Homemade noodles for lagman

Homemade noodles for lagman

Regular lagman noodles at home. Delicious! To make the usual Lagman dish, it is better to make noodles at home. This is not a very difficult process, but you can be proud of the result. Plus, homemade noodles are healthier than store-bought ones. Suitable for soups, lagman or as a side dish for meat.

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Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 40 min

Step-by-step production

Step 1:

Prepare the necessary ingredients. I took the amount of goods for two servings, but it is better to take more. Leftovers can be frozen permanently and stored in the freezer in a tightly sealed bag. By preparing noodles for future use, you will save effort and cooking time the next time.

Step 2:

Sift the flour along with table salt into a deep bowl. This way it will be enriched with oxygen and the dough will be the most affectionate and obedient. Make a funnel in the middle and break one large egg into it. It is better to take a homemade egg with a catchy orange yolk. It will give the pasta a nice yellow color. Gently mix the flour with the egg with a spoon, then continue kneading with your hands.

Step 3:

Pour cool water and unflavoured vegetable oil into a bowl. Knead an elastic, fairly stiff, smooth dough that does not stick to your hands. Add as much flour as needed to achieve the desired mixture. Cover the bowl with the dough with a towel. Leave for 30 minutes so that the gluten is released from the flour. The dough will become more flexible and will not tear when rolled out. While the dough is resting, knead it four times.

Step 4:

Dust your work surface with flour. Remove the dough from the bowl. Roll it into a narrow layer. The thinner you roll, the tastier and more tender the noodles will be. If necessary, add a little flour, but do not overdo it, otherwise the dough will become even steeper and it will be harder to roll it out.

Step 5:

Sprinkle both sides of the thinly rolled out dough with flour. Roll it into a loose roll. Using a sharp and long knife, cut thin rings 3-4 mm wide. Divide them into strips. If they stick together, sprinkle the workpieces with more flour. Distribute them on a tray or large cutting board (also sprinkle with flour). Leave to dry for 10-15 minutes. Turn the pasta over so that the other side dries out.

Step 6:

Boil water in a wide saucepan. Add some salt. Add 1-2 tbsp. l. vegetable oil so that the noodles do not stick together. Cook homemade noodles for about 3-4 minutes after boiling. Give it a try. It is important that the pasta is cooked and not overcooked. How to find her readiness? Give it a try. The noodles should be elastic, but not hard. Drain it in a colander. Wash with cool boiled water. Let the water drain. Serve the dish immediately while it is hot.

It is very tasty to serve homemade noodles with meat gravy and vegetables. My family was in absolute ecstasy. We asked to cook more often.

You can test how to cook pasta by mixing hard and premium wheat flour in equal proportions. When cooked, such noodles will better retain their dense texture, will not boil over and will be even tastier.

If you are preparing noodles for future use, keep in mind that this dough dries out quickly. Therefore, when working with the first part of the dough, cover the second with a damp towel or wrap it in a plastic bag.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. You need to focus on how the dough should turn out (dense, soft, watery, etc.). Read this article for a lot of useful information about why flour of the 1st and the same grade can have different characteristics.

Noodles for lagman

Let's prepare noodles for lagman - stretched, round, in the form of thin long threads?

Pulling noodles is an art. After kneading, they stretch it, beat it on the table and wrap it around their hands, like yarn. A fascinating sight and very careful work. The noodle dough must be especially elastic. To do this, a special soda-salt solution is mixed into it.

It will take more than an hour to tinker. And yes, not everyone will succeed the first time without proper skill. Pulling out narrow and long noodles is a matter of experience. If you practice, you can amuse your family with a “real” lagman. It's worth it!

Ingredients

• wheat flour – 350 g
• chicken egg – 1 pc.
• water at room temperature – 100 g
• salt – 0.5 tsp.

• salt – 0.5 tsp.
• soda – 1/4 tsp.
• warm water – 40 g

• vegetable oil – 70-100 ml

Manufacturing

In a bowl, mix the egg, salt and water.

Add flour and knead into a stiff dough. Knead the dough in a bowl and then on the board. I add flour evenly, stir with a fork, and then switch to kneading by hand. The amount of flour may vary depending on its properties. The dough must be stiff, because later it will rest some more (become softer) and absorb the solution (become even softer and more elastic).

Roll into a tight ball. Place the dough in a bowl, cover with film and leave for 1 hour to rest. After the designated time, you will notice that it has become softer and more pliable.

In a bowl, create a solution of water, salt and soda. Pour this solution into the bowl with the dough.

Using your fingers and fists, knead again so that the liquid is completely absorbed into it. Creating this is not as easy as it seems, but after about 5 minutes you will definitely succeed.

The dough will “absorb” all the water. It should turn out sticky.

Moisten your hands with oil. Divide the dough into small pieces and shape them into balls the size of a walnut.

Place any ball on a table or board, roll it with your palms on top so that flagella the length and width of a pencil emerge. Leave for 10 minutes.

