How to cook lagman at home step by step. How to cook lagman at home. How Chinese cooks make noodles

Lagman is a dish of Uzbek cuisine, which combines homemade lagman noodles and vaji sauce into a delicious duet. The consistency of the dish resembles a thick soup. In Central Asia, this soup is made from lamb, but it can also be made from beef, and homemade lagman noodles can be replaced with regular ones from the store or long spaghetti.

simple recipe

Ingredients	Quantity
beef -	1000 g
carrots -	175 g
onion -	175 g
sweet bell pepper -	175 g
fresh tomatoes -	200 g
green radish -	150 g
tomato paste -	65 g
garlic -	2-3 cloves
salt, herbs and spices -	taste
vegetable oil -	3-4 tablespoons
noodles or spaghetti	500 g
Cooking time: 100 minutes	Calories per 100 grams: 254 kcal

This is a simple basic beef lagman recipe that you can use as a base.

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How to cook Uzbek lagman with beef

To cook a real Uzbek lagman, you need to add a special khavaej seasoning to the vaji sauce, which is prepared from a mixture of certain spices and spices, and, of course, make homemade noodles.

For the beef and vegetable sauce you will need:

800 g beef tenderloin;
300 g potatoes;
200 g turnips (can be replaced with white cabbage);
200 g of tomatoes;
150 g of onions;
150 g carrots;
150 g of bell pepper;
40-60 ml of vegetable oil;
1 bay leaf and salt to taste;
1 tablespoon seasoning for lagman khawaej.

For homemade lagman noodles, the following ingredients are needed:

2 chicken eggs;
250 g flour;
10 g of table salt.

For Khawaej seasoning, you need to mix:

2 teaspoons ground black pepper;
2 teaspoons of turmeric;
3 teaspoons of zira (ground cumin);
1 teaspoon ground cardamom.

The cooking time due to the fact that the noodles will be cooked at home will be 2-2.5 hours.

Calorie content 275.8 kcal / 100 g.

Step by step recipe cooking:

Knead an elastic dough from eggs, salt and flour, knead it for about 10 minutes, wrap it with cling film and let it rest for half an hour so that the gluten has time to swell;
Then divide the rested dough into several small pieces, each stretch and coat vegetable oil. Set aside the buttered dough pieces for 15 minutes. When the allotted time has passed, they need to be pulled into noodles as thick as a wire from a computer mouse. As you stretch, the noodles can be wound into a ball;
Boil the finished noodles in water with a little salt;
For Waji, fry the diced beef tenderloin until golden brown in vegetable oil;
Then, alternately adding to the meat, fry vegetables, first chopped onions and carrots passed through a grater;
After five minutes, put the potatoes, cut into cubes, add a little water and simmer for 10 minutes;
Next, add chopped cabbage, chopped bell peppers, diced tomatoes. Mix everything and simmer for five minutes. Then add boiling water, adjusting the density of the sauce and simmer everything for about half an hour until the meat is ready;
Serve ready lagman in a deep plate, pour sauce and sprinkle with herbs.

How to cook a delicious lagman in broth

In previous recipes, water was added to the sauce for meat and vegetables, but you can make the lagman more rich if you make beef broth sauce instead of water.

Lagman on beef broth is prepared from the following ingredients:

1000 ml of meat broth;
500 g of beef;
300 g potatoes;
100 g of onion;
100 g carrots;
100 g radish;
100 g of bell pepper;
4 cloves of garlic;
100 lm vegetable oil;
200 g of tomatoes;
homemade or store-bought egg noodles;
herbs, salt and spices to taste.

Cooking time will be 1 hour 20 minutes.

Calorie content 262.0 kcal / 100 g.

