Dunghan Noodles (lagman)

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Soup
Cuisine European
Servings (Default: 6)

Ingredients

  • 500 g pasta (flat spahetti)
  • Salt water
  • 500 g lamb or veal
  • 2 large potatoes
  • 0.5 ½ radish (s)
  • 2 carrot (s)
  • 100 g white cabbae
  • 4 onion (s)
  • 1 bell pepper (s)
  • 2 tomato (s)
  • some herbs, chopped (dill, parsley)
  • 1 spring onion (s), chopped
  • some pepper, redder
  • some black pepper
  • 1 beetroot
  • 2 cloves garlic
  • some oil
  • 1 ½ liters water
  • some vinegar, possibly
Dunghan Noodles (lagman)
Dunghan Noodles (lagman)

Instructions

  1. Cook the pasta in salted water as usual, set aside. For the soup (wadscha), dice the meat, potatoes, radish and tomatoes. Carrots, beetroot and cabbage in
  2. Cut stripes. Cut the onions and bell peppers into rings. Chop the garlic.
  3. In a large saucepan, heat the oil and fry the meat until it turns brown. Then add onions and tomatoes. Add everything except the spring onions and herbs.
  4. Pour 1.5 L water, bring to the boil. Simmer over low heat for about half an hour.
  5. Serve the noodles with the wadscha, add the herbs and spring onions. If necessary, vinegar can be added.

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