Delicious lagman recipe

Lagman

A selection of recipes for making lagman at home with photos and step-by-step instructions. Would you like to know how to cook lagman? Choose a recipe!

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How to cook lagman?

Ingredients

Beef pulp – 300 g

Sweet pepper – 1 pc.

Hot pepper – 1 pc.

Greenish radish – 1 pc.

Tomato paste – 1 tbsp.

Garlic – 2 cloves

Ground coriander – 1 tsp.

Dry adjika – 0.5 tsp.

Vegetable oil – 3 tbsp. l.

Dry paprika – 1 tsp.

Noodles for lagman – 200 g

Ingredients

Beef – 350 g

Vegetable oil – 70 ml

Onions – 1 pc.

Green beans – 100 g

Chinese cabbage – 100 g

Bell pepper – 2 pcs.

Tomatoes – 1 pc. (big)

Tomato paste – 1.5 tsp.

Coriander – 0.5 tsp.

Ground dark pepper – 0.5 tsp.

Noodles for lagman – 500 g

Soy sauce – 3 tbsp.

Hot pepper - to taste

Garlic – 3-4 cloves

Green onion – 2-3 stalks

Ingredients

Pork – 700 gr;

Sweet pepper – 1 piece;

Onion – 1 piece;

Vegetable oil – 50 ml;

Potatoes – 3 pcs;

Garlic – 2 cloves;

Water – 2 glasses;

Salt, cumin, coriander and ground paprika - to taste;

Lagman noodles – 400 gr.

Ingredients

Wheat flour – 1 kg.

Chicken egg – 5 pcs.

For the sauce:

Lamb – 600 gr;

Onions – 4 pcs;

Tomato paste – 2 tbsp;

Ground turmeric – 1 tsp;

Ground paprika – 1 tsp;

Fenugreek – 10 grains;

Ground chili pepper – ½ tsp. (taste)

Potatoes – 4 pcs;

Bell pepper – 2 pcs;

Reddish tomatoes – 3 pcs;

Daikon – 100 gr;

Ingredients

Pulled noodles – 400 g

Beef – 350 g

Bell pepper – 1 pc.

Chili pepper – 1 pc.

Garlic – 3 cloves

Ground coriander - to taste

Tomato paste – 1 tsp.

Vegetable oil – 80 ml.

Green beans – 1 handful

Ingredients

Beef – 300 g

Onions – 1-2 pcs.

Sweet pepper – 2 pcs.

Garlic – 2 cloves

Vegetable oil – 3-4 tbsp.

Soy sauce – 2 tbsp.

Green onions – 3 pcs.

Ground red pepper

For the noodles:

Vegetable oil - for lubrication

Ingredients

Wheat flour – 500-600 g

Water – 0.5-0.7 cups

Chicken egg – 1 pc.

Sunflower oil – 100 ml

For the Waja sauce:

Beef (lamb) – 600 g

Bell pepper – 1-3 pcs.

Eggplants – 1-3 pcs.

Tomatoes – 1-3 pcs.

Onions – 1-2 heads

Garlic - to taste

Seasoning for lagman - to taste

Table salt - to taste

Sunflower oil - for frying

Noodle broth – 1 cup

No matter what kind of greens - optional

Ingredients

Beef – 700 gr;

Onion – 1 piece;

Carrots – 1 piece;

Snow-white radish – 1 piece;

Potatoes – 0.5 kg;

Eggplant – 1 piece;

Bell pepper – 1 piece;

Noodles – 400 gr;

Tomatoes – 2 pieces;

Zira – 1 teaspoon;

Ground dark pepper - to taste;

Bay leaf – 3 pieces;

Sunflower oil – 50 ml.

Garlic – 3 cloves;

Ingredients

Ground sweet paprika - to taste

Sweet pepper – 1 pc.

Ground black pepper - to taste

Garlic – 2 cloves

Fresh dill or parsley – 1 bunch

Beef pulp – 700 g

Potatoes – 2 pcs.

Lagman or wheat noodles – 200 g

Onion – 1 pc.

Refined olive oil – 50 ml

Ingredients

Beef – 400 gr;

Onion – 1 piece;

Frozen pepper – 100 g (preferably the freshest 1 pc.);

Greenish radish – 1 piece;

Tomato paste – 2 tablespoons;

Garlic – 2 cloves;

Peppercorns – 5 pcs;

Bay leaf – 2 pcs;

Chili pepper – 1 piece;

Vegetable oil – 50 ml;

Dill, parsley – 1 bunch;

Egg noodles for lagman – 200 g;

Ingredients

Lamb pulp – 600 g

Onion – 200 g

Tomatoes – 250 g

Potatoes – 260 g

Sweet pepper – 90 g

Greenish radish – 150 g

Garlic – 3 cloves

Bay leaf – 2 pcs.