Stages of work:

Fry onions, carrots, radishes, bell peppers in a cauldron in oil;
Cut the meat into small pieces and put it to the vegetables, simmer everything together for a quarter of an hour;
Remove the skin from the tomatoes, cut into cubes, finely chop the garlic and herbs with a knife, add everything to the rest of the vegetables.
When the vegetables are stewed for 10 minutes, pour out the broth, and after it boils, add the chopped potatoes. Reduce heat, add salt, spices and simmer the sauce for 30 minutes;
While the sauce is being prepared, boil the noodles, which are then laid out in deep soup bowls and pour over the sauce.

Cooking lagman noodles requires a certain skill. To stretch the noodles, you need to take a piece of dough in your hands at different ends and unwind it like a skipping rope. When the dough no longer fits in the hands spread apart in different directions, it is folded in half and the procedure is repeated. This is done until the noodles for the lagman become about 4 mm thick.

If the dough does not stretch, but breaks, then it is not ready yet. You need to beat it on the table and forget about it for a quarter of an hour, after which you can start stretching again.

For the noodle test, you need to use flour that was made from durum wheat. Can be mixed wheat flour top and second grade with rice flour.

Ready boiled noodles should be elastic, but not hard, so they should not be overcooked so that the finished dish does not turn into porridge.

There is no single list of vegetables that are used in the preparation of waji. Each housewife at home can add any vegetables that are in her refrigerators to the sauce. The only limitation is the compatibility of vegetables with each other.

The way of cutting vegetables can be any, but it is desirable that all vegetables are cut in the same way, for example, in cubes.

When preparing the sauce, be careful not to burn the vegetables. You can avoid this by adding a little water to the vegetables. For the same reason, a pot with thick walls or a cauldron is an ideal dish for cooking lagman.

Beef lagman should not be served in flat or half-portion plates. It is served in bowls or deep soup bowls.

Lagman is Central Asian a national dish. Prepare it different nations as living in Kyrgyzstan, Uzbekistan, Kazakhstan and many other countries. Prepared from meat, vegetables and drawn, long noodles. They pull it out in a special way: they take a piece of dough and unwind it like a children's rope and this is how a skein of this very noodle is obtained.

Of course, each nationality prepares this dish in a special way. It is often found with the addition of products such as eggplant, radish, beans and other products. Take for example the classic recipe, it combines meat, carrots, onions, bell peppers and sometimes tomatoes or tomato paste.

Ingredients:

Beef - 500 gr
thin long noodles or spaghetti - 0.5 kg
onion - 2 pcs
carrots - 2 pcs
potatoes - 2 pcs
bell pepper - 1 pc.
garlic - 3 cloves
vegetable oil for cooking
ground red pepper - 1 teaspoon.

Cooking method:

Wash the meat and cut it into small pieces.

Peel the onion, wash and finely chop.

Peeled carrots and potatoes cut into cubes. Cut the red bell pepper into lengthwise slices, and finely chop the garlic cloves.

Now we put the pan on the fire, pour vegetable oil into it and fry the meat in it until cooked.

After pouring the chopped onions and lightly browning, then potatoes, peppers, carrots, garlic and pour everything with boiling water, salt, pepper and mix.

Cook until fully cooked.

It is time to boil the whole spaghetti, after they are ready, put them on a plate, and fill them with gravy with meat and serve.

Classic lagman recipe

Ingredients:

Meat - 0.5 kg
potatoes - 6 pcs
carrots - 4 pcs
tomatoes - 10 pcs
bell pepper - 2 pcs
zira - 1 teaspoon
bay leaf - 2 pcs
red ground pepper - 1/2 teaspoon
suneli hops - 1 teaspoon
salt - 1 teaspoon

Cooking method:

We put a cauldron or a deep frying pan (preferably cast iron) on the stove, pour vegetable oil into it and wait for it to heat up, then put the meat cut into small squares into it and add one teaspoon of salt, mix and cover for 15 minutes with a lid.

We clean and chop the onion, lower it to the meat, wait until all the liquid has evaporated, then cover with a lid and continue to simmer for another ten minutes.

The turn has come to the carrots, peel, cut it into small cubes and add to the cauldron.

We do the same with potatoes.

Cover with a lid and cook for twenty minutes over medium heat.

