Lean Lagman with Mushrooms and Rice Noodles
by Editorial Staff
This dish, in fact, is prepared according to traditional Uyghur recipes, namely without potatoes and with rice noodles. I just adapted this lagman recipe for Lent, and the Jusai herb is also added to this lagman, which we simply cannot get in the middle lane, and I replaced it with onion feathers with garlic or allspice. Now Petrov Post is on the way, and such a lagman fits him perfectly.
Cook: 35 minutes
Servings: 6
Ingredients
- Mushrooms – 0.5 kg
- Carrots – 2 large
- or 200 grams of Korean carrots
- Onions – 2 pieces
- Green radish or radish – 200 grams
- Greens (allspice, or onion feathers, green garlic can be used) – 150 grams
- Garlic – 4 large cloves
- Tomato paste – 1 large tablespoon
- Rice noodles – 1 pack
How to make lagman with mushrooms and rice noodles:
Directions
- First, I cut everything, since the Lenten lagman prepares quickly enough. Everything is cut into thin strips or rubbed on a grater: carrots, green radish or radish, onions, greens, mushrooms (in large cubes), garlic. Cook carrots according to the recipes of Korean carrots, I buy them ready-made so as not to bother.
- Pour sunflower oil into a saucepan or cast iron, or a saucepan, heat and pour mushrooms there, fry for 3 minutes.
- Then add Korean carrots, onions, fry for another 5 minutes.
- Add garlic, stir and immediately pour boiling water and simmer a little, for 5 minutes.
- Then add the radish or radish, stew for another 10 minutes.
- Add tomato paste, simmer for 1 minute, and at the very end – herbs. Let it boil and remove the lagman from the heat.
- I let the lagman stand for a while with the lid closed. At this time, boil rice noodles, put in a colander, put on plates, and pour over lagman.
Enjoy your meal!!!
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