Cooking a real lagman at home is not at all difficult. This thick and delicious soup made from meat, noodles and vegetables is a great opportunity to diversify your diet. Lagman is especially relevant in the cold season. We tell you 8 simple and quick recipes!
1. Classic lagman with beef meat
If you have an hour of free time, be sure to cook lagman with homemade noodles and beef.
You will need:
Soup: 500 g of beef pulp, 2 large tomatoes, 1 bell pepper pod, 2 onions and 1 large carrot, 2 potatoes, 0.5 dark radish, 350 ml of meat broth, vegetable oil, salt, spices, herbs.
Noodles: 250 g flour, 1 chicken egg, 90 ml water and 1 tsp. without a slide of sea salt.
Preparation: Knead the stiff noodle dough by mixing the indicated ingredients in a bowl. Roll it into a cake, the thickness of which does not exceed 3 - 4 mm. Cut into thin strips and boil in salted boiling water for 5 to 6 minutes.
In a large saucepan, fry the meat in oil until golden brown, then add onions, carrots, and bell peppers at intervals of 5 to 8 minutes. Add all the other vegetables, cut into medium cubes. Pour in the broth, season with spices. Carcasses covered over low heat for about an hour. Add the garlic a few minutes before cooking. Arrange the noodles on plates, top with the broth with vegetables and meat. Sprinkle with a pinch of herbs and serve immediately.
2. Lagman vegetarian
For plant-based aficionados, lagman is prepared with soy meat and cooked rice noodles.
You will need: 150 g of soy meat, 350 g of rice noodles, 4 potatoes, 1 carrot, 2 onions, 3 large meaty tomatoes, herbs, a couple of cloves of garlic, salt and spices, corn oil.
Preparation: Cook the soy meat according to the instructions, discard it in a colander to cool, and the excess moisture in the glass. In a small saucepan, bring 2 liters of purified water to a boil. Pour in the potatoes, chopped into narrow wedges, while they are boiling, cook the fry in vegetable oil from carrots and onions. Pour grated tomatoes and carcasses into a skillet for about 15 - 18 minutes. Then add the soy meat and broth. Carcass covered for another 10 minutes.
Transfer the contents of the pan to the pan, where the potatoes should have been boiled, salt and pepper to taste. Simultaneously cook the rice noodles according to the instructions on the package. Arrange the noodles on plates, top with the broth with vegetables and pieces of soy meat. Sprinkle with chopped herbs and garlic.
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3. Rabbit lagman
With rabbit meat, a thick, rich lagman becomes light and even dietary, but this makes it no less tasty and aromatic.
You will need: 500 g of noodles (homemade or from the store), 0.5 kg of rabbit meat, 2 onions and 1 carrot, a slice of celery root, a handful of sun-dried tomatoes, 0.5 bell pepper pods, 50 g of dried eggplant, 3 potatoes, 3 tbsp. l. tomato sauce, garlic, herbs.
Preparation: Fry pieces of meat in any fat. Separately prepare the stir-fried onion with carrots and grated celery root. Transfer the frying to a thick-walled saucepan or stewpan, add meat, dried and dried vegetables, Bulgarian pepper, tomato sauce, salt and pepper to taste. Pour it all over with water and cook over low heat. Cut the potatoes into wedges and fry until golden brown. Pour into a saucepan, let it boil for about 20 minutes.
Before serving, boil the noodles, put them on plates, pour 1 - 2 ladles of lagman into each one. Season with finely chopped garlic and chopped herbs.
4. Lamb lamb
In Asian countries, real lagman is prepared exclusively from lamb meat!
You will need: 0.5 kg of homemade thin noodles, 450 g of lamb ribs, 2 bell pepper pods, 2 large tomatoes, 3 onions, 4 - 5 potatoes, 1 daikon radish, 1 carrot, 1 head of garlic, tomato paste, salt, black ground pepper, sweet paprika, turmeric.
Preparation: In a large cauldron, put the meat, a sprinkle of seasoning, onion cut into half rings, a spoonful of tomato paste, fill it all with a glass of water and put it on fire. When the liquid starts to boil, wait 7 minutes, then pour in another two liters of purified water or any broth. Boil for one hour on low heat.
