Uzbek-Style Fried Lagman Noodles

A hearty and rich dish with meat, vegetables and noodles. Uzbek-style fried lagman combines everything we love: aroma, beauty and excellent taste. I suggest preparing a wonderful dish with thick broth for a large family. It is served, garnished with herbs, in a special bowl — buttermilk.
cook time: 1h 30 min
Elijah Stroud
Uzbek-Style Fried Lagman Noodles

Nutrition Facts (per serving)

122
Calories
7g
Fat
9g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Garlic 3 clove
Tomatoes 2 pc
Salt to taste
Ground coriander 1 tsp
Zira 1 tsp
Ground hot pepper to taste
Potato 2 pc
Parsley to taste
Beef 300 g
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 4 tbsp
Paprika 1 tsp
bell pepper 1 pc
Eggplant 0.5 pc
Green cilantro to taste
Noodles (Lagmannaya) 200 g
Star anise 1 pc

Recipe instructions

Step 1

Step 1
How to make fried lagman in Uzbek? Prepare your food. Beef can be replaced with veal or lamb. The more marbled the meat you use, the juicier and softer it will be. Wash vegetables and meat under running water. I will use half an eggplant to suit my taste. We will peel the tomatoes. Therefore, it is worth assessing in advance whether it will come off easily or whether you will need to pour boiling water over the tomatoes. It would be better to do this in advance.

Step 2

Step 2
Cut the beef into small portions. Heat the oil in a deep non-stick frying pan (or casserole) and fry the beef until golden brown over high heat.

Step 3

Step 3
Reduce heat to medium and add thinly sliced onion. Both white and yellow onions will do. Fry until the onion becomes translucent.

Step 4

Step 4
During this time, peel and cut the vegetables into small cubes: carrots, eggplant and bell pepper. I used yellow peppers, but red or green would work.

Step 5

Step 5
Add vegetables to the pan and stir. Simmer for another 5 minutes.

Step 6

Step 6
Peel the tomatoes. I have ripe summer tomatoes, so the peels come off very easily. The absence of hard tomato peel is always an additional bonus to the tenderness of the finished dish.

Step 7

Step 7
Cut the tomatoes into small cubes and add to the pan.

Step 8

Step 8
Pour in filtered water until it covers all the ingredients. The amount of water will be different for everyone due to the different diameter and volume of the dishes. Add spices: paprika, coriander, cumin and star anise. Simmer the dish over medium heat for about 10 minutes, stirring occasionally.

Step 9

Step 9
Peel and cut the potatoes into small cubes and add to the pan. Simmer for another 7 minutes until the potatoes are softened.

Step 10

Step 10
Grate the garlic on a fine grater and add to the pan. By the way, the meat sauce we are preparing now is called "Waju".

Step 11

Step 11
Next add some finely chopped parsley and cilantro. Leave some greens for serving. Simmer for another 3 minutes until the greens change color. Season with salt and pepper to taste and remove the vaju from the heat. Cover with a lid. So it should be infused until serving.

Step 12

Step 12
Boil a liter of water for the lagman. Add lagman to the water and cook it for one minute less than indicated on the package. It is better to cook the noodles not all at once, but in portions for each meal. After all, fresh always tastes better.

Step 13

Step 13
Place the lagman in a colander and let the water drain. And immediately put it on plates. First a portion of lagman, and then vaju sauce. Donʼt forget to add gravy to the dish if you like it. Decorate the lagman with fresh herbs.

Additional rubrics

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