Tomatoes and sweet Bulgarian pepper are also cut into small cubes and, after the time has elapsed, pour into the rest.

Pour 1.5 liters of water so that the entire mass is hidden under it.

As soon as the liquid boils, you need to add all the necessary spices, mix thoroughly, cover and simmer over low heat for 30 minutes.

In the meantime, while everything is being prepared, we prepare the garlic, and then we pass it through the press. Add to the dish and keep on fire for another 10 minutes. We take a tablespoon and check the readiness of the broth, if it is rich, then everything is ready, if not, we continue to cook further until fully cooked.

We cook pasta in the same way as in the photo.

We spread the finished spaghetti on a plate, put the sauce from vegetables and meat on top. The dish is ready, eat to your health.

Delicious lagman in a slow cooker

Ingredients:

Meat - 600 gr
potatoes - 4 pcs
onion - 3 pcs
carrots - 2 pcs
garlic - 1 head
tomatoes - 4 pcs
sweet pepper - 4 pcs
tomato - 2 tablespoons
spices and salt - to taste.

Cooking method:

Wash the meat and cut into small pieces. Peel and chop all the vegetables, peel and chop the garlic.

Now put the meat on the bottom of the multicooker bowl in hot oil and fry until the water boils away and the fat becomes transparent.

Add chopped onion and fry.

Now add carrots and continue cooking.

The next in line is potatoes, stew with the rest of the ingredients until half cooked.

It remains to add tomatoes, tomato paste, Bulgarian pepper and finely chopped garlic. And of course, your favorite seasoning and salt.

Pour the whole mixture with hot water and simmer with the lid closed until all the vegetables are cooked.

Put the pre-boiled spaghetti in a lagman, mix.

And voila... the dish is ready!

Beef lagman in a cauldron - a step by step recipe with a photo

Ingredients:

Beef - 2 kg
carrots - 3 pcs
tomatoes - 4 pcs
red bell pepper - 3 pcs
onion - 3 pcs
tomato paste - 4 tbsp. spoons
vegetable oil - 100 gr
celery
garlic - head
cariander, zira - to taste
salt and black ground pepper - to taste.

Cooking method:

We prepare all the products, cut into small pieces, such as you like and proceed. We put the cauldron on the fire, pour vegetable oil into it and lower the meat. We start cooking, stirring constantly, since the dish is cooked on fire, it can immediately burn and everything will go to waste.

Pour the seasoning, chopped carrots and fry a little.

For color, put the tomato paste, mix thoroughly.

We also add red bell pepper, tomatoes, carefully turn everything over with a spoon and after 5 minutes put celery and onions.

The last ingredient we will have is garlic, which we squeeze through a press. Pour the whole mass with meat broth or plain water and salt to taste.

We leave to stew on hot coals for 1.5-2 hours, while closing the lid.

Put the boiled noodles on plates, and pour the prepared vegetables with meat on top with a spoon.

We cut the greens, decorate with it and serve a tasty and appetizing dish. Especially if it is cooked in nature with love.

Homemade chicken lagman: step by step instructions

Ingredients:

Chicken - 800 gr
homemade noodles - 250 gr
tomato - 2 pcs
onion - 2 pcs
carrots - 2 pcs
adjika - 1 teaspoon
tomato paste - 2 tbsp. a spoon
olive oil- 2 tbsp. spoons
peppercorns - 10 pcs
salt and red ground pepper - to taste.

Cooking method:

1. Wash the chicken and cut into small pieces. In my case, meat with bones, you can take only the loin.

2. We clean the bulbs and chop them in half rings

3. My carrots, clean and cut into small cubes.

4. Pour boiling water over the tomatoes and easily remove the skin from them. Cut them into pieces

5. Boil cooked noodles or purchased spaghetti until tender.

6. Heat the olive oil in a large frying pan, put the chicken pieces in it and fry until golden brown.

7. Spread the chopped onion to the meat, mix and cook for another 10 minutes.

9. Put the tomato, tomato paste there and salt to taste.

10. Mix everything thoroughly, cover with a lid and simmer for 20 minutes.

11. At this time, boil the noodles we have cooked (you can spaghetti) until cooked, put on a plate, and top with a sauce of vegetables and meat.

