Lagman ingredients. Lagman recipe

Ingredients

Cooking

Peel the onions, carrots and peppers and cut them into strips. Pour the oil into a preheated cauldron with thick walls, after about 2 minutes put the onion and fry until golden brown. Add carrots and peppers to the onion, cook over medium heat until soft, stirring constantly.

Cut the meat into pieces about 2 cm thick and add it to the cauldron with the vegetables. Fry the meat until a crust forms.

Add tomatoes to meat and vegetables and simmer everything for about 5 minutes. Pour in water, pour out salt, sugar, black pepper, cover the cauldron with a lid, reduce heat and leave to cook for 15 minutes.

Peel the potatoes, cut them into small cubes and add to the pot. When the vegetable is ready, add the bay leaf and finely chopped greens. Let's insist.

Drop the noodles into a pot of boiling water and cook for about 10 minutes. When the noodles are ready, arrange them on plates and add the meat with vegetables.

Ingredients

Cooking

Cut the beef into small pieces (about 2 cm thick), carrots into cubes, and onions into thin strips. Heat the vegetable oil in a cauldron, put the meat there and fry it until golden brown. Salt a little. Add onions and carrots to the cauldron and fry for about 5 minutes, stirring occasionally.

Cut the green radish and cabbage into small squares. Chop up the celery. Chop the sweet pepper and tomato into cubes, and chop the hot pepper.

When the onions and carrots are browned, add sweet pepper and tomato to them. Fry everything together for 3 minutes. Add dry spices and tomato paste to the cauldron. Cook for 3-4 more minutes. Finely chop the garlic and send to the rest of the ingredients.

Then put cabbage, radish and celery into the cauldron and mix. Pour everything with water and cook over medium heat for about 15 minutes (vegetables should not be boiled). Add salt to taste.

Boil water in a separate saucepan, salt it a little, lay out the noodles and cook for 10-15 minutes. When the noodles are ready, arrange them on plates, pour vaja (meat with vegetables) and sprinkle with finely chopped greens.

Ingredients

Cooking

Cut the meat into cubes. Pour vegetable oil into a heated cauldron, put meat in it and fry until golden brown. Salt to taste.

Cut vegetables into cubes. First, add onions and carrots to the meat. Then put in a cauldron. Then add tomatoes and bell pepper and mix. Sprinkle seasoning for lagman and finely chopped garlic.

Boil water in a separate saucepan, salt it a little, lay out the noodles and cook for 10-15 minutes.

Add the noodle broth to the cauldron with vegetables. Simmer until cooked through, about 20-30 minutes.

Arrange the noodles on plates, add meat and vegetables. Finely chop the greens and sprinkle on top.

Ingredients

Cooking

Cut the meat into small cubes. Heat a cauldron or a pan with thick walls, pour in the oil, add the meat. Cook over medium heat for about 25 minutes.

Ingredients

Cooking

Cut the turkey into medium-sized cubes (about 3 cm). Pour oil into a heated cauldron, add meat and fry until it turns white.

Cut the tomatoes and onions into cubes, add to the turkey and sauté for 5-10 minutes.

Grate the carrots on a coarse grater, cut the bell pepper into strips, and the pumpkin into small pieces. Put everything in a cauldron and fry for 5 minutes.

Finely chop the herbs and add to the rest of the ingredients. Simmer over low heat for about 45 minutes, season with salt and pepper to taste. At the end, add the beans.

Put the noodles into boiling water and cook for about 10 minutes. When the noodles are ready, arrange them on plates and add the meat with vegetables.

Ingredients

Cooking

Cut the meat into small cubes and place in the multicooker bowl. Add vegetable oil. Turn on the "Frying" mode (15-20 minutes) and close the lid. Open a couple of times to mix.

Cut the onion into half rings, the tomatoes into cubes. 5 minutes before the end of cooking, add them to the meat, mix and fry.

Dice carrots, potatoes, bell peppers and put them in a slow cooker. Add paprika, black pepper, salt and garlic. Pour in hot water and stir. Turn on the "Extinguishing" mode for 45-50 minutes.