As soon as the lamb meat is completely ready, pour vegetables cut into small cubes into the cauldron, add garlic. Add enough water to lightly coat the food. Carcasses covered 35 - 45 minutes.
Put the noodles cooked in salted water in portioned plates, put a piece of meat and a couple of tablespoons of stewed vegetables on top, pour the broth. Sprinkle with fresh garlic and herbs.
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5. Lagman in a multicooker
In a multicooker, lagman can be cooked much faster than just on the stove. In addition, the dish turns out to be much tastier!
You will need: 0.5 kg of chicken, 2 potatoes, 2 small onions, 1 sweet bell pepper, 0.5 green radish, 1 carrot, 2 tomatoes, 3 cloves of garlic, 350 g of noodles (you can replace spaghetti).
Preparation: Turn on the "Fry" mode in the multicooker, pour a little vegetable oil on the bottom of the bowl. Fry chopped onions and carrots. Add the chicken meat cut into pieces to the fried vegetables, cook until the chicken is covered with a white crust.
Pour diced potatoes and bell peppers without seeds and radish into a multicooker saucepan. Add grated tomatoes. Salt and pepper to taste. Fill with water. Switch the device to the "Quenching" mode, close the lid and cook for 50 - 60 minutes. Cook the pasta until cooked, put it on plates, put a few pieces of meat and stewed vegetables in each one, pour the broth.
6. Lagman "Fried"
A wonderful dish of Uzbek cuisine is "kavurma lagman" or "fried lagman".
You will need: 500 g of homemade noodles, 0.5 kg of veal, 3 eggs, 3 large onions, 150 ml of vegetable oil, 150 ml of tomato juice, 2 - 3 cloves of garlic, 1.25 tsp. cumin, salt and pepper, fresh herbs.
Preparation: Cut the meat into a very small cube with edges, about 1 by 1 cm. Pour vegetable oil into a large cauldron, fry the onion cut into half rings. Add meat, chopped garlic, salt, season with cumin and pepper, pour in tomato juice. While vegetables and meat are boiling, put a frying pan on the stove, heat a couple of tablespoons of vegetable oil in it, pour eggs beaten with salt in a thin stream. Fry the pancake on both sides. Cut the egg omelet into small pieces, mix with pre-boiled noodles, fry until light brown. Transfer to meat with vegetables, sprinkle with chopped herbs.
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7. Lagman with cabbage
Instead of noodles in cabbage lagman, you can use any pasta. It will be delicious!
You will need: 500 g pork, 3 potatoes, 150 g white cabbage or cauliflower, 1 beet, 1 green or white radish, 0.5 bell pepper pod, 5 small tomatoes, 2 carrots, 350 g onions, 1 head of garlic, 1 tbsp. l. sea salt, 0.75 tsp ground pepper, vegetable oil, herbs.
Preparation: Cut the meat, potatoes, meaty tomatoes and radish into small cubes. Carrots, beets and cabbage - in thin strips, bell peppers and onions - in half rings. First, fry the meat in oil, then pour in the tomatoes, passed the garlic through a press. After a couple of minutes, transfer the rest of the vegetables to the meat. Salt and pepper, add water and mascara for 45 minutes over low heat. Serve with noodles and fresh herbs.
8. Vegetable lagman
There are so many different types of vegetables in this dish that it can be safely called a “vitamin bomb”.
You will need: 3 onions, 5 large potatoes, 1 zucchini, 2 small carrots, 2 bell pepper pods, a handful of green beans, 3 fleshy tomatoes, 0.5 cups of tomato juice, 3 cloves of garlic, spices (ground black pepper, dried basil and cilantro , cumin seeds, coriander, hot chili, paprika, star anise, ginger), salt and sugar to taste, fresh herbs, ghee, 1 liter of water, 500 g of pasta.
Preparation: In a saucepan in butter, fry the onions and carrots. Add thinly sliced tomatoes, a sprinkle of chopped peppers, a handful of green beans and seasonings. Pour in tomato juice, stir and cover 15 minutes after boiling. Pour in potatoes and zucchini, pour in water. Cook until cooked. Mix separately cooked pasta with vegetable sauce, add garlic and herbs. Let it boil for one minute and remove it from the heat.