What is lagman? This dish, which takes its roots from Central Asia, is a real heritage of the Dungans and Uyghurs. IN classic version The recipe uses lamb and beef, a little less often - pork, and very rarely such dietary meat as turkey or chicken is found. This also includes vegetables, and necessarily - a large number of tomatoes and bell peppers and, of course, potatoes.

Lagman is difficult to classify as one thing - the first or second course. It's actually somewhere in between. It all depends on the method of presentation. Add more broth to the lagman and it becomes a soup. Reduce the amount of broth by adding more vegetables, and you get noodles with vegetables.

Vegetables added to the dish include tomatoes, onions, bell pepper and even eggplants. However, the recipe is not limited to this list. Black and red pepper, as well as garlic, are used as seasonings. In order to decorate a dish that already looks bright and juicy, use a generous handful of greens. By the way, there are several types of dishes - boso, guiru, suyru and so on.

The recipe is very rich story. Despite the fact that this dish was first introduced by the Uyghurs, the Uzbeks also consider it theirs. The same goes for the Chinese, who call it lamian. And the Japanese have a dish close to lagman - ramen.

The recipe can be prepared from different meats, but it's better to choose fatty varieties seedless. We will prepare pork lagman, original recipe It is prepared from special noodles for lagman, but since it is not always possible to find it, you can use spaghetti, and the thicker the better. You can also use homemade noodles.

Taste Info Hot soups / Noodle soup

Ingredients

• boneless pork, clean fillet – 300 g;
• potatoes – 3 pcs.;
• onions – 2 pcs.;
• tomatoes – 2 pcs.;
• carrots – 2 pcs.;
• Bell pepper- 2 pcs.;
• tomato paste – 3 tbsp;
• vegetable oil for frying;
• dill greens – 1 bunch;
• garlic – 3 cloves;
• seasonings, salt, pepper - to taste;
• spaghetti or lagman noodles – 250 g.

How to cook lagman with pork at home

Clear onion and cut it into quarters. Take a deep saucepan, heat vegetable oil in it and fry the onion until golden brown.

Wash the pork, cut into cubes, add to the onion and fry in vegetable oil, stirring constantly.

Peel the carrots, grate them coarse grater. Add to the saucepan and fry for another 5 minutes.

Peel the garlic, grate it on a fine grater and fry it in a saucepan.

Peel the bell pepper and cut it into small cubes. Do the same with the tomato. Add to the saucepan and fry for 10 minutes.

Note: If you want the dish to look beautiful, use bell peppers of several colors in the recipe. Or choose bright, red varieties.

Finely chop the dill. Add it and tomato paste to the saucepan.

Add enough water to the saucepan to cover the vegetables. Add salt and pepper, add potatoes and simmer until done under a closed lid for 30-40 minutes. While the sauce is preparing, boil the spaghetti or lagman noodles until tender in salted water.

The way you serve the dish will depend on what you want to end up with. Should it be soup? Then simply mix the pasta with vegetables and “drown” them in the broth. If you like thicker lagman, then simply put noodles on a plate and pour broth and vegetables and meat on top. Lagman with pork is ready, bon appetit!

Note to the owner:

• If you want to add a vegetable such as eggplant to the recipe, do not forget to first chop it and add salted water - this will remove its bitterness.
• If you want the sauce to be brighter, add tomato paste. Without it, the broth will be lighter.
• Cooking time for goulash will depend on what kind of meat you use. For example, for pork it will take no more than 30-40 minutes, but for veal - no less than an hour.

Tired of cooking family dinners three course meal? Is everyone tired of the standard diet? Then you should definitely try this one wonderful recipe“two in one” – at the same time both the hottest first and hearty second. Comrades, get ready to lick your fingers, because today we are preparing pork lagman!

Kitchen tools: thick-walled cauldron, saucepan, cutting board, knife.

Ingredients

How to choose the right ingredients

• Of course, it is best to prepare noodles for lagman at home, but the process is not easy and quick. If you cannot find special lagman noodles on sale, you can, with a clear conscience, replace them with fettuccine pasta.
• Radish is an optional component; if its taste bothers you, you can do without it.
• The pulp is ideal for lagman pork shoulder, since it is this part of the carcass that is most susceptible to stewing.