Finely chop the greens. When the waja is ready, sprinkle it with herbs.

Throw the noodles into boiling water and cook for 10-15 minutes. Put the prepared noodles and meat with vegetables on the plates.

Ingredients

Cooking

Cut the beef into small cubes (the smaller they are, the faster the meat will be ready). Pour oil into a preheated cauldron, put the meat and fry it until brown. Pour in the water and simmer until the beef is tender (15-20 minutes).

Cut the onion into half rings, and chop the garlic. Add them to the meat and fry until the onion is golden. Salt to taste.

Cut carrots, bell peppers and chili peppers into strips and arrange them with the rest of the ingredients. Add coriander and sauté for another 15 minutes, stirring constantly.

Chop the tomatoes and green beans not very finely. Put them in a cauldron along with tomato paste.

Boil noodles for lagman and drain the water. Whisk the eggs in a separate bowl and make an omelet out of them. Add cooked noodles to the waja, fry everything together for 15 minutes, stirring constantly. Cut the omelette into strips and add them to the cauldron. Cook for another 5 minutes, and then sprinkle with chopped herbs.

Bonus: homemade lagman noodles

Ingredients

• 400 g wheat or buckwheat flour;
• 3 egg yolks;
• ½ cup milk.

Cooking

Sift the flour, add the yolks and milk to it and knead the dough for the noodles. Mix well for about 15 minutes. Once the dough is firm enough, refrigerate for 2 hours.

Remove the dough from the refrigerator, roll it out thinly and cut into narrow strips.

If you want, you can not cut, but stretch the noodles.

Storage

If you won't be using the noodles right away, dry them out. Line a flat surface with paper towels and place the floured noodles on top. Make sure that the strips are not stuck together: each should dry separately. Leave blanks for 20 minutes.

Then put them in a bag and store in the refrigerator for no longer than 5-7 days. Or put the dried noodles on the boards and put them in. In this form, it can be stored for several months.

To store noodles at room temperature (no longer than a month), it is necessary to dry the blanks longer - about a day. After that, the noodles will become hard and brittle.

Lagman is a national dish of Central Asia. Lagman is prepared by different peoples living in China, Kyrgyzstan, Kazakhstan, Uzbekistan and other countries, and of course, each nation has its own lagman, prepared in a special way. Often you can find lagman, where even eggplants, beans, radishes and other products are added. The classic lagman recipe combines meat, onions, carrots, sweet bell peppers and sometimes tomatoes or tomato paste. Today I will tell you how to cook lagman with the addition of fried potatoes. This lagman was prepared by my mother, under the impression of a recent vacation in the Caucasus, where they were served it in a restaurant. It turns out this dish is insanely delicious and can be served either as a first course, adding more liquid, or as a second course, placing fried meat on top of the drawn noodles, and then stewed in broth with vegetables and spices. . And if you don’t have time to cook it, buy lagman noodles in the store. Its taste is no better. Today we use ready-made flat noodles for lagman.

Would need:

• Pork - 1 kg.
• Onion - 2-3 pcs.
• Carrots - 1-2 pcs.
• Bulgarian pepper - 2-3 pcs.
• Potatoes - 3-4 pcs.
• Garlic - 3 cloves.
• Tomato paste (tomatoes) - 3-5 tbsp.
• Water (broth) - 2 liters.
• Salt - to taste
• Spices - to taste (we have Abkhazian)
• Adjika - to taste
• Greens
• Bay leaf - 1-2 pcs.
• Vegetable oil - for frying meat and vegetables
• Lagman boiled noodles - for serving

How to cook homemade lagman:

Today's lagman recipe will be with the addition of pork. You can use absolutely any meat at your discretion, even lamb, even beef or poultry. To fry all the components of the lagman, we use a large frying pan. All ingredients must be prepared, cleaned, washed well and chopped. We cut the meat into a cube, approximately 2x2 or 3x3 cm in size, not larger. We also cut the potatoes into small cubes. We chop the onion finely (in a cube), and you can cut the carrots and bell peppers into not long strips.

