Making authentic lagman at home is not difficult at all. This hearty and very delicious soup with meat, noodles, and vegetables is a great way to diversify your diet. Lagman is especially relevant in cold weather. We share 8 simple and quick recipes!
1. Classic Lagman with Beef
If you have an hour of free time, be sure to make lagman with homemade noodles and beef.
You will need:
Soup: 500 g beef pulp, 2 large tomatoes, 1 bell pepper, 2 onions and 1 large carrot, 2 potatoes, 0.5 dark radish, 350 ml meat broth, vegetable oil, salt, spices, herbs.
Noodles: 250 g flour, 1 chicken egg, 90 ml water and 1 tsp without a heap of sea salt.
Preparation: Knead a stiff dough for the noodles by mixing the specified ingredients in a bowl. Roll it into a flatbread, no thicker than 3-4 mm. Cut into thin strips and boil in salted boiling water for 5-6 minutes.
In a large saucepan, fry the meat in oil until golden brown, then alternately add onions, carrots, and bell peppers at intervals of 5-8 minutes. Add all other vegetables, cut into medium cubes. Pour in the broth, season with spices. Simmer covered over low heat for about an hour. Add garlic a few minutes before it's done. Arrange the noodles on plates, pour over the broth with vegetables and meat. Sprinkle with a pinch of herbs and serve immediately.
2. Vegetarian Lagman
For adherents of plant-based food, lagman is prepared with soy meat and ready-made rice noodles.
You will need: 150 g soy meat, 350 g rice noodles, 4 potatoes, 1 carrot, 2 onions, 3 large fleshy tomatoes, herbs, a couple of garlic cloves, salt and spices, corn oil.
Preparation: Prepare the soy meat according to the instructions, drain it in a colander to cool and remove excess moisture. In a small pot, bring two liters of purified water to a boil. Add the potatoes cut into narrow wedges; while they are cooking, prepare a sauté in vegetable oil with carrots and onions. Add grated tomatoes to the pan, simmer for about 15-18 minutes. Then add the soy meat and broth. Simmer covered for another 10 minutes.
Transfer the contents of the pan to the pot where the potatoes should have already cooked, season with salt and pepper to taste. Simultaneously, cook the rice noodles according to the package instructions. Arrange the noodles on plates, pour over the broth with vegetables and pieces of soy meat. Sprinkle with chopped herbs and garlic.
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3. Rabbit Meat Lagman
With rabbit meat, hearty, rich lagman becomes light and even dietary, but no less delicious and aromatic.
You will need: 500 g noodles (homemade or store-bought), 0.5 kg rabbit meat, 2 onions and 1 carrot, a piece of celery root, a handful of sun-dried tomatoes, 0.5 bell pepper, 50 g dried eggplants, 3 potatoes, 3 tbsp tomato sauce, garlic, herbs.
Preparation: Fry the meat pieces in any fat. Separately, prepare a sauté of onions with carrots and grated celery root. Transfer the sauté to a thick-bottomed pot or saucepan, add the meat, dried and sun-dried vegetables, bell pepper, tomato sauce, season with salt and pepper to taste. Pour water over everything and cook over low heat. Cut the potatoes into wedges and fry until golden brown. Add to the pot, let it simmer for about 20 minutes.
Before serving, boil the noodles, arrange them on plates, pour 1-2 ladles of lagman into each. Season with finely chopped garlic and chopped herbs.
4. Lamb Lagman
In Asian countries, authentic lagman is prepared exclusively with lamb!
You will need: 0.5 kg homemade thin noodles, 450 g lamb ribs, 2 bell peppers, 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: Place the meat in a large cauldron, add spices, sliced onions, a spoonful of tomato paste, pour a glass of water over it all and put it on the fire. When the liquid starts to boil, wait about 7 minutes, then pour in another two liters of purified water or any broth. Cook for one hour over low heat.
Once the lamb meat is completely cooked, add the vegetables cut into small bars to the cauldron, add garlic. Add enough water to barely cover the ingredients. Simmer covered for 35-45 minutes.