Lagman with pork step by step: recipe with photos

1. Cut 2-3 potatoes into medium cubes, 2 bell peppers into strips, and 2 tomatoes into slices.
2. Finely chop 2 onions.
   
   
3. Cut a small piece of radish (30 g) into small strips - it will add piquancy to the dish.
   
   
4. Chop 2 cloves of garlic using a knife.
   
   
5. Cut the pork into small pieces. Heat vegetable oil in a thick-walled casserole, add meat there, add salt, pepper and mix well.
   
   
6. After 2-3 minutes, add garlic to the meat. At this moment, the most important thing is not to lose your head from the amazing aroma and finish cooking the dish to the end. Take courage and fry the meat with garlic for 5 minutes.
   
   
7. Add chopped onion to the cast iron and cook for another 5 minutes.
   
   
8. Add bell peppers, tomatoes and radishes to the meat. Don't forget to stir the dish constantly!
   
   
9. When the vegetables are sufficiently fried, add potatoes to the cauldron, and along with them - 2-3 teaspoons tomato paste.
   
   
10. Stir everything, reduce the heat to medium, pour water (300-400 ml) over the meat and vegetables so that the food is barely covered, and leave to simmer quietly for 15 minutes.
    
    
11. While the sauce is simmering and spreading a killer-delicious aroma throughout the kitchen, it’s time to boil the noodles in salted boiling water (2 liters). If you bought it at the store, carefully follow the manufacturer's instructions for cooking time.
    
    
12. That's all! The lagman is assembled directly in the plate. To do this, place a portion of noodles in a deep bowl and pour it generously meat sauce and enjoy a hearty hot lunch!
    
    

How to serve lagman correctly

• Naturally, lagman should be eaten exclusively hot, piping hot, otherwise there will be no rich aroma, nor the fiery taste for which this dish is so famous. The noodles are doused with a soupy sauce just before serving.
• The dish can be decorated by sprinkling with fresh chopped herbs - parsley, dill or cilantro.
• If you pour less gravy, then lagman can be served as a second course, and if more, then as a first course.
• If you like everything spicier, don't be afraid to sprinkle ready-made noodles finely chopped garlic and red hot pepper – taste qualities the dishes will only benefit from this.

Video recipe for making pork lagman at home

A real lagman, by definition, must be cooked by a man. Of course, the fair half of humanity will also successfully cope with this task, but for this I advise you to carefully watch this video.

Secrets of delicious lagman

• Don't neglect the right choice dishes. In thick-walled cast iron cauldron the taste qualities of all lagman ingredients will be fully revealed. An alternative to such a cauldron can only be a WOK.
• Under no circumstances should the noodles be boiled, otherwise the dish will resemble an unappetizing porridge. Follow the “al dente” principle and your lagman will be great!
• It is better to cut all the vegetables for the sauce the same size, then the dish will not only be tasty, but also beautiful.
• Experiment with spices and your culinary masterpieces no one can accuse you of monotony. The taste of lagman is perfectly emphasized by basil, ginger root, turmeric, star anise, coriander and celery.

Options for preparing lagman

To understand which meat lagman works best with, you definitely need to try all the recipes!

If you are a fan authentic recipes, then, of course, you should experience the full taste of Central Asian cuisine and cook lagman as it should be. It will turn out less fatty than pork, so this version of the recipe is worth paying attention to for those who carefully monitor the calories they absorb. Well, this dish, cooked, will turn out to be completely dietary. Combination of gentle chicken meat and melting in your mouth stewed vegetables It will appeal to both children and adults, and even those who are constantly on diets.

Of course, nothing can replace the good old cauldron, but in the harsh urban jungle you sometimes have to look different variants. The recipe will help out a young family, a student group, and all those who want to cook faster and easier without sacrificing quality.

Always try new things, experiment with ingredients and don’t forget to share your comments and suggestions in the comments! Tell us, have you cooked lagman before and what kind of meat do you like to use for this dish? Don’t forget to share the secrets of its preparation, which will be of interest to many. Bon Appetit everyone!

Step 1: Prepare the pork.

Cut the meat with a knife on a cutting board into small cubes. Heat a cauldron or thick-walled pan with vegetable oil, throw a little salt into the oil (so that the meat does not stick to the bottom of the cauldron) and add pork there. Cook the meat over medium heat about 25 minutes until we add all the vegetables to it.

Step 2: Prepare the onions.

Peel the onion and cut it into half rings with a knife on a cutting board. To prevent onions from hurting your eyes, periodically rinse the knife under running water. cold water. Add the onion to the cauldron and stir with a spatula.

Step 3: Prepare the carrots.