Pour vegetable oil into a frying pan or cauldron, heat well and spread the meat to fry until golden brown. 3-5 minutes of frying is enough. We spread the semi-finished meat in a prepared deep frying pan or cauldron.

Add vegetable oil to the pan again if vegetable oil is required and spread the onions to fry for 2-3 minutes. We spread to the meat in a cauldron. Next, fry the carrots in a pan and also put them in the total mass of meat and onions. You also need to fry the carrots for 2-3 minutes with the addition of tomato paste and put in a pan or cauldron. Also fry the potatoes for literally 2-3 minutes in a hot frying pan and put in a saucepan. Crush the garlic with the back of a knife, chop a little and put in a hot frying pan with oil for 10-15 seconds. Put fragrant garlic to vegetables in a pan.

Add water (broth) to the cauldron and salt the lagman to taste, add hot pepper, spices and adjika if desired. You can also add a leaf of lavrushka and chopped fresh herbs (dill, parsley, cilantro) for flavor. We put the lagman on a medium fire to simmer for 1-1.5 hours, reducing the fire to a minimum after boiling, so that the mass languishes. Be sure to taste it, and if necessary, add missing spices. The aroma throughout the apartment is overwhelming. Delicious lagman is ready after an hour of cooking. Some may need more time. We used pork for the lagman, so an hour was enough. Insanely delicious homemade lagman is almost ready.

Separately, we boil drawn homemade or ready-made noodles. We recline in a colander and put in portions in plates.

Put the fragrant component of meat and vegetables on top. Here you already think about how you will serve lagman - as a first course or vice versa, as a second dish. I wanted to serve something in between, so be sure to bring two utensils to the table: a spoon and a fork, so that it would be more convenient to eat our lagman. From above, if desired, we decorate the lagman with a sprig of fresh herbs and enjoy your meal !!!

Bon appetit wishes everyone Svetlana and my home kulinarochka2013.ru!

Good afternoon. Today we will talk with you about a popular Central Asian dish. This is a lagman.

It is prepared from the most common products: meat, vegetables and pulling long noodles. With a large amount of broth, the dish looks like soup, with other cooking methods it looks like noodles with gravy andcomplex stuffing.

I prefer to make lagman as a soup and always cook it for lunch with a delicious salad, for example. Be sure to add spices and herbs to the Uzbek soup.

Well, according to tradition, a couple of tips for creating a delicious Asian dish:

• obligatory components of the dish: homemade noodles, meat and vegetable mix;
• always fry cold cuts with vegetables, and then stew with the addition of broth and spices;
• boil the noodles separately and serve with the meat base in a deep plate.

The classic lagman differs in that it is usually made from lamb and long special homemade noodles are made. It is also necessary to add black or green radish to the meat sauce. The taste should be rich and bright.

We will need:

• Lamb tenderloin - 1 kg;
• Bulb - 1 pc.;
• Carrot - 1 pc.;
• Bulgarian pepper - 1 pc.;
• Potato - 2-3 pcs.;
• Garlic - 3 cloves;
• Tomato - 1 pc.;
• Radish - 1 pc.;
• Tomato paste - 1 tsp;
• Ground black pepper - to taste;
• Salt - to taste;
• Water - 16 tbsp. (8 - for noodles, 8 - for soup);
• Boiled warm water - 1 tbsp. (for noodles);
• Eggs - 2 pcs. (for noodles);
• Flour - 3-3.5 tbsp. (for noodles):
• Vegetable oil - 2-3 tbsp. l..

Cooking method:

1. First of all, you need to cook homemade noodles. To do this, pour warm boiled water into a bowl, but not hot.

2. Add eggs and salt.

3. Eggs must be beaten.

4. Gradually introduce flour. The dough should be quite dense. Place it on cling film and leave it alone for 20 minutes.

5. Peel the onion and cut into half rings.

5. Rinse the bell pepper, remove the stalk and seeds and cut into strips.

6. Wash the carrots, peel and cut into small strips.

7. Rinse potatoes, peel and cut into medium cubes.

8. Finely chop the garlic with a knife.

9. Wash the tomatoes and remove the skin. Cut the peeled tomato into slices.

Advice!! To easily remove the skin from a tomato, dip it first in hot water, and then in cold.

