Lagman (Uzbek Cuisine)
by Editorial Staff
Lagman for lunch, in a hurry. This is not a “real” lagman, but a quick vegetarian version of a well-known dish – with shop noodles and soy meat.
Cook: 50 minutes
Servings: 6
Ingredients
- Soy meat (for example, soy goulash) – 100 g
- Long noodles (ready-made) – 400 g
- Potatoes – 3-4 pcs.
- Bulb onions – 1-2 pcs.
- Carrots – 1 pc.
- Tomato paste – 1 tbsp
- or tomatoes – 3-4 pcs.
- Salt – 0.5 tbsp
- Black pepper dead – 1 pinch
- Bay leaf – 1 pc.
- Vegetable oil – 30 ml
- Garlic (optional) – 2-4 cloves
- Greens – 1 bunch
How to cook lagman without meat:
Directions
- Boil the noodles separately. To do this, boil 2.5 liters of water in a saucepan, add salt. Dip the noodles in boiling water, bring to a boil. Cook over medium heat until tender, according to package directions.
- Throw the finished noodles in a colander.
- Boil the kettle. Put soy meat in a saucepan, pour boiling water over it. Cook over medium heat for 10 minutes, uncovered.
- Then discard the soy meat in a colander.
- Peel the potatoes, wash and cut into medium pieces.
- Pour 2 liters of water into a saucepan. Boil. Dip the potatoes in boiling water. Boil the potatoes until tender, about 20 minutes.
- While the potatoes are boiling, peel the carrots, rinse and grate on a coarse grater.
- Peel the onion, rinse and cut into cubes.
- Preheat a frying pan, pour in vegetable oil. Place the onions and carrots. Saute for 2-3 minutes, stirring occasionally.
- Then add the tomato paste. Mix. Instead of tomato paste, add tomatoes. To do this, they need to be peeled and chopped.
- At the end of stewing, add soy to the pan and simmer for 5-10 minutes, covered, over low heat.
- Add sautéed vegetables with soy to the potato broth, salt, add spices. Cook covered over low heat for 10 minutes.
- Peel and chop the garlic with a knife. Rinse greens, chop finely.
- Arrange the noodles in plates, pour over the vegetable broth. Add herbs and garlic to plates.
Lagman in Uzbek vegetarian is ready.
Enjoy your meal!
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