Lagman

soups 146 Last Update: Jul 15, 2021 Created: Jul 15, 2021 0 0 0
Lagman
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour. 30
  • Calories: -
  • Difficulty: Easy
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There are many ways to prepare hearty lagman. We will tell you about one of the simplest ones. By the way, it is not necessary to cook the noodles by hand, you can look for ready-made ones in stores.

Ingredients

Directions

  1. From the ingredients for the noodles and 150 ml of water, knead a tough dough, roll into a ball, let it brew in the cold for 30 minutes.
  2. Roll out into pencil-thick flagella, put them in a spiral on a plate, cover with foil and let it brew again for 30 minutes. Then stretch it with your hands - you should get thin long pasta 2 mm thick.
  3. Boil the noodles in boiling salted water, put in a colander. Rinse with running water and sprinkle with oil to prevent sticking.
  4. Chop the onion in half rings, pepper - into cubes, tomatoes - into slices, celery - into slices, coarsely chop the garlic. Cut the meat into small cubes.
  5. Melt 3 tbsp in a saucepan. l. oils; meat, stirring occasionally, fry for 7 minutes. Add onions, bell peppers, tomatoes, garlic, tomato paste and spices alternately. Cook, stirring occasionally, until the meat is tender, adding oil periodically if necessary.
  6. Pour the broth into ready-made vegetables with meat, bring to a boil. Remove from heat and let it brew for 20-30 minutes. Before serving, heat the finished noodles in a colander, dipping them in boiling water for 1-2 minutes. Arrange the noodles in kisa (large bowls) or deep bowls, pour the broth with meat and vegetables, sprinkle with herbs.

Lagman



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour. 30
  • Calories: -
  • Difficulty: Easy

There are many ways to prepare hearty lagman. We will tell you about one of the simplest ones. By the way, it is not necessary to cook the noodles by hand, you can look for ready-made ones in stores.

Ingredients

Directions

  1. From the ingredients for the noodles and 150 ml of water, knead a tough dough, roll into a ball, let it brew in the cold for 30 minutes.
  2. Roll out into pencil-thick flagella, put them in a spiral on a plate, cover with foil and let it brew again for 30 minutes. Then stretch it with your hands - you should get thin long pasta 2 mm thick.
  3. Boil the noodles in boiling salted water, put in a colander. Rinse with running water and sprinkle with oil to prevent sticking.
  4. Chop the onion in half rings, pepper - into cubes, tomatoes - into slices, celery - into slices, coarsely chop the garlic. Cut the meat into small cubes.
  5. Melt 3 tbsp in a saucepan. l. oils; meat, stirring occasionally, fry for 7 minutes. Add onions, bell peppers, tomatoes, garlic, tomato paste and spices alternately. Cook, stirring occasionally, until the meat is tender, adding oil periodically if necessary.
  6. Pour the broth into ready-made vegetables with meat, bring to a boil. Remove from heat and let it brew for 20-30 minutes. Before serving, heat the finished noodles in a colander, dipping them in boiling water for 1-2 minutes. Arrange the noodles in kisa (large bowls) or deep bowls, pour the broth with meat and vegetables, sprinkle with herbs.

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