10. Cut the meat into pieces, and then finely chop into strips.

11. Add vegetable oil to a preheated pan and fry the lamb until brown. Add the onion, pepper and salt to the meat and fry until the onion is golden.

12. Then add tomatoes, tomato paste and chopped garlic, as well as finely diced radish.

13. Now add pepper, potatoes, carrots and mix everything well. After adding hot water, bring to a boil and put on medium heat to cook for 40 minutes.

14. While the soup is cooking, prepare the noodles. To do this, we divide our dough into two parts. Dust each piece with flour and roll out thinly.

15. We wind the rolled dough onto a rolling pin. And carefully remove the roll from the rolling pin onto the table.

16. Press the roll with your hand and cut across into centimeter strips.

17. Boil homemade noodles in boiling salted water for 10 minutes. We recline in a colander and dip for 10 seconds in cold water.

18. Put the finished noodles into soup bowls. Put the vegetables with meat on top and pour the broth. Our lagman soup is ready.

If it seemed to you that preparing such a dish is difficult, then I assure you it is not. Moreover, many people use ready-made, purchased ones instead of homemade noodles, and this reduces the complexity and time of cooking the soup. So you just have to properly stew meat with vegetables and delicious Uzbek soup with us tole.

Cooking lagman in Uzbek with photo illustrations

Uzbek lagman is a very interesting dish, it is neither soup nor noodles with meat sauce, but something in between. Our family loves this dish very much. I try to use as many spices and fresh herbs as possible.

We will need:

• Flour - 300 gr.;
• Water - 100 gr.;
• Egg - 1 pc.;
• Salt - 1 pinch;
• Lamb - 1 kg;
• Bulb - 3-4 pcs.;
• Carrots - 3 pcs.;
• Bulgarian pepper - 3 pcs.;
• Celery - 1-2 pcs.;
• Green radish - 0.5 pcs.;
• Garlic - 5-9 cloves;
• Tomatoes - 5-6 pcs.;
• Vegetable oil - 50-70 ml;
• Salt - 1 pinch;
• Coriander - 1 pinch;
• Zira - 1 pinch;
• Paprika - 1 pinch;
• Chili pepper - 1 pinch;
• Fresh herbs - 50 gr..

Cooking method:

1. Knead the dough by mixing flour, salt, egg and water. Cover the dough and refrigerate for 30-40 minutes.

2. Divide the dough into 3-4 parts.

3. Roll out each piece thinly and carefully roll into a roll.

4. Finely chop each roll and place on a floured surface. Leave it for a while to dry.

5. Lamb must be washed, dried and cut into pieces.

6. In a frying pan, fry the garlic cloves in vegetable oil and fat from meat.

7. Tomatoes must be beaten in a blender and mixed with finely chopped garlic.

8. Fried garlic must be removed and meat with chopped onions should be sent there.

9. Peel and cut carrots, peppers, celery and radishes into small pieces.

10. We send our vegetables to the meat and add seasoning. Close everything with a lid and simmer. After 10 minutes, put the garlic-tomato mixture and continue to simmer.

11. Meanwhile, boil homemade noodles in boiling salted water until tender.

12. Drain the water from the prepared water and send it to the meat with vegetables. If there is not enough liquid, you can add a little more hot water. The readiness of the dish is considered soft meat. Lagman in Uzbek at home can be served at the table. But on top, be sure to generously sprinkle everything with fresh, finely chopped herbs. Enjoy your meal!!

Step by step chicken lagman recipe

This soup can also be made from chicken, it turns out a very delicate taste, well, plus a dietary dish, that is, a great alternative to a traditional rather fatty dish. And if you limit yourself to spices, then it will be useful for children. Try to cook a good lunch or dinner option.