Arrange the noodles, cooked in salted water, into serving plates, place a piece of meat and a couple of spoons of stewed vegetables on top, pour over the broth. Sprinkle with fresh garlic and herbs.
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5. Lagman in a Multicooker
Lagman can be cooked much faster in a multicooker than on a stove. Moreover, the dish turns out much tastier!
You will need: 0.5 kg chicken meat, 2 potatoes, 2 small onions, 1 sweet bell pepper, 0.5 green radish, 1 carrot, 2 tomatoes, 3 cloves of garlic, 350 g noodles (can be replaced with spaghetti).
Preparation: Turn on the "Fry" mode in the multicooker, pour a little vegetable oil into the bottom of the bowl. Fry the chopped onion and carrot. Add the chicken meat cut into pieces to the fried vegetables, cook until the chicken is covered with a white crust.
Add diced potatoes, deseeded sweet pepper, and radish to the multicooker pot. Add grated tomatoes. Season with salt and pepper to taste. Pour in water. Switch the appliance to "Stew" mode, close the lid and cook for 50-60 minutes. Cook the pasta until done, arrange on plates, put a few pieces of meat and stewed vegetables in each, pour over the broth.
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6. Fried Lagman
A wonderful dish of Uzbek cuisine - "Kavurma Lagman" or "Fried Lagman".
You will need: 500 g homemade noodles, 0.5 kg veal, 3 eggs, 3 large onions, 150 ml vegetable oil, 150 ml tomato juice, 2-3 cloves of garlic, 1.25 tsp cumin, salt and pepper, fresh herbs.
Preparation: Cut the meat into very small cubes, approximately 1x1 cm. Pour vegetable oil into a large cauldron, fry the onion cut into half-rings. Add the meat, minced garlic, salt, season with cumin and pepper, pour in tomato juice. While the vegetables and meat are cooking, place a frying pan on the stove, heat a couple of spoons of vegetable oil in it, pour in the beaten eggs 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 lightly browned. Transfer to the meat with vegetables, sprinkle with chopped herbs.
7. Lagman with Cabbage
Instead of noodles, you can use any pasta in cabbage lagman. It will be very delicious!
You will need: 500 g pork, 3 potatoes, 150 g white or cauliflower, 1 beet, 1 green or white radish, 0.5 bell pepper, 5 small tomatoes, 2 carrots, 350 g onions, 1 head of garlic, 1 tbsp sea salt, 0.75 tsp ground pepper, vegetable oil, herbs.
Preparation: Cut the meat, potatoes, fleshy tomatoes, and radish into small cubes. Carrots, beets, and cabbage - into thin strips, bell pepper and onion - into half-rings. First, fry the meat in oil, then add the tomatoes, garlic pressed through a press. After a couple of minutes, add the remaining vegetables to the meat. Season with salt and pepper, add water and simmer for about 45 minutes over low heat. Serve with noodles and fresh herbs.
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8. Vegetable Lagman
This dish has so many different types of vegetables that it can safely be called a "vitamin bomb".
You will need: 3 onions, 5 large potatoes, 1 zucchini, 2 small carrots, 2 bell peppers, a handful of green beans, 3 fleshy tomatoes, 0.5 cup tomato juice, 3 cloves of garlic, seasonings (black ground pepper, dried basil and cilantro, cumin seeds, coriander, hot chili, paprika, star anise, ginger), salt and sugar to taste, fresh herbs, clarified butter, 1 liter water, 500 g pasta.
Preparation: In a saucepan, sauté onions with carrots in clarified butter. Add thinly sliced tomatoes, add chopped pepper, a handful of green beans, and seasonings. Pour in tomato juice, stir and simmer covered for 15 minutes after boiling. Add potatoes and zucchini, pour in water. Cook until done. Mix separately cooked pasta with vegetable sauce, add garlic and herbs. Let it simmer for one minute and remove from heat.