12. It remains only to sprinkle with chopped herbs and serve.

How to cook noodles for lagman with your own hands (video)

Bon Appetit!!!

But today we will cook lagman in Uzbek.

Uzbeks cook lagman at home themselves. Lagman is especially popular and delicious among the Uighurs and Dungans. As you already know, lagman is noodles and meat sauce with vegetables. So the Uzbeks cook noodles only themselves. No one will go to the store for spaghetti if you have to cook lagman.

No, they do not mind if someone cooks with noodles from a pack, but they ask that you please do not call your soup lagman. Your dish is delicious, but it's not lagman.

How to cook a real Uzbek lagman. Step by step recipe with photo

The most time-consuming part of the Uzbek lagman is cooking noodles. Maybe I think so, I don't really like messing around with dough. Well, let's cook anyway.

In the second video - the recipe, you will see how to cook lagman in nature.

Starting to add vegetables

10. Check the meat. The meat has already changed color in boiling oil, throw onion to it and immediately add one and a half teaspoons of salt and a teaspoon of ground black pepper.

11. Mix everything well, try to get the onion at the bottom.

12. We take on eggplant. We cut off the stem. Cut into plates, and then into cubes, the same size as carrots.

13. Do not forget to stir the meat. Our onions began to seize and we send carrots there. Stir and continue frying for another 5-7 minutes.

14. Cut the potatoes. Like all vegetables, we also cut into small cubes.

Any dish will look prettier and taste better if all the ingredients are cut into approximately the same size.

Pay attention to how many different vegetables we will have in the dish. This gives richness, satiety to the dish.

15. 7 minutes have passed since we abandoned the carrots, add potatoes to the cauldron. Mix well and add eggplant. Mix well again.

We try to prepare the dish so that the pieces of vegetables retain their shape. Didn't break up.

16. Cut the stalk from the tomatoes and cut the tomatoes into small cubes.

We lay all the vegetables in stages. Everything goes in a certain sequence.

17. We send the chopped tomatoes to the cauldron. Tomatoes secrete juice and, as it were, slow down the frying process a little. Mix everything and close the cauldron with a lid.

Passing the tomato paste

18. Pour a little vegetable oil into a separate small pan, wait for it to heat up and put two tablespoons of tomato paste into the pan. In order for the pasta to not have a damp taste, we will sauté it for 2-3 minutes.

19. We spread the sautéed tomato paste to the vegetables with meat and stir vigorously. You will see how gradually the tomato colors the vegetables in such a reddish color. Please note that after adding the tomato paste, you must constantly stir until you fill it with water, otherwise the vegetables may burn.

20. Fill vegetables with hot water. Pour enough water to cover the vegetables, but do not bring to the state of soup. It should be like a liquid second course. Stir, close the lid and leave to stew further.

21. As it boils a little, we reduce the fire to a minimum, if only it boils slightly.

22. Cut the bell pepper into fairly thick strips. Try to take multi-colored peppers (for beauty). Throw the chopped pepper into the bowl.

23. Finely chop the hot pepper and also send it to the cauldron. Let's interfere. Close the lid and leave to simmer.

24. All vegetables were abandoned.

25. Press 2-3 cloves of garlic with the flat side of the knife and finely chop, you can grate. Finely chop the dill, send the garlic to the dill. We will need them at the very end.

Let's start cooking noodles

26. We take out the dough. We insisted on it. It became elastic. We slightly knead our kolobok with our hands.

27. Pour vegetable oil into a small plate so that it spreads along the bottom of the plate. Cut the dough into two halves. Take a half and dip it in oil on both sides. We take the second half and do the same, only in a different plate.

28. It is necessary that the dough is well saturated with oil. Therefore, we dip in oil literally from all sides and the ends too.