We will need:

• Chicken - 500-700 gr.;
• Eggplant - 1 pc.;
• Bulgarian pepper - 2 pcs.;
• Carrot - 1 pc.;
• Bulb - 1-2 pcs.;
• Tomato - 2-3 pieces;
• Garlic - 3-5 cloves;
• Fresh greens - 50 gr.;
• Vegetable oil - 50 ml;
• Noodles - 250 gr.;
• Salt - 1 pinch;
• Black pepper - 1 pinch;
• Paprika - 1 pinch;
• Chili pepper - 1 pinch;
• Coriander - 1 pinch.

Cooking method:

1. Cut the chicken fillet into pieces and boil the meat. Fry the boiled chicken until golden brown. Don't take the broth too far.

2. In another pan, fry the onion cut into half rings and coarsely grated carrots.

3. Wash pepper and eggplant, cut into strips and send to fry with carrots and onions.

4. We also cut the tomatoes and fry together with vegetables for 3-5 minutes.

5. Finely chop the garlic.

6. We take a deep saucepan, combine vegetables with meat. Add garlic, pour hot broth and pour spices, mix everything well, close the lid.

7. While the vegetables and meat are stewing, boil the noodles. Put the noodles in a separate deep plate on the bottom, and pour our sauce on top.

On a note!! You can use homemade noodles, special store bought noodles, nest pasta, or thick spaghetti.

Of course, it is best to use homemade noodles, I really liked the video selection of cooking noodles for lagman on the blog https://na-bludce.ru/lagman-v-domashnix-usloviyax.html.

Cooking beef lagman at home. Video

All recipes are different from each other, someone adds certain spices, someone cooks with radish, and someone does not. One variation of this Asian soup is beef lagman. It is best to cook it in a cauldron over an open fire. For you, a video recipe for cooking a dish with ingredients available to everyone.

For today I have everything. Hope it was helpful. Cook with love and stay healthy!!

tweet

Tell VK

Lagman… mmm, how delicious… tender meat in vegetable sauce and homemade noodles. Yes, it really is incredibly delicious. Therefore, in the summer, when the bazaar is already full of cheap vegetables and herbs, do not miss the moment, by all means treat your family to this famous Central Asian dish. And it is not at all necessary to pull or cut the noodles yourself. My God, where does a young mother or a working woman come from at this time! Just buy ready-made homemade noodles (fresh or dry) and enjoy the taste of lagman. Believe me, the main thing in lagman is meat and vegetables! Noodles are also important, but this one is secondary))) So, for practical housewives, I share a recipe for how to quickly cook a delicious lagman.

Ingredients:

(4-5 servings)

• 600 gr. veal
• 2 pcs. Luke
• 3 pcs. carrots
• 3-4 pcs. potatoes (optional)
• 1 eggplant
• 2 pcs. lettuce pepper
• 3-4 tomatoes
• 1 PC. hot pepper
• 3 garlic cloves
• 100 ml. vegetable oil or fat tail fat
• 400 gr. homemade noodles
• salt to taste
• ground black pepper to taste
• zira to taste
• bunch of cilantro or parsley

• To prepare lagman, it is best to use a large cauldron or a high frying pan with a thick bottom and walls. The more voluminous the vessel, the better, because there will have to be placed not only meat, but also a whole bunch of vegetables.
• Since the lagman cooks quite quickly, I recommend cutting the meat right away and preparing all the vegetables.
• The ideal meat for lagman is veal or young beef up to a year old. It is this meat that cooks very quickly and has a delicate taste. But you can also buy ordinary beef, which is cheaper, however, in this case it will have to be stewed a little longer.
• Beef, preferably with a small layer of fat, cut into cubes or fairly large strips.

• At the bottom of a cauldron or frying pan, put tail fat or pour vegetable oil.
• While the fat is warming up, cut the onion into half rings. And we cut it quite large, thin onion rings in this dish will be completely out of place.
• Put the onion in the hot fat. Fry until light golden brown.

• When the onion is golden, put the pieces of meat. Meat and onions are fried in boiling fat.

• When the meat is fried on the outside (redness will go away), put the carrot. You can cut carrots in different ways, the main thing is not very small. I cut into large straws, but you can also cut into half rings. Here, every hostess is her own creator!

