Lagman (Lag'mon)
Overview
Lagman is a Central Asian dish of hand-pulled wheat noodles with a meat and vegetable sauce, served in Uzbekistan as a soup. Lamb or beef is fried with onion, garlic, peppers, carrot, radish, tomatoes and spices such as cumin and star anise, then simmered with broth. The long, chewy noodles are boiled separately and the soupy sauce is ladled over them. Fresh herbs, chilli and vinegar are added at the table. It is filling and warming, and making the noodles by hand is considered a skill.
Pictures
History
Lagman is associated with the Uyghur and Dungan peoples, who brought noodle-making techniques from western China to Central Asia. It became one of the most popular dishes in Uzbekistan, Kyrgyzstan and Kazakhstan, with both soup and drier versions. It is a fixture of Central Asian cafés and home cooking. Cooks in each country add their own touches, varying the vegetables, spices and the thickness of the pulled noodles used.
Main ingredients
Hand-pulled noodles, lamb or beef, peppers, tomato, radish, garlic. The soup is built on meat and vegetable broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~100 min
Ingredients
- 400 g fresh or hand-pulled wheat noodles
- 400 g lamb or beef, diced
- 1 red pepper, 1 carrot, 1 small radish, 2 tomatoes
- 1 onion, 4 garlic cloves
- cumin, star anise, chilli
- 1 l broth
Allergens: Contains: Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Fry the meat with onion, then add the vegetables and spices.
- Add the broth and simmer for 30 minutes.
- Boil the noodles and divide between bowls.
- Ladle the soup over the noodles and add herbs and vinegar.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.