29. We close both plates with cling film so that the dough rests for 5-7 minutes.

30. We put water in a saucepan on the stove so that it boils. We will cook noodles in it.

31. Remove the film from the dough and cut the halves into approximately equal 2 pieces, each.

32. Feel how oily the dough has become and how well it stretches. Squeezing the dough in your hands, between the palms and pulling it into a flagellum, we get a sausage that is getting thinner.

33. Do not pull hard, otherwise it may break. Pull for some time on the weight, try to keep it even along the entire length.

34. After stretching a little, put the dough back into a plate with a spiral, close it with a film and let it rest for 2-3 minutes. At this time, we are engaged in another piece of dough. And so change every 2-3 minutes until you achieve the thickness you need.

35. We do not need a very thin dough. Thin is usually used in soup. You need about 1 cm of thickness.

Be aware that the dough may tear. It's OK. What length will be the one and weld. It won't change the taste.

36. Now let's collect the rolled out dough. You know, when you unwind a ball of wool, you ask the child to stretch out his hands in front of you and wind the thread around his outstretched arms. It turns out such a big ring. In the same way, only by yourself, without a child, you wrap noodles around your hands and try to stretch it a little.

37. Pulled a little and lowered directly from the hand into boiling water. and so all the noodles. Now we take a special thing, I call it a rake, and in parts we lift the noodles a little out of the water so that it separates and does not stick together. We close the lid.

38. Let the noodles boil and after 3-4 minutes it is ready with us.

Finishing touches and lagman delivery

39. While the noodles are boiling, we throw chopped dill with garlic into the meat. Let's stir lightly. Close the lid and turn off the fire. Let it brew a little.

40. Grabalka take out all the noodles in a deep large cup. Let her cool down a bit.

41. We begin to lay out. We take the noodles directly with our hands and transfer the part into smaller cups, tearing off very long noodles along the way.

42. We scoop up more and thicker than the already prepared sauce and pour it into the noodles. You can scoop up more. In general, as much as you want. How much do you like. If only there was enough for everyone.

The final touch, cut the cilantro leaves and sprinkle the lagman.

This is very long, but very delicious recipe lagman.

Bon Appetit!

If you want to see how to make lagman noodles, watch the video from my previous article. — .

Write how you liked the lagman recipe. Your opinion. Your suggestions. Comments below.

Video - Lagman recipe. Picnic option

Bon Appetit!

By 27.09.2015

L agman is a fragrant, very tasty Central Asian dish and it is something between a rich soup and noodles with gravy. This dish is prepared differently everywhere, but mostly from lamb or beef, special noodles, spices and vegetables. The classic lagman includes two main components that are prepared separately. And before serving the dish on the table, they are connected. The first part of the lagman is noodles, the second is waja, which gives the dish special taste qualities and unique aroma. Noodles for the classic lagman are also used unusual, hallmark is that it is drawn and long. This dish is eaten first with forks, and then the broth is eaten with a spoon.

During the preparation of the noodles, boil water separately and when you put the noodles in a colander, rinse them with boiling water, otherwise they will instantly stick together. It is not advisable to add oil to it, since the waj already contains it, and then the dish will turn out to be too fatty. Another option is to add a little cooked broth to the noodles.

Ingredients

Packing of noodles for lagman - 1 piece
Meat (optional, beef or lamb) - 600-700 g
Potatoes - 2 pieces
Carrots - 1-2 pieces
Tomatoes - 3 pieces
Bulgarian pepper - 1 piece
Onion - 2 pieces
Garlic - 2 cloves
Sunflower oil - 3 tablespoons
Dill, cilantro and parsley greens - 1 bunch
Spices (chopped coriander, paprika) - to taste
Salt - to taste

Lagman is a dish that has made a great journey around the world. The national dish of the Muslims of South China first conquered the Central Asian countries, and then came to Russia; since it came to us from Uzbekistan, it remained in the Russian menu as “Uzbek lagman”.

