Laghman with Chickpeas and Udon Noodles
by Editorial Staff
Based on a Central Asian meat dish. I cook lagman from beef, with udon noodles, add chickpeas to the lagman for satiety.
Ingredients
- Beef or veal – 400 g
- Boiled chickpeas (canned) – 2/3 cup
- Udon noodles – 100 g
- Potatoes – 3-4 pcs. (depending on size)
- Bulgarian pepper – 1 pc.
- Tomatoes – 2-3 pcs.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Vegetable oil
Directions
- To prepare lagman with chickpeas, rinse the canned chickpeas, drain the water.
- Peel the potatoes and cut them into large pieces. Do the same with carrots, peppers, and onions. Press the garlic through a press.
- Remove the skin from the tomatoes.
- In a large cast-iron skillet or cauldron, heat a little vegetable oil, fry the onions, carrots, and peppers in oil until golden.
- Cut the meat into large cubes.
- Transfer the fried vegetables to a plate. Fry the meat in the same frying pan in a little oil.
- Put the fried vegetables in a pan with meat, add a little salt. Fill with water to cover the contents of the pan. Cover with a lid, simmer for 20 minutes.
- Then add noodles (udon), top with tomatoes, potatoes, and garlic. (For those who like boiled potatoes, put the tomatoes at the end of cooking). Top up with more water, about 1 cup. Season with salt and pepper. Cook the beef lagman under a closed lid over medium heat until the potatoes are tender, about 15 minutes.
Enjoy your meal!
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