Lagman - a famous dish of oriental cuisine. It is very common, so there are many variations of its preparation. When you add a significant amount of broth, the lagman becomes like a soup, in other cases it is noodles with a complex sauce.
Pick your recipe
You will need
-
- flour - 900 g;
- water - 300 ml;
- vegetable oil - 0.5 l;
- lamb or beef - 500 g;
- onions - 2-3 pcs.;
- carrots - 1 pc.;
- bell pepper - 2 pcs.;
- tomatoes - 2-3 pcs.;
- cabbage - 150 g;
- green radish - 1 pc.;
- garlic - 9-10 cloves;
- greens (dill
- cilantro, etc.);
- black and red peppers;
- coriander;
- salt
Instruction manual
1
Take flour, water and salt and knead a tough dough. Divide the mass into about 10 parts, mash each in vegetable oil and set aside for 30 minutes. Roll out a sausage 1.5 cm thick from each layer, roll up a spiral and fill with oil. Leave on again for 30 minutes. Now pull each sausage into a long thread, which then wrap on your hands and beat on the table. Dip it in boiling water and spread it. As soon as the noodles come up, remove it with a slotted spoon and rinse well.
2
Slice the meat into thin slices. Chop cabbage, carrots, radish and bell pepper in small cubes. Cut the onion into rings or half rings. Cut the tomatoes into small pieces and mix with finely chopped garlic.
3
Pour vegetable oil into a cauldron or wok and heat it. Sauté the lamb and onion until golden brown. Salt. Put a mixture of tomatoes with garlic. Next, lay and fry the remaining vegetables: carrots, radishes, bell peppers, cabbage. Pour in boiling water (so that it slightly hides all the ingredients), let it boil and reduce the temperature to the minimum setting. Cover the container with a lid and cook for 30-40 minutes.
4
Salt (to taste), add coriander, black and red peppers 10-15 minutes before the end of the cooking process. Remove the finished sauce from the stove and let it brew for 15-20 minutes.
5
Just before serving, take a deep plate and half fill it with noodles, pour gravy on top and decorate with greens.
note
Cook each thread of noodles separately. Make sure that it is not digested.
Useful advice
In some cases, radishes, eggplant, Korean cabbage and even cucumbers are put in gravy.
You can add egg yolk to the noodle dough (at the rate of 1 yolk per 100 g of flour).
Instead of rinsing with cold water, the noodles after boiling can be greased with vegetable oil.
To prepare the sauce, you can use a thick-bottomed saucepan or pan.