After this, pull each flagellum individually into the longest and narrowest bundle - you should get vermicelli-shaped noodles. To do this, you need to take a small tourniquet by both ends and, hitting the middle of it on the table, stretch it to the sides. If your dough is softer, then they will stretch under their own weight (but be careful not to tear). The noodles will stretch up to a meter. This is where I actually stopped. But masters can go further: fold it in half and pull it out again, hitting it on the table and repeat the function again. The result will be long and narrow noodles, round like vermicelli.

Pull out all the flagella blanks in this way. I did this in portions and boiled it immediately so that nothing would stick together.

Cook the noodles in a pan of salted bubbling water. Cooking time depends on the thickness of the noodles. Be careful not to overcook it, otherwise your lagman may turn into “porridge.” When cooking, the threads should increase slightly in size, this is normal - this is how soda works.

When cooked, remove and grease generously with vegetable oil!

When serving, pour boiling water over the noodles, place in bowls or deep bowls, pour over the gravy, sprinkle with chopped herbs and garlic. You can serve grape vinegar and ground dark pepper separately. Bon appetit!

4BestCook.ru

Lagman is an extraordinary dish, and almost everyone still can’t decide whether to serve it for the first or second time. In fact, it is something in between, balancing between soup and noodles with gravy. Lagman was first prepared in Central Asia, it is popular in almost all countries, and it is logical that there are a huge number of options for its production. For example, Uighur lagman is one of the oldest recipes, Tatar lagman (this people, although they do not consider lagman their usual dish, also respects it very much), lagman in a cauldron or lagman in a slow cooker - in a modern way.

You can buy lagman noodles, but homemade lagman noodles are much better. In this article we will tell you how to create this side dish without the help of others. Production will take relatively little time - noodles for 9 servings of the finished dish will take about 2 and a half hours. The finished lagman is very tasty, and everyone can enjoy it, even those on a diet - it is a food of medium calorie content.

Recipe for lagman noodles

First you need to prepare all the ingredients. For the dough you will need:

• flour – 800-1000 g;
• testicle – 2 pcs.;
• water – one and a half glasses;
• Sunflower oil – 150 g;
• salt – 1 tsp.

Separately, you will need to create a solution of salt and soda, which will take half a glass of water, 0.5 tsp. soda and 1 tsp. salt.

The process of making noodles for lagman with your own hands is divided into several parts: first, the dough is kneaded and processed, then the noodles are drawn out and, finally, boiled. Let's look at the process step by step:

1. You need to prepare a large deep bowl. Two eggs are broken into it, salted and whisked. Then pour one and a half glasses of warm boiled water into the mass and mix everything again.
2. The flour must be sifted, preferably a couple of times. After this, the flour is poured into another bowl in a slide, and a hole is made in the middle of the slide. You need to pour a mixture of water and eggs into it and start mixing - first with a spoon.
3. After a while, stirring in the basin will become awkward. This is a symbol that it’s time to put the dough on a clean table and start kneading it with your hands, adding a little flour from time to time. The dough must be kneaded for at least a quarter of an hour.
4. When the dough is kneaded, it must be covered and left to stand for 1 hour.
5. Now a solution of soda and salt is being prepared. It should be rubbed in while simultaneously twisting a piece of dough into ropes. The procedure is repeated more than once until the dough becomes firm and elastic.
6. The dough is ready, now the cutting of noodles for lagman begins. It should be cut on a cutting board into small longitudinal strips. After cutting, the noodles are placed on a tray, previously greased with sunflower oil, and covered. The noodles must stand for another half hour.
7. After half an hour, take a strip of dough, place it on your palm and roll it over your fingers. It must be twisted so that it becomes the width of an ordinary pen. It’s worth looking at how the lagman noodles look in the photo to understand exactly how the strip is twisted. The twisted strips must be laid out so that they do not stick together.
8. The noodles are ready, all you have to do is boil them! It is cooked for about 5 minutes in salted water. You need to wait until the water boils, then add the noodles one by one so that they don’t stick together.
9. The finished product is placed in a colander, rinsed with cold water and flavored with sunflower oil.

Now the noodles can be laid out, poured with sauce and decorated with parsley or dill. By the way, you shouldn’t throw out the water in which it was boiled - the sauce is made from it. Bon appetit!

Dishes with lagman noodles: 8 best recipes

One of the most popular Asian dishes, lagman, includes special lagman noodles. Recipes with it can be not only varieties of the first dish, but also other side dishes, casseroles, main courses and soups.

Noodles with chicken and celery

• 250 g noodles for lagman;
• 300 g chicken fillet;
• 2 stalks of celery;
• 1 bell pepper;
• 3 cloves of garlic;
• 0.5 tsp. salt.

