A famous dish of Central Asian cuisine is fried lagman. This hearty dish will be especially suited for men, as juicy meat with a golden crust goes well with stewed vegetables and noodles.

Classic recipe

Before you cook fried lagman, you need to purchase special noodles. You can also do it yourself, however it will take more time.

For a traditional recipe you will need:

  • 700 g of noodles;
  • 600 g of meat;
  • two onions;
  • two carrots;
  • 30 g of tomato paste;
  • 300 g of potatoes;
  • vegetable oil;
  • salt, ground pepper;
  • greenery.

Step by step cooking:

  1. Onions are chopped with squares and passaged in a cauldron with sunflower oil.
  2. The meat is crushed into cubes and fried with onions.
  3. Add carrots, chopped into strips.
  4. Then put the tomato paste.
  5. Pour the products with 1 liter of water, salt, pepper and stew for 15 minutes under the lid.
  6. The potatoes are crushed into cubes, added to the gravy and boiled until tender.
  7. Lay finely chopped greens.
  8. Close the cauldron with a lid and let it brew for 15 minutes.
  9. Separately boil the noodles.
  10. The noodles are laid out on plates and poured with gravy.

As meat, pork, lamb and beef are suitable.

Cooking in Uzbek

You can surprise the household with a dish of Uzbek cuisine.

More materials:Uzbek lagman

It is prepared from the following ingredients:

  • 400 g of lamb or beef;
  • 500 g of boiled noodles;
  • onions (head);
  • 300 g of potatoes;
  • 200 g eggplant;
  • 2-3 cloves of garlic;
  • four tomatoes;
  • 2 sweet peppers;
  • 2 carrots;
  • 15 g of cumin (zira);
  • cilantro;
  • salt.

Cooking method:

  1. Onions, carrots, eggplants, tomatoes and potatoes are peeled and diced, peppers are cut into strips.
  2. Chop the garlic.
  3. Lamb is chopped into cubes and fried in oil in a pan with a thick bottom. At the end, add some water and stew in a closed cauldron.
  4. Add onions, carrots and tomatoes.
  5. Next, put potato and eggplant to the products.
  6. Later add peppers, zira.
  7. Boil the noodles in salted water until tender.

The Uzbek lagman is formed in the following way: a portion of noodles is spread in a serving dish, meat with vegetables is placed on top and decorated with cilantro.

Read also:beef lagman

How to cook with chicken

Chicken meat is very tender, which significantly reduces cooking time. The dish comes out juicy and satisfying.

To prepare it, take the following products:

  • 300 g of chicken;
  • 150 g of bell pepper;
  • 100 g of flour;
  • 30 g of greens;
  • 100 g of tomatoes;
  • 80 g carrots;
  • onion head;
  • 100 g of potatoes;
  • three cloves of garlic;
  • 30 g of tomato sauce;
  • 20 g of soy sauce;
  • salt;
  • 200 ml of water;
  • 250 g of noodles.

Cooking in stages:

  1. Chicken is cut into medium pieces.
  2. Fry them until browned in oil.
  3. Finely chop onion, pepper and garlic.
  4. Send vegetables to the meat and mix.
  5. Fry under the lid for about five minutes.
  6. Finely chop the tomato and chop the carrots coarsely.
  7. Spread tomatoes and carrots to other products.
  8. Cook for 3 minutes.
  9. The potatoes are peeled and diced. Add to the cauldron.
  10. Pour tomato and soy sauces, water into the container.
  11. Products are salted and pepper. All mix well.
  12. Pour the flour and stir lightly.
  13. The ingredients are simmered for 15 minutes over low heat.
  14. Boil noodles for lagman in salted liquid.

Serve noodles with gravy, sprinkled with herbs.

Uigur lagman

Lagman, prepared according to the traditions of the East Turkish people, involves the use of certain spices. The subtlety of the dish is the preparation of sau sauce. The noodles themselves must be cooked by drawing.