Sunflower oil – 30 g

Nested noodles – 1 per serving

Ingredients

Beef – 300 g

Onions – 2 pcs.

Sweet pepper – 2 pcs.

Garlic – 3 cloves

Soy sauce – 2 tbsp.

Tomato paste – 1 tbsp.

Vegetable oil – 4 tbsp.

Coriander – 1 tbsp.

Pasta (bucatini) – 300 g

Hot pepper - to taste

Marinade for meat:

Soy sauce – 2 tbsp.

Corn starch – 1 tbsp.

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Lagman

Lagman is prepared in various countries of Central Asia. It consists of two parts - homemade, thinly rolled noodles and wajji (stewed meat with vegetables).

First, the noodles are boiled. The meat is fried in a frying pan until golden brown, then vegetables are added - potatoes, radishes, tomatoes, carrots, beets, cabbage, onions, sweet peppers, garlic. After this, the meat and vegetables are poured with the water in which the noodles were cooked and simmered over low heat. The finished noodles and vaju are laid out on a plate in layers and sprinkled with herbs on top.

Lagman is a hearty and nutritious Central Asian dish, usually prepared with lamb. We are .

A tasty, satisfying, rich dish! Just what you need for cold autumn weather. And it will warm and satiate and...

Nourishing soup for autumn lunch

Yes, friends, that’s exactly it – in 20 minutes! And even without potatoes... I couldn’t, no matter how I imagined, put it together.

average

With a larger amount of broth, lagman looks like soup, with other production methods it looks like noodles with.

It’s simply mind-blowing how many lagmans there are on our Mother Earth. Uyghur, Uzbek, Kyrgyz, .

average

Just

Lagman, a popular Central Asian dish, can be served as both the 1st and 2nd courses. In Russia it.

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difficult

In Central Asia and the Caucasus, the advantages of lamb have long been appreciated - in terms of its nutritional value, it is not.

Just

Lagman, a popular Central Asian dish, can be served as both the 1st and 2nd courses. In Russia it.

average

This is not a lagman - some kind of gag. Real - in Chinese, in Korean. with proper vegetables

I live in Almaty. I have never seen lagman with potatoes and beets, and I didn’t see carrots in it either. And they add Chinese cabbage. And for me, lagman without celery is not lagman.

lagman with cabbage or potatoes. I think it’s better not to risk the food. But here’s the recipe that I cook myself in a restaurant: lamb, raw (you can melt a small piece of fat tail fat before hot), onion, celery, garlic, bell pepper (flower, for beauty;)) , green beans, tomato paste (or tomatoes without skin), water, flour (for tightening), soy sauce. Noodle dough: 1 kg flour, water

330g, 4 eggs (whites only), salt. It will be delicious

This is a dish of Uyghur and Dungan cuisine. There is even another name: Dungan noodles. Potatoes can be there (cut into very small cubes), but this is the first time I’ve heard about beets and cabbage, well, carrots are not needed. You can add eggplant. But the recipe is not lagman, but soup or vegetable stew.

This is not lagman, but borscht. Let's start with the fact that LAGMAN is not a dish of Uzbek but Uyghur cuisine. Secondly, they never put potatoes, carrots, or cabbage in the gravy for lagman, this is absurd. There is only: meat, onions, semi-bitter peppers, celery and garlic.

How to cook lagman at home - the best step-by-step recipes

Lagman is considered a multinational dish; it is loved and prepared by almost all peoples of the world. It is clear from history that the first to prepare this dish were the ancient Chinese. Central Asia is the birthplace of lagman. The dish itself consists of long noodles, meat and sauce, which, by the way, is prepared differently in different countries. This is sort of a “hidden” ingredient. Because the Central Asian dish is prepared with the addition of spicy foods and spicy spices. But the meat can be completely different, or rather, the one that you and your family members like most. The noodles can be prepared independently or purchased at the store. There are a huge number of lagman recipes, you can’t try them all, it’s enough to study a couple and pamper your guests and household with them.

Lamb lagman according to traditional recipe

A meat dish with a side dish of long-loved noodles and spicy sauce will occupy the dominant space, both at a formal and everyday feast.