• Often potatoes are also put in the lagman, with potatoes the dish turns out to be more satisfying. But as for me, the lagman is already quite satisfying, because it has a lot of meat, plus vegetables with noodles. Therefore, add potatoes or not, see for yourself. If you add, then put it after laying the carrots.
• Fry the contents of the cauldron for 5-10 minutes on a fairly strong fire. Vegetables should boil and gurgle in fat.
• Then we put the eggplant cut into large cubes. Fry. Instead of eggplant, you can put zucchini. In general, the lagman is good because you can put any vegetables in it.

• While the meat is stewed with vegetables, coarsely chop the lettuce pepper. For beauty, you can take multi-colored peppers. I have red and green. Add pepper.

• After the pepper, lay the tomatoes, cut into large cubes. We choose ripe, juicy and fleshy tomatoes, so that they release a lot of juice. Optionally, you can add 2 tbsp to the lagman. tomato sauce, but this is when there are few tomatoes.

• Cover the pot with a lid and reduce the heat. Stew, let the tomatoes release the juice.
• After 5-10 minutes, add chopped garlic and a small hot pepper. Be careful with hot peppers. Salt, pepper to taste, add cumin.

• Then pour boiling water over all this vegetable splendor. We pour enough water so that it slightly covers the meat and vegetables. Do not pour a lot, otherwise you will get a regular soup.

• Cover the cauldron with a lid and simmer everything together over low heat. Simmer until meat is cooked. If the beef is young, then 20-30 minutes is enough.
• While Lagman is stewing, boil the noodles. This is done as usual. We collect more water in a saucepan, put it on fire, salt the water.
• When the water comes to a boil, add the noodles. Cook the noodles until done. Fresh noodles cook much faster than dry ones, so we control the cooking process. Who likes noodles to be al diente, so we cook less time.

• We throw the finished noodles into a colander.
• That's almost all, our delicious, fragrant lagman is ready! We put the noodles in voluminous bowls, and pour plenty of vegetable sauce with meat on top. Sprinkle with chopped cilantro and serve.

• By the way, lagman, this is not soup, this is the second dish)))). Also see another great recipe for Caucasian cuisine -

Lagman is a Central Asian national dish of stewed vegetables, tender meat and special homemade drawn noodles. How to cook it at home so that even a novice hostess (or owner) can cope with the recipe? :)). To do this, consider the preparation of lagman with photographs of each step. Our dish will turn out to be fantastically tasty, bright, orientally fragrant and appetizing!

Lagman is popular in many Asian countries and is prepared in its own way everywhere. using their usual products. Therefore, vegetables and meat can be varied, there are a lot of recipes. We have already prepared with you 🙂 a wonderful dish of Middle Eastern cuisine - today we will consider the best recipes for cooking lagman.

How to cook lagman at home:

Lagman is something between the first and second courses. The classic lagman is served in a bowl, decorated with greens.

Consider how to cook lagman at home step by step, with a photo. It is better to make homemade noodles, but if time is running out, you can buy noodles in the store, fettuccine, wide-cut Italian spaghetti or lagman noodles, they are called that.

Traditionally, lamb meat is used, for lack of availability, we can use beef and / or pork.

From lagman, you can make both the first and second course, simply by changing the amount of broth. If we add a large amount of broth, then our food will become like soup, if we add a little broth, we get noodles with gravy, various vegetables and meat.

Lagman according to the classic recipe at home from lamb:

Lamb Lagman is perhaps the closest recipe to the original.

The classic lagman recipe involves the use of lamb.

Consider how to cook lagman at home, with a photo. You can change the ingredients, for example, you can remove the turnip, add potatoes, radishes or radishes, carrots, eggplant, celery. From spices, you can use star anise, cumin, coriander, whatever you like.

Ingredients for 2-3 servings:

• Lamb - 300 gr
• Tomatoes - 3-4 (medium)
• Bulgarian pepper - 1 pc.
• Turnip (or potatoes, carrots) - 1 pc.
• Onion - half a head
• Garlic - 2-3 cloves, optional
• Greens.