What is a "lagman"?

The name of this dish is a distorted Dungan word "lyumyan", the interlinear translation of which means nothing more than "stretched dough". The name reflects the basis of the lagman - noodles, rolled and stretched out by hand. Noodles are usually served with a thick meat or vegetable sauce or broth with additives. As a rule, lamb or beef is used in the sauce (since the dish was originally Muslim, pork was considered an unacceptable addition). Vegetables and seasonings are limited only by the imagination and capabilities of the cook. By the way, the Uighurs have more than 180 recipes on how to cook lagman at home or on a fire!

Proper utensils are the key to good luck

Before you cook lagman at home, you need to choose the right dishes - the quality of the cooked food depends on it. Basic conditions: the dishes should be wide (in this case, the moisture evaporates faster, and the vegetables are not stewed, but fried), with a thick bottom and walls - this is necessary to evenly heat the dish and prevent burning. The best option for dishes is a cauldron, but in its absence, you can use a wide and high pan with a thick bottom, preferably cast iron.

Dough is important

Because “cooking lagman correctly” is identical to “cooking noodles correctly,” you need to remember the following: the noodles are pulled out exclusively by hand, and therefore the dough should be as elastic as possible. Long experience and many proven recipes have shown that the best option is the following: for half a kilogram of premium wheat flour, take the same amount of 2nd grade flour from durum wheat, rich in gluten. This amount of flour takes about a glass of water, 3 eggs, 1 small spoonful of vinegar, salt is put to taste. Vinegar makes the dough more plastic, but there are a lot of recipes in which vinegar is not recommended.

Flour is poured into a deep dish with a slide, a small depression is made in it, slightly warm water and beaten eggs are poured into it. The dough is thoroughly kneaded and kneaded, trying to avoid adding excess flour, until complete uniformity and plasticity of the substance are achieved. It should be noted that the kneading process is difficult, but very important: the more elastic and stronger the dough, the easier and easier it is to pull the noodles out of it. The finished mass is rolled into a ball, wrapped in a clean towel or cling film and cleaned in a cool place for 30-50 minutes.

Noodles

Slightly chilled dough is divided into pieces, rolled into thick bundles, thoroughly greased with any vegetable oil and left to lie down for 15 minutes. Then each tourniquet is stretched, gently scrolling between the palms and avoiding breaks. Then each strip of dough is folded in half and stretched by hand. Stretchable harnesses need to be lubricated regularly vegetable oil, when stretching, periodically lightly hit the table - this helps to stretch the noodles and prevents them from tearing. Folding and stretching is repeated until a skein of thin and long noodles is formed. This process takes practice, so don't get frustrated if the noodles don't turn out the way you wanted the first time. In extreme cases, homemade noodles can be replaced with ready-made spaghetti, but you need to choose large and of the best quality.

Ready-made noodles are boiled immediately, gently lowering into strongly boiling water for 5 minutes. Do not stir the noodles, as this will cause them to tangle and stick together. Throw the cooked noodles into a colander, pour over a large amount of running water. cold water, shift into a deep bowl and carefully grease with vegetable oil.
By the way, in Central Asia such noodles for lagman are called "chuzma".

How to cook lagman at home from beef and lamb

This recipe came from China: you need to take 350 g of beef and lamb, rinse well, dry with paper towels, cut into small cubes, put in a cauldron with heated vegetable oil and fry until golden brown. Finely chopped 300 g of green onions, 200 g of wild garlic stalks and 10 cloves of garlic mix and add to the meat. Fry the mixture of meat and vegetables for a couple more minutes, then add ground red pepper, spices of your choice and taste, and 2 large spoons of tomato paste. Pour in two cups of meat broth and simmer covered over low heat until tender.

Put the already prepared noodles in a deep bowl, pour over the prepared sauce, sprinkle with finely chopped herbs and garlic. Lagman can be served with a salad of tomatoes, radish and sweet bell pepper.