The list of ingredients for the dish is as follows:

young lamb meat – 0.7 kg;
boiled water – 5 tbsp.;
eggplant – 0.3 – 0.4 kg;
bell pepper – 0.2 kg;
tomatoes – 0.5 kg;
carrots – 2 pcs.;
onion – 3 heads;
noodles (homemade or Makfa) – 0.3 kg;
greens – 1 bunch;
seasoning for pilaf.

Step-by-step recipe for lamb lagman:

Lamb may be on the bone, or you can eat only the sirloin. Cut into medium pieces and simmer for a quarter of an hour in a preheated frying pan with fat.
Add the fried onions and carrots, simmer, reducing the heat to low for a couple more minutes.
Chop other vegetables into strips.
Place all ingredients in an iron container with thick walls (cauldron, saucepan).
Separately cook the rich broth “on the bones”, “seasoning” it with finely chopped onions and half a carrot.
Strain the broth and pour in the main composition, cook for half an hour, covering the container with a lid.
Add the prepared seasoning and simmer for 5-10 minutes.
Boil the noodles separately for a couple of minutes; they should be slightly damp.
Serve in the following order: noodles, and on top of meat with boiled vegetables.

This dish will please everyone, it’s hearty and incredibly tasty!

Lagman with chicken

Chicken is considered dietary meat and is used in virtually all diets, which means that lagman from it will be low in fat and with a minimum of calories.

Pork lagman at home

Pork lagman is very rich and nutritious, it will become the “highlight” of the table. This dish can surpass all other snacks.

The recipe will require the following ingredients:

pork (pulp without bones and fat) – ½ kg;
onions – 100 g;
carrots – 100 g;
tomatoes – 150 g;
sweet pepper – 100 g;
potatoes - 2 medium tubers;
garlic - half a head;
seasonings and herbs to taste;
noodles – 200-250 g.

Pork lagman step by step recipe

Cut the pork into small pieces and the onion into thick quarters.
Heat the cauldron with oil over high heat for 5-7 minutes so that the oil “starts” to play.
Place the cooked meat and onions in a container and fry for 10 minutes until golden brown.
Add seasonings and spices, simmer for a few more minutes.
In the next “trench” we send crushed tomatoes and garlic cloves.
Next are potato tubers, cut into narrow strips. It is imperative to mix everything.
Then add quartered bell peppers.
The outermost layer is carrot sticks, spices and herbs.
Pour boiled water over the meat mixture until the level is 1 cm higher.
Simmer for half an hour.
At this time, boil the noodles in lightly salted water.

An easy-to-make dish that takes a little less than an hour and a half to prepare.

Uzbek-style beef lagman in a cauldron over a fire

The most delicious and fragrant dishes are obtained if they are cooked over a fire, and if at the same time you use a cauldron as a container for production, then there will be no price for it.

A real regular recipe for lagman in Uzbek requires the availability of the following products:

lamb with bones – 1 ½ kg;
homemade noodles – ½ kg;
onion – 150 g;
carrots – 150 g;
radish – 100 g;
tomatoes – 200 g;
reddish pepper – 70 g;
eggplant – 300 g;
potatoes - 2 tubers;
white cabbage – 200 g;
garlic – 4 cloves;
spices for pilaf, herbs (cumin, cilantro, cloves).

Made according to a classic recipe

Remove film and bones from meat; no need to rinse.
Light a fire, hang the cauldron, and let it warm up.
First, vegetables such as onions, garlic cloves and tomatoes will come in handy. They must be chopped into small fragments and the skins must be removed from the tomatoes first.
Meat should be fried in melted lard, bones or fat, without using any type of oil. Once the fat has melted, the bones should be removed from the cauldron.
Throw in the meat, cut into large pieces, immediately throw in half rings of onion, simmer for a quarter of an hour.
Then add chopped garlic cloves and tomato cubes.
Subsequent ingredients must be added evenly, starting with carrots, radishes, eggplant, then you can add pepper and put shredded cabbage in the outermost layer.
It should be simmered for at least a quarter of an hour.
Then you need to throw in the fried bones, add water to the mixture, and wait until it boils.
And after that, add potato wedges, cook for half an hour, seasoning with spices.

Boil the Italian noodles separately. Serve in the usual way, first the noodles, and then the meat with vegetables and rich broth.

The attractive smell of smoke will make the lagman incredibly tasty, it will be very difficult to resist and not try it!

Step-by-step recipe for lagman in a slow cooker

Almost all dishes in modern times are prepared using a slow cooker. This doesn’t change the taste much, but the method itself takes the least amount of time to cook.

