wet the hands with a solution, wipe the dough. It needs to be intensely stretched and kneaded. As soon as the hands are dry, we dip again, continuing to rub the salt-soda solution. This procedure makes the dough very elastic and stretchable.
Roll the dough into a braid, cut into small medallions, lay them on a generously greased dish, cover with a damp towel, leave to rest for 10 minutes.
Roll out each piece with fingers greased with greased vegetable oil. Place on a greased cutting board, cover again, wait 10 minutes.
After 10 minutes, each flagellum is once again rolled out to the size of a pencil and again left for 10-20 minutes, covered with a damp towel.
Each sausage is twisted by a spiral, we maintain again 10 minutes, having thrown a towel. When working with dough, always lubricate your hands with oil.
We expand each “snail” and gently stretch it so that the length increases 1.5-2 times. Twist into a spiral again, give rest (be sure to cover with a damp cloth).
Repeat the previous operation with each billet, give rest.
Now the dough is ready for extraction, but first we put water and salt in a saucepan.
We take one blank with oiled hands, start pulling it out, passing it through the fingers, spinning a little. Several times we go back and forth along the entire length of the noodles, folding it up with a little hill. When the noodles reach the desired diameter, we collect it on the palm, as if we wind the yarn.
Dip noodles in boiling water, boil 2 minutes after boiling. We take out special tongs in a colander, rinse with cold water, lubricate with vegetable oil. We spread on a plate, pour with gravy, serve guests. This is how you can make noodles for lagman at home.

Ingredients:

0.5 kg of mutton or other meat;
2 pods of sweet colorful pepper;
3 potato tubers;
3 onions;
3 tomatoes;
2 carrots;
3 garlic cloves;
1 zucchini or eggplant;
400 gr. lagmana noodles (you can use regular);
1 bunch of cilantro;
3 tbsp oil;
A bit of salt, pepper and spices.

Cooking:

So, how to cook Lagman at home - a recipe for a slow cooker. First, use the miracle saucepan (“Soup” mode) to boil the noodles. To do this, lay it, pour boiling water, cook for 20 minutes. At the end of the cooking process, we recline on a colander, spread on a separate plate.
Lagman meat well rinsed, obsushivaem, cut into the same medium cubes.
Peel carrots and onions. Onion cut into cubes, and carrots - fine straw.
Rinse the pods of pepper, take out the core, and chop the pulp into strips.
With chives we remove the husk, finely chop with a knife.
Peel potatoes, cut into cubes. We do the same with eggplant and tomatoes.
Rinse the coriander, dry it, chop finely.
Pour vegetable oil into the bowl of the multicooker, heat it in the Baking mode. We spread the meat, fry, stirring with a spatula to the crust.
Add garlic and onion to browned mutton. Then we send all the other vegetables: carrots, potatoes, peppers, eggplant, tomatoes.
Pour the contents of the bowl with cold water so that it covers everything. Season the dish with pepper, salt, spices to taste, add half the crushed cilantro. We mix everything, close the lid, transfer the device to the “Quenching” mode, prepare for half an hour.
Fill the platter with a portion of noodles, pour vegetables with meat on top, sprinkle with fresh greens.

Ingredients:

300 gr. beef tenderloin;
150 gr. white cabbage;
1 onion;
1 carrot;
1 tomato;
2-3 celery stalks;
1 pod of sweet pepper;
2 garlic cloves;
1 pod of hot pepper;
1 radish (green);
1 tbsp. l tomato paste;
1 tsp ground coriander;
1 tsp dry paprika;
0.5 tsp dry adzhika;
200 gr. homemade noodles for the lagman;
3 tbsp. vegetable oil;
A little salt to taste.

Cooking:

So, how to cook lagman by step by step recipe. To begin with, all vegetables with meat are well washed, dried. Onions, carrots, peppers and radishes clean.
Carrots cut into cubes, and onions into thin half rings.
In a cauldron, we heat up the butter, drop the lamb there, cut into medium cubes, add some salt and fry until rosy.
Add carrots with onions, mix and fry all together for 5 minutes.
While the meat is fried, cut the remaining vegetables into small cubes.
After 5 minutes we send a tomato and pepper to the cauldron, mix, fry for 3 minutes.
Season with Lagman spices, tomato paste and minced garlic, mix, cook a few more minutes.
Then we lay cabbage, radish and celery. Fill the contents of the cauldron with two or three glasses of water, cover with a lid, simmer the dish for a quarter of an hour, stirring occasionally.
Separately, boil noodles in salted water. It is faster to use the purchased lagman noodles, but for a real Uzbek lagan, it is better to prepare elongated noodles yourself using the above described recipe.
Put the cooked and washed noodles in the casas (special plates for the Lagaman), pour them on with gravy, decorate with fresh greens and the real Uzbek is ready.

Ingredients:

350 gr. beef;
300 gr. drawn noodles for lagman;
1 onion;
2 tomatoes;
2 fresh eggs;
1 carrot;
1 pod of sweet pepper;
5 sprigs of cilantro;
3 gr. red pepper;
8 gr. salt;
1 gr. zira (cumin);
35 ml of vegetable oil;

Cooking:

Pour vegetable oil in a cauldron, fry beef cut into cubes for a quarter of an hour. If the meat is harsh, then add a little water, stew it under the lid. Season the meat with salt and pepper.
Add the half rings of onion to the meat, stir and fry for a quarter of an hour.
After laying the sliced straws bell pepper and carrots, stir, fry until the vegetables are soft. If necessary, add some salt.
Add the chopped tomatoes (you can remove the skin first) or replace them with one or two tablespoons of tomato paste, diluted with some water. Cook the dish until all the liquid has boiled away.
Boil in salted water a couple of minutes noodles. Pull it out, put it in the cauldron. Stir, fry for another 10 minutes.
We make an omelet from two eggs, cut it into small strips.
Cooked lagman at home is laid out on plates, put the sliced omelet on top, sprinkle with chopped cilantro, serve.

Chicken Laghman: a quick recipe

Ingredients:

1 liter chicken broth;
0.5 onions;
150 gr. homemade noodles;
3 sprigs of cilantro and parsley;
1.5 chicken breast;
2 tbsp. ketchup;
2 tomatoes;
200 gr. Mexican frozen mix;
3 tbsp. sunflower refined oil;
1.5 tsp salt.

Cooking:

In a cauldron with vegetable oil, fry the diced chicken.
Add the onions cubes, mix, fry until browning.
With tomatoes, remove the skin, pre-doused with boiling water. Pulp cut into cubes.
In the cauldron we lay the washed vegetable mixture, mix, simmer under the lid for 10 minutes.
Mix sliced tomatoes with ketchup and chopped garlic. The resulting dressing is added to the cauldron, simmer another 10 minutes.
Then pour the contents of chicken broth.
After boiling, we lay the noodles, reduce the heat, prepare the dish until the noodles are ready. At the end of cooking, season the dish with ground paprika and coriander.
Ready lagman supplement chopped greens, insist 10 minutes. Then pour in deep plates, served on the table.

The recipe for a delicious Uzbek lagman at home

So you learned how to cook lagman at home. As you can see, there are recipes of varying complexity. I advise you to start with lighter recipes, gradually improving their skills. Enjoy your meal!