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

  1. To prepare lagman with chickpeas, rinse the canned chickpeas, drain the water.
  2. Peel the potatoes and cut them into large pieces. Do the same with carrots, peppers, and onions. Press the garlic through a press.
  3. Remove the skin from the tomatoes.
  4. In a large cast-iron skillet or cauldron, heat a little vegetable oil, fry the onions, carrots, and peppers in oil until golden.
  5. Cut the meat into large cubes.
  6. Transfer the fried vegetables to a plate. Fry the meat in the same frying pan in a little oil.
  7. 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.
  8. 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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