How to cook lamb lagman:

For cooking, it is better to use a real cauldron, wok, well, or a pan 🙂

We cut:

• Onion finely, can be in half rings
• Garlic
• Meat into small cubes
• Tomatoes in thin slices
• Carrot
• Potatoes, celery, etc.

You can add your favorite vegetables. The lagman recipe in our time is undergoing many variations.

Let's cut the vegetables right away, because then we'll have to deal with meat and onions.

Pour a little oil into our container, heat it up.

Put the chopped onion and garlic into the hot oil. Fry over high heat until golden onions appear for about 2-3 minutes, do not forget to stir.

Gradually spread the meat and fry for about 5 minutes. Salt and pepper.

When the meat is a little fried, we can start adding our vegetables.

It is worth recalling that lagman is a dish of Central Asian cuisine, that is, it is prepared by representatives of different Central Asian countries using their usual products. Therefore, vegetables and meat can be varied, there are a lot of lagman recipes

We spread all the vegetables: we will add tomatoes and bell peppers, turnips and chili peppers. Optionally, add your favorite ingredients that you would like to see in this dish.

Fry for 5 minutes, stir.

Add pepper, a little salt, you can add star anise.

Pour 0.5 water, if desired - add a little tomato paste.

After the water in the sauce boils, reduce the fire, cover with a lid, leave for an hour stew.

After we add greens, we try on salt, spices.

Mix and let stand.

It seems to me that most people don’t have a pasta machine 🙂 so we’ll make it together with you now, or simply buy it in a store, it will do - fettuccine or a special lagman, there is one too.

We put the noodles to boil, it is cooked for 5 minutes.

As a result, vegetables with meat are stewed, noodles are cooked.

When everything is ready, we can make a lagman.

If you made noodles yourself, then your lagman will turn out even tastier! 🙂

So - it turned out a bright and delicious dish! 🙂

In fact, lagman is a fairly simple dish to prepare, despite the fact that the name promised a terribly complex process.

Lagman is ready! Enjoy your meal!

Lagman, a recipe with a photo at home from beef:

The essence of cooking is the same: cut the ingredients, fry the meat, vegetables, and stew, serve with boiled long noodles. 🙂

Lagman is assembled from noodles and vegetables and meat immediately before consumption. Noodles are put in a bowl, vaji (meat and vegetables 🙂), greens are added.

Cooking beef lagman is not difficult, we look at a step-by-step photo of cooking lagman a little if you have any questions.

Ingredients for 2-3 servings:

• Beef - 300 gr
• Bulgarian pepper - 1 pc.
• Onion - half a head
• Tomatoes - 4-5 pcs (medium)
• Potato - 1 pc.
• Carrot - 1 pc.
• Radish - 1 pc.
• Sunflower oil
• tomato paste
• Garlic - 2-3 cloves
• Red hot pepper, salt - to taste
• Greens, celery
• Star anise, zira, coriander

How to cook beef lagman:

Lagman, recipe with photo at home from pork

This recipe is slightly different from the previous one, but, of course, you cannot call it a classic lagman recipe. Pork gives its own specific flavor to this dish and is suitable for everyone who “does not diet”, or just loves this meat 🙂 From pork, you can use pork pulp or ribs, it is desirable, of course, to cook from fresh, not frozen meat.

Ingredients for 2-3 servings:

• Pork - 300 g
• Tomatoes - 2-3 pieces (medium)
• Bulgarian pepper - 1 pc.
• Carrot - 1 pc.
• Radish - 1 piece
• Vegetable oils - 50 ml
• Garlic - 1 head, optional
• Chili pepper - 1 pod, optional
• Star anise, zira, coriander, red hot pepper
• Celery, greens optional.

How to cook pork lagman:

Take the dishes, a cauldron, wok, pot or pan will do.

If you want to make your own noodles, see the description.

Pork lagman is ready! Enjoy your meal!

Lagman, recipe with photo at home with chicken

Cooking chicken lagman is very simple. This, of course, is an unconventional version of Central Asian cuisine, classically, lagman is made from lamb. But for chicken lovers, this dish is great. It will have its own special flavor, and chicken lagman is also considered more dietary.