Lagman for vegetarians

There is also a purely vegetable lagman. The recipe at home is simple to execute, and the result is fragrant and tasty: in a cauldron in heated vegetable oil, fry two chopped onions until golden brown, add two large sweet peppers chopped into strips and fry for another 3 minutes. Then add the diced potatoes (about 400 g) and fry until lightly browned along with the vegetables. Next, add 100 g of soy sprouts, 4 large sliced tomatoes and fry for another 5 minutes. Then you need to pour a glass of water into the cauldron, add chopped garlic, spices to choose from, salt and simmer until tender. The main thing is that the potatoes are not boiled. Noodles in a deep plate are thickly poured with ready-made sauce and sprinkled with herbs.

Uzbek lagman

How to cook a delicious Uzbek lagman? For 400 g of lamb and half a kilogram of homemade noodles, you need 1 sweet bell pepper; carrots, potatoes, onions - 2 each, herbs, black pepper, salt, vegetable oil and 2 cloves of garlic. The noodles should already be ready for cooking. And now, in fact, how to cook lagman (step by step recipe):

Boil the noodles until tender in plenty of water (without breaking!).
Finely chop the meat.
Chop onions, carrots, bell peppers and potatoes into small cubes.
Crush or very finely chop the garlic.
In a cauldron or pan with a thick bottom, heat the oil, fry the meat until tender.
Add the onion, mix it with the meat and fry lightly.
Add the remaining vegetables along with the garlic, fry, stirring regularly.
Pour water so that all products are covered with it, salt, pepper, simmer until tender.

Lagman and multicooker

There are recipes for how to cook lagman at home using a slow cooker. To do this, you need 650 g of beef, 4 potato tubers, 2 onions; carrot, tomato, bell pepper, daikon (or Margelan radish) - 1 each, 2 tablespoons of tomato paste, 3 cloves of garlic, a bunch of wild garlic, salt, peppercorns, vegetable oil. Meat and vegetables must be cut and fried in a slow cooker in the "Frying" or "Baking" mode, without closing the lid. First, the meat is fried, then, with an interval of 2-3 minutes, onions, carrots, radishes, peppers, wild garlic and tomatoes are added (in that order). Add a little water, close the lid of the multicooker, set the "Extinguishing" mode. The crushed garlic is added when the sauce is ready.

ramen

This is very unusual and delicious option how to cook a delicious Japanese lagman (in Japan it is called "ramen").

In a properly selected dish, heat vegetable oil, fry finely chopped 2 onions until golden brown, add 2 carrots chopped into strips and fry for another 5-7 minutes. Stir carefully so that the strips of carrots do not break. In a separate bowl, fry 300 g of low-fat (!) Pork, previously cut into long slices and marinated in soy-garlic sauce. Then combine vegetables and pork and heat in the mixture for 3 minutes. Boil 1 liter of broth in a separate saucepan, pour 5 large spoons into it soy sauce or a couple of tablespoons of dry meat mix.

Lightly fry the boiled noodles in vegetable oil, put in a deep plate, on top - meat with vegetables; pour the broth and serve with finely chopped greens.

Ashlyamfu

And how to cook lagman at home so that it is to your taste in the heat? There is also such an option - "ashlyamfu". A jelly is being prepared for it: dilute 50 g of starch (corn or rice) in a glass of cold water, boil, pour into a flat dish greased with vegetable oil and put in the refrigerator. After waiting for complete solidification, cut the jelly into long strips.

For the sauce in a cauldron, fry chopped vegetables in heated sunflower oil: 2 onions, 1 head of garlic, 150 g of wild garlic or jusai, 2 sweet peppers (straws) and 3 tomatoes (sliced). Salt, add hot pepper and spices of your choice. Fry until half cooked, pour in 2 cups of water and simmer for 10 minutes.

Put boiled noodles in a deep plate, sprinkle with finely chopped hard-boiled egg, put a couple of strips of jelly and pour cold vegetable sauce. You can add a little vinegar, soy sauce or dill.