Peel the carrots and cut them with a knife on a cutting board into small cups. Add the meat to the cauldron and mix with a spatula.

Step 4: Prepare the pepper.

Peel the pepper from seeds and membranes, rinse and cut with a knife on a cutting board into small cubes. Add to the cauldron and mix with a spatula.

Step 5: Prepare the radishes.

Peel the radish and cut it into small cubes with a knife on a cutting board. Add the meat to the cauldron, add salt to taste and mix with a spatula.

Step 6: Prepare the tomatoes.

Wash the tomato and place it in a pan of boiling water. for 5 seconds, then take it out and peel it. Cut with a knife on a cutting board into small cubes and add to the cauldron with meat and vegetables.

Step 7: cook meat with vegetables.

Grind the zira with a pestle and mortar. This seasoning will give the broth an amazing aroma. Pour boiling water over the meat and vegetables, add cumin to the broth and cook over low heat during 40 minutes. Cover the cauldron with a lid.

Step 8: Add potatoes.

We wash the potatoes, peel them and cut them with a knife on a cutting board into small cubes. 40 minutes after the previous step, add potatoes to the broth. Leave to simmer over medium heat for 10-15 minutes until the potatoes are ready. Taste the broth and add more salt if necessary.

Step 9: Prepare the greens.

Rinse the greens under running cold water, then dry with a kitchen towel. Cut it very finely with a knife on a cutting board.

Step 10: prepare pork lagman.

Place the whole vermicelli, without breaking it, into boiling salted water. As it heats up, the vermicelli itself will completely submerge in water, but it must be stirred with a spatula so that it does not stick together and stick to the bottom. Cook over medium heat about 10 minutes. Then, over the sink, place the vermicelli in a colander and rinse cold water. Return the vermicelli to the pan, pour in vegetable oil and stir with a spoon. Place the noodles on deep plates and pour in the prepared broth with pork and vegetables.

Step 11: serve pork lagman.

Serve the lagman hot, garnished with fresh herbs. Also serve lagman with lavash or Uzbek flatbread. Bon appetit!

IN traditional recipe lagman noodles are used homemade. If you want to make it yourself, you will need Wheat flour premium quality – 250 grams, water – 1 glass and a teaspoon of salt. We dilute the flour with water in a bowl, add salt and knead the dough. Grease the top of the dough with vegetable oil and leave for 15 minutes. Then roll out the dough into a thin layer with a rolling pin, fold it 16 times and cut into thin noodles. We also cook homemade noodles in salted water and rinse the finished noodles with water.

If you will use a pan with thin walls to stew vegetables and meat and turn on strong fire, they will become crispy. This is how Uyghur lagman is prepared.

You can add or omit it to the filling for the lagman at your discretion. various vegetables, legumes and use different types meat.

Lagman is a very famous and popular Central Asian dish. Homemade pork lagman recipe is an adapted version delicious first dishes. After all, the basis of a real Asian soup is lamb, long homemade noodles and vegetables. Some people add radish. There are many in various ways preparing this wonderful dish, because they consider it their national food Chinese, Uzbeks, Kazakhs, Tajiks and even Japanese.
In Russia they love this delicious asian soup with noodles. IN national cafes and in restaurants, pork lagman is served in large bowls with hot sauce or vinegar sauce. Surprisingly, almost every housewife can prepare this dish in her kitchen without much difficulty. Write down a simple recipe for pork lagman at home. This tasty dish It will bring variety to your daily diet and will delight your household with its wonderful taste.

Ingredients:

• carrots – 150-200 g (1 pc.);
• onion – 250 g (2-3 pcs.);
• pork – 0.4-0.5 kg;
• noodles – 250 g;
• vegetable oil – 5-7 tbsp;
• tomato – 200 g (1-2 pcs.);
• garlic – 100 g (4-5 cloves);
• salt, red, black pepper;
• coriander - whisper;
• zira – whisper;
• radish – 1 pc.

Making lagman at home from pork:

Let's prepare the products
To prepare lagman you will need boneless pork. The meat needs to be washed and cut into small pieces. It is better to wash, peel and cut vegetables in advance. We process the onions and carrots first, because they will go into the pan right after the pork. Green radish cut into medium pieces.
We remove the skin from the tomatoes, but you can skip this step. Cut the tomatoes into thin slices.
Grind the garlic cloves with a garlic press.