1. Boil the noodles for 10 minutes, then rinse with cool water.
2. Cut the celery root with a sharp knife.
3. Fry together with chopped garlic in sunflower or olive oil for 5 minutes.
4. Then add chicken and bell pepper, cut into small pieces.
5. Add salt.
6. Cook for another 20-25 minutes.
7. Place chicken and noodles on a plate. Stir and garnish with sesame seeds.

Tsuiwan with meat

• 1 small fork of cabbage;
• 300 g noodles for lagman;
• 300 g lamb or pork;
• 150 ml water;
• 1 bell pepper;
• 1 carrot;
• 3 tbsp. l. soy sauce;
• 3 tbsp. l. tomato paste;
• a bunch of greenery;
• 2 pinches of hot chili pepper;
• 1 tsp. salt.

1. Cut the meat, potatoes and peppers into cubes, and the onion into half rings. Grate the carrots.
2. Fry all ingredients in a frying pan for 15 minutes.
3. Then add salt and pepper and add finely chopped cabbage, water, tomato paste and soy sauce.
4. Simmer covered for another 10 minutes.
5. Decorate the finished dish with herbs.

Carbonara with bacon and parmesan

• 350 g lagman noodles;
• 250 g bacon;
• 150 g Parmesan cheese;
• 2 cloves of garlic;
• 350 ml heavy cream;
• 1 pinch of ground black pepper;
• 2 pinches of salt.

1. Fry the noodles in a frying pan for 2 minutes.
2. Cut the bacon into small pieces and fry with chopped garlic in vegetable oil for 5 minutes.
3. Place lagman noodles with bacon and pour cream. Salt and pepper.
4. Simmer covered for 10 minutes.
5. Sprinkle the finished dish with grated Parmesan cheese.

Nests with minced meat

• 300 g noodles for lagman;
• 400 g minced pork or chicken;
• 200 g of new champignons;
• 2 tbsp. l. sour cream;
• 150 g hard cheese;
• 2 cloves of garlic;
• 0.5 tsp. salt.

1. Boil the noodles for 2 minutes, drain the water.
2. Cut the champignons into small slices and fry in sunflower oil for 5 minutes.
3. Then add minced meat.
4. Simmer covered for another 15-20 minutes. Salt the filling.
5. To make the sauce, add chopped garlic to the sour cream and stir.
6. In a mold greased with butter, form nests from the noodles.
7. Place 1 tbsp in each nest. l. entrails. Pour sour cream sauce on top and sprinkle with grated cheese.

Ham and Cheese Casserole

• 300 g of ready-made noodles for lagman;
• 250 ml cream;
• 150 g hard cheese;
• 200 g ham;
• 0.5 tsp. salt;
• 1 pinch of ground black pepper;
• 2 pinches of grated nutmeg.

1. Add salt, nutmeg and ground black pepper to the cream.
2. Grate the cheese.
3. Place half of the noodles in a greased baking dish.
4. Cut the ham into thin slices and place on the noodles.
5. Add half the grated cheese to the pasta.
6. Then add the remaining noodles sparingly.
7. Pour the mixture of cream and spices over the casserole.
8. Sprinkle with remaining cheese.
9. Bake in a previously preheated oven for 35-40 minutes.

Warm salad with lagman noodles

• 250 g noodles for lagman;
• 1 bell pepper;
• 1 zucchini;
• 2 tomatoes;
• 100 g green beans;
• 2 pinches of salt;
• 1 tbsp. l. spicy mustard.

1. Boil the noodles in salted water for 10 minutes. Then drain the water.
2. Cut the vegetables into small pieces, add 1 tbsp. l. olive oil and salt. Mix. Place in the oven for 15 minutes.
3. Place the prepared vegetables over the noodles.
4. Season the salad with the consistency of olive or sunflower oil and mustard.

Noodles with seafood

• 350 g lagman noodles;
• 400 g frozen seafood (shrimp, squid, mussels, octopus);
• 3 tbsp. l. soy sauce;
• 100 ml cream;
• 150 g green beans;
• 1 onion.

1. Boil the noodles in salted water until tender.
2. Fry seafood, beans and finely chopped onions in sunflower oil for 5 minutes.
3. Then add soy sauce and cream. Simmer covered for 5-7 minutes.
4. Place the finished noodles with the seafood and beans.
5. Leave for 10-15 minutes so that the noodles are soaked in the sauce.

Chicken broth soup

• 150 g noodles for lagman;
• 200 g chicken fillet;
• 1 carrot;
• 4 small potatoes;
• 0.5 tsp. salt;
• 2.5 liters of water;
• a bunch of greenery.

1. Boil the chicken in salted water for 30 minutes.
2. Once done, add the diced potatoes.
3. After another 10 minutes, add lagman noodles, add grated carrots and bay leaves to the broth.
4. Cook everything for 10-15 minutes.
5. Decorate the finished dish with herbs.

Noodles for lagman can be prepared independently from premium flour, salt, vegetable oil and water, or you can purchase a ready-made version in the store. In any case, the finished dish will be fragrant, satisfying and tasty.