Necessary components for it:

  • a glass of flour;
  • 300 g tenderloin for beef or lamb;
  • two onions;
  • half daikon radish;
  • 300 g eggplant;
  • 200 g of green beans;
  • two bell peppers (red);
  • celery stalk;
  • two tomatoes;
  • half the head of garlic;
  • cilantro;
  • hot peppers;
  • salt;
  • coriander;
  • 500 g noodles for lagman.

Recipe:

  1. Chop the garlic, mix it with cilantro, coriander, ground pepper, salt.
  2. Add a couple of spoons of hot sunflower oil. Laza chang seasoning is ready.
  3. Now they are preparing sauces gravy. For this, meat is cut into cubes two cm thick.
  4. Vegetables are chopped into strips, beans are cut in half.
  5. In a cauldron, hot meat is fried in hot sunflower oil until golden brown.
  6. Alternately throw onions, peppers, celery into the cauldron. Products are salted, pepper.
  7. Then, radish shredded by straws, beans and eggplant are sent to the dishes.
  8. Together with the juice, put tomatoes and Laza-Chang seasoning.
  9. Add 150 ml of water.
  10. Stew for 15 minutes under the lid.
  11. Boil the noodles until cooked.

Uyghur lagman is served in bowls or soup bowls.

Fried Lagman "Tsomyan"

Now we’ll prepare a complicated recipe for the Uigur lagman called Tsomyan.

He will need products:

  • 300 g of meat;
  • 800 g of noodles;
  • medium onion;
  • two bell peppers;
  • 120 g of Beijing cabbage;
  • 70 g of capsicum celery;
  • 100 g bunch of greens;
  • 100 g of beans in pods;
  • two large spoons of soy sauce;
  • 40 g of tomato paste;
  • half hot pepper;
  • four cloves of garlic;
  • half a small spoon of Hajo;
  • salt;
  • pepper;
  • oil.

For meat marinade take the following components:

  • a pinch of salt;
  • black pepper;
  • a tablespoon of starch;
  • egg;
  • 30 ml of soy sauce;
  • 50 ml of water.

Step by step cooking:

  1. Boil the noodles and cut into medium cubes of 10 cm.
  2. The meat is crushed in large, but thin pieces. Salt, pepper.
  3. Add to it half a raw egg, starch, soy sauce, 50 ml of liquid. Leave to marinate for an hour.
  4. Onions are chopped in half rings, red pepper and cabbage in squares, celery and beans in rings.
  5. Chop garlic and hot pepper finely.
  6. In a deep frying pan, heat the little vegetable and send the meat there.
  7. Fry until a crust appears.
  8. Lay onions and celery in a pan.
  9. Flavor products with salt, pepper, Hajo seasoning.
  10. Spread a paste of tomatoes. Pass the ingredients for three minutes, stirring.
  11. Then add cabbage, beans and bell pepper. Fry for another two minutes.
  12. Throw hot pepper and garlic cloves.
  13. After a couple of minutes, put the greens.
  14. Add noodles to meat and vegetables, mix and keep on fire for two minutes.

Fried noodles with meat and vegetables Tsomyan ready.

Cooking Tips

The constant components of lagman are noodles and gravy with lamb, beef and vegetables. The modern interpretation of the dish allows the use in the preparation of chicken, pork. Some housewives add champignons to the lagman.

There are other secrets to this dish:

  1. It’s important not to digest the noodles. Otherwise, it will resemble porridge. It must not be mixed during cooking. Cooking time - 5-6 minutes. Ready noodles are washed with cool water and sprinkled with sunflower oil.
  2. Pans and pans with thin walls are not suitable for fried lagman.
  3. If there is no cauldron or container with thick walls, you can cook the dish in a slow cooker. For this, the “Frying” and “Extinguishing” modes are suitable.
  4. If you use rice instead of noodles, you get a kind of lagman called Gan-fan.

To spice up the dish, various spices are used and experimented with products.

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