It contains the following ingredients:

meat (whatever you like - beef, pork, chicken, lamb) - 1 kg;
onions – 2 heads;
sweet pepper – 100 g;
chili pepper – 1 pod;
tomatoes – 150 g;
garlic – 2-3 cloves;
boiled water – 10 tbsp.;
homemade noodles;
spices for lagman;
greens - 1 bunch.

Lagman in a slow cooker recipe

Chop the meat into medium pieces, place in a bowl, and cover with water.
Set the “quenching” mode for 60 minutes.
After half an hour, you can begin “active” actions, chop all the vegetables according to the list.
Combine vegetables with meat and simmer for another half hour.
5-7 minutes before readiness, season the dish with spices and chopped herbs.

A recipe for the “lazy”, no hassles, and during the break you can have time to watch your favorite TV series.

DIY homemade noodles for lagman

As mentioned above, lagman noodles can be purchased in the store, or you can prepare this ingredient with your own hands. Taste properties will vary. A homemade dish is homemade because all the ingredients for it are prepared at home. And then the lagman comes out richer and you can vouch for its properties. The most important thing is that there are absolutely no difficulties in making noodles for lagman.

Traditional lagman in Uzbek

A hearty and orientally colorful dish, spicy and hot. Both 1st and 2nd at once. Warm noodles, juicy cubes of meat and all this under a thick rich gravy.

Here is a recipe for traditional lagman. There is no single “correct” recipe. Radish, cabbage, and celery are often added to Uzbek-style lagman. Uyghur lagman is prepared using noodle broth, often with the addition of eggplant. Vegetables are placed according to the season. In modern cooking, lagman is prepared with pork and even turkey, but it is still considered traditional to be made with lamb or beef.

For this famous dish, chumza noodles are prepared and the waja meat sauce is cooked separately. Now I will carefully outline how to create a waja for a lagman. See the step-by-step recipe for homemade pulled noodles here.

Ingredients

homemade noodles – 400-500 g
beef or lamb – 400 g
vegetable oil – 4-5 tbsp. l.
onions – 2 pcs. (200 g)
carrots – 1 pc. (70 g)
greenish radish – 100 g
potatoes – 2 pcs. (100 g)
bell pepper – 2 pcs. (80 g)
tomatoes – 2 pcs. (100 g)
tomato paste – 2 tsp.
chili pepper – 1 pc.
garlic - 3 teeth.
salt - to taste
ground cumin (jeera) – 1/3 tsp.
ground coriander – 1/3 tsp.
ground dark pepper – 1/4 tsp.
sweet ground paprika – 1 tsp.
water – 2-2.5 l
parsley and cilantro - 1 bunch.

Manufacturing

Trim the meat from the veins and cut into small cubes 1.5-2 cm. Heat 4-5 tablespoons of vegetable oil in a cauldron (calcinate well so that the meat does not stick and is fried until crusty). Throw in the meat.

Fry over high heat until the meat juice evaporates and the pieces become golden brown on all sides.

Cut the onion into cubes, add to the cauldron, fry a little.

Also cut the carrots into cubes, add them after the onions, and fry for a few more minutes. If you add radish (I cooked without it), then you also need to cut it into cubes and add it at this step.

Next is the turn of sweet pepper (cut into cubes) and chili (finely chopped, quantity to taste).

Grate the tomatoes on a large grater, holding them by the skin, and add a couple of teaspoons of tomato paste and chopped garlic. Salt (by eye; later, when everything is in the broth, you can adjust it if it’s not enough), spices to taste.

This is the kind of beauty that should turn out.

Pour in hot water from the kettle - taking into account the fact that you will also add potatoes and after cooking the broth will become less. Cover with a lid and simmer until the meat is half cooked, about half an hour.

Next, cut the potatoes into cubes and put them in the broth. Let simmer until cooked through, about 20 minutes more. As for potatoes, whole “culinary wars” are being waged over this issue. Some categorically do not add potatoes, claiming that Uzbeks have not eaten them since ancient times (in general, this has not been the case for a long time; potatoes as an ingredient have entered the local culinary tradition since the 30s of the last century). Others, including myself, think that it tastes better with potatoes and that the broth is even thicker and richer. So whether to add or not is at your discretion, friends.

In the meantime, cook the noodles for the lagman - you can create it yourself or buy it ready-made in the store. Boil in salted boiling water until tender. Remove the noodles, brush with vegetable oil and stir.

Ready-made vaja for lagman. If it seems to you that there is not enough broth, you can add some broth from the noodles and boil everything together.

How to submit? Place a portion of noodles (if it has cooled down, dip it in boiling water or in the broth after boiling the noodles), top with meat and vegetables and pour generously with liquid. Sprinkle with herbs before serving. Bon appetit!