Dish Lagman, a recipe for cooking noodles for Lagman.

Central Asian dish Lagman is popular in Kyrgyzstan, Kazakhstan, China, especially in Qinghai and Gansu provinces, as well as among Uzbeks. No less popular is the Japanese version of the preparation of this dish, it is called "ramen". In Russia, the lagman, the recipe was originally served in oriental restaurants, and now the Russians are preparing it at home.

Lagman, as a rule, is made from meat, mainly using lamb, vegetables and special long noodles. It should be noted that the lagman noodles are stretched in a special way, so that from the dough piece get a long thread. If there is a broth, then the lagman dish is a soup, if prepared in other ways, then the ready dish is noodles with complex stuffing and gravy. As a rule, Lagman, the recipe includes the following vegetables: Bulgarian pepper, beans, onions, eggplants, carrots, radishes. As a seasoning, use a mixture of bitter, red, ground pepper and garlic, which is poured with boiling sunflower oil. As a rule, lagman, the recipe of preparation consists of spices and greens, and eat it with chopsticks. It consists of two separately prepared parts: noodles and meat, stewed with vegetables. In order for the dish to have its own unique taste, lagman noodles are prepared on their own: the kneaded dough is cut into pieces that roll into sticks. Then the rods are repeatedly stretched, folding at the same time in half.

For the lagman, prepared in Uzbek, we need the following products: flour, egg, salt, water, meat, onions, vegetable oil, carrots, tomatoes, potatoes, garlic, sweet Bulgarian pepper, coriander, seasoning.

Noodles for our dish can be prepared by ourselves, but you can use spaghetti. For noodles it is necessary to knead a steep dough from flour, salt, eggs and water. Then we will give it a ball shape, cover it with a napkin, let it stand for 15 minutes. Then the dough should be thinly rolled out and rolled up with a roll. We cut the twisted roll across, getting noodles. Ready pasta must be boiled in a little salted water. Broth is drained, and we put the noodles in a colander.

We turn to cooking meat with vegetables. Potatoes, carrots and meat must be cut into small cubes, bell peppers, cut into rings, and chop garlic finely. Meat is fried in vegetable oil in the first place. Once it forms a crust, add the tomatoes and onions, close the lid and stew for a few minutes, then add the remaining vegetables to the frying pan, add the seasonings to taste, let the broth from under the noodles, mix everything, cover with a lid and put out the stew Until ready on a small fire.

It is recommended to serve a ready dish in deep plates. Noodles are laid down on the bottom of the bowl, and from above you need to evenly distribute the meat with vegetables, sprinkle the prepared dish with herbs and chopped garlic. It is advisable to eat this dish at the same time as the Uzbek flat cake and green tea.

We prepare another lagman, the recipe for cooking it is slightly different from the previous one.

Noodles are prepared in the same way as described earlier. Next, cook it, throw it back in a colander and rinse it with cold water.

Vegetables are cut into small pieces and fried in oil until cooked. At this time, cut the meat into small pieces, mix it with vegetables and fry again. Garlic must be finely chopped, sliced tomatoes, letting them meat broth, salt, pepper and add the resulting mixture to the fried foods and simmer on low heat until cooked.

Noodles must be put in deep dishes, pour sauce, evenly cover with stewed vegetables with meat and sprinkle on top with greens. Bon Appetit.

There are a lot of variants for making a lagman, but we have sorted out exactly those variants that are not difficult to prepare by ourselves, having received a very tasty and satisfying dish.