Ingredients:

• Chicken - 300 gr
• Carrot - 1 pc.
• Bulgarian pepper - 1 pc.
• Onion - half a head
• Eggplant - 1 pc.
• Tomatoes - 4-5 (medium)
• Garlic - 1-2 heads, optional
• White cabbage - 100 gr (a little)
• Pepper, salt
• Vegetable oil

How to cook Lagman with chicken:

Delicious chicken lagman is ready! Enjoy your meal!

How to cook homemade noodles

Consider cooking noodles for lagman step by step, with a photo - for those who decide to make homemade noodles themselves.

Attention: the recipe is long, but simple 🙂!

Ingredients:

• wheat flour of the highest grade - 1 kg
• egg - 1.2 pcs

Pour the flour on a flat surface and build the sides, make a recess for the water in the center with your hands.

Don't overdo it with water. We pour a little. It is important.

Slightly mix the salt in the water.

Add an egg.

We begin to mix, it is important to make the dough not too soft or too steep.

We will try to moisten all the flour.

So far, a heterogeneous mass is obtained from dry flour and flour, which has already absorbed moisture.

We need to take the dry residue and mix it into the wet dough. Thus, dry dough will also absorb some of the moisture.

Slowly stir the dough until a more or less homogeneous mass is formed. The process will take approximately 5-10 minutes.

Dry dough gradually becomes monolithic, homogeneous.

Now we need to gradually add water to the dough until it becomes plastic, like plasticine.

You can do this as follows - roll out the dough with a rolling pin, grease the surface with a small amount of water.

Now fold it in half, grease it again with water, etc.

Thus, it will be easier for us to regulate the humidity of the dough.

So, they smeared the dough with water, folded it in half, rolled it out with a rolling pin, smeared it with water again.

We do until the dough is plastic, elastic.

Lubricated with water, folded, walked with a rolling pin.

It will take about 10 minutes to do this procedure. And in the end, it will take about 20 minutes to knead.

Here is an example of how the dough should turn out - elastic.

It is necessary to let the dough lie down in a plastic bag - an hour and a half.

I would like to emphasize that it is due to prolonged kneading that the dough becomes elastic, that is, it will not tear, which is very important, since we will be making long noodles.

An hour and a half has passed, we will proceed to the next stage of preparing the dough.

The sheet of dough needs to be rolled out uniform layer about 1 cm thick.

In order to make it convenient to cut the dough, we can grease half of the layer with vegetable oil, so it does not stick together, and fold it in half.

Let's cut the dough in this way - about 2 centimeters wide. These are blanks for our noodles.

While we work with the rest of the dough, you can cover the cuts with a film so that they do not dry out.

The plate on which we will put the noodles, pre-lubricate with vegetable oil.

We begin to roll out the strips, pushing the hands together with the palms, away from us and returning to ourselves, while taking our hands slightly to the sides, thereby thinning the dough.

The thickness should be approximately 1 centimeter or slightly less.

Place the noodle blanks on an oiled plate.

Stretch a few more strips. Pour sunflower oil on top, rub with your hand.

The noodles keep in the refrigerator for 2-3 days.

When we need noodles, we take it out and “pull it out”.

Dough that has been stored in the refrigerator does not need to be heated. Our pieces are 1 cm in diameter, and for noodles they should be thinner.

We roll it out with one hand, pull it with the other and wind the other end so that the dough twists a little. It's okay if the dough sometimes breaks.

The diameter should be about 0.5 cm.

Now the stretched future “noodles”, we will stretch, and gently beat on the table.

After the dough has stretched a little and become a little thinner, we fold our future homemade noodles in half, and repeat tapping on the table.

We repeat the procedure several times, until the dough resembles noodles in thickness.

Adjust the thickness to your taste, you can make it thick or thin, like spaghetti.

We put a pot of water, throw 1 tbsp. a spoonful of salt.

We cook our “pulled” noodles for 5 minutes after boiling. We add to our delicious lagman! Ready!