Let's start preparing pork lagman at home
Take a cauldron or any other pan with thick walls. Pour about 2 cm to the bottom vegetable oil. Set the heat to maximum and let the oil warm up.
The pork pieces go into the pan first. They need to fry for about 4-7 minutes.
Then add the onion to the meat and mix well. After about 6 minutes, add the carrots. Simmer the mixture of meat and vegetables for 10 minutes. Then add the radish.

Fry over medium heat for another 12-15 minutes. It's time to add spices. Add cumin, salt, garlic, coriander, red and black pepper. Stir and simmer for another 4-7 minutes. One of the last ingredients will be tomatoes. They need to be placed on top, cook the lagman with pork for another 4-7 minutes.

Then you need to pour it into the pan hot water. Mix all ingredients and bring to a boil. Next, reduce the heat and continue cooking the lagman with pork for another 5-8 minutes.

Noodles for lagman with pork need to be boiled for 3-4 minutes.

Traditionally, Central Asian soup is served in this way: first, a portion of lagman noodles is placed in a deep plate, and then it is filled with soup with meat and vegetables. Fresh herbs will become the best decoration for a delicious pork lagman with vegetables.

Now you know how to cook delicious lagman from pork quickly and easily at home. Prepare this for your family tasty soup every day!

If you want to make lagman noodles with your own hands at home, watch the video

Simple and delicious recipes soups for every day

Step-by-step recipe for preparing the national dish of Central Asia, pork lagman. We cook tasty, healthy and easy at home. Bon appetit!

1 h 10 min

120 kcal

5/5 (2)

I suggest you cook National dish East and Central Asia called lagman. But let's do it a little differently traditional way, for which I apologize in advance to admirers of Central Asian cuisine. To prepare it we will take pork, since not everyone likes lamb or beef. And we’ll replace homemade noodles with store-bought ones, which will significantly save our time. As for vegetables, there is practically no definite norm for the use of one or another type; they are often placed in the lagman any seasonal vegetables . Lagman with pork is prepared quickly and easily, and the recipe with photos will help you do it step by step.

What you need to know before cooking

Kitchenware: cutting board, cauldron, colander.

Ingredients:

Cooking pork lagman

1. Take a cauldron or saucepan with a thick bottom, pour in a little oil and set to heat up.
   
   
   

   The traditional recipe uses tail fat, but we are preparing pork lagman, so we take a little pork fat.

2. Cut the fat into small pieces and put it in a cauldron.
   
   
3. We do not cut the meat very well large pieces. When the fat has melted, add the meat and fry it on all sides. You need to fry everything over the fire more than average.
   
   
   

   If you don't love very much fatty dishes, then instead of fat you can add a little more oil.

4. While the meat is fried, peel the onion and cut it into half rings. Add to the meat and mix.
5. Cut the peeled carrots into strips, cubes or half rings, but not very finely. And also put it in a cauldron and mix.
   
   
6. Now cut the eggplant into cubes or strips and also send it to the cauldron. Mix. If desired, you can add radish.
7. Cut out the core with seeds from the pepper and cut it into medium cubes. We also chop chili or hot pepper. Traditionally, we put it in a cauldron and stir.
8. We chop the celery and do the same with it.
   

   Lovers over rich taste celery can use its root instead of stalks, which must be chopped in the same way as the rest of the ingredients. You can also add some green beans, asparagus or green peas. Some people like lagman with Chinese or cauliflower.

9. First remove the skin from the tomato. To do this, cut them slightly and scald them with boiling water for a couple of minutes. After this, we clean it and also cut it into cubes and put it in the future lagman. Instead of tomatoes, you can take tomatoes in own juice or a couple of tablespoons of tomato paste. By the way, the paste will give lagman more saturated color.
10. Chop the garlic, finely chop the fresh herbs and place in the cauldron. Here, too, there is controversy regarding the use of cilantro. I put all the greens that are available on this moment: parsley, dill, cilantro and green onions.
    
    
11. Add salt to taste and sprinkle seasonings. And also be sure to add one or two halves of anise, which can be ground with salt.
12. Mix everything. After one or two minutes, pour hot water, adjusting the density of the fill. Stir, reduce heat and cover with a lid. Simmer for 15-20 minutes.
    
    
13. And during this time we will prepare the noodles. To do this, boil water in a separate pan, add salt and add noodles. If you don’t have special noodles for lagman, which you can cook yourself or buy in a store, then take either egg or Italian noodles. In a pinch, regular spaghetti will do. Cook for about 5 minutes until tender and strain through a colander.