Summary

Ingredients

• 700 g flour
• 2 egg (s)
• 200 ml water
• salt
• Vegetable oil

For the soup:

• 1 liter meat broth
• 500 g lamb, lean
• 1 radish (s), green
• 1 radish (s), white
• 1 kohlrabi, (repa)
• 2 carrot (s)
• 2 onions)
• 2 bell pepper (s)
• 1 celery
• 3 tomato (s), peeled
• 3 cloves garlic
• 2 potato (s)
• 1 teaspoon cumin
• 3 tablespoon soy sauce
• 1 star anise
• salt
• pepper
• Herbs, fresh (coriander, dill, parsley), chopped

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Instructions

1. Beat the eggs in the water, season with salt and gradually add the flour. Knead into a dough. This should be so firm that you can actually only work it with your fists. Cover with foil and let rest for an hour.
2. Now portion and roll into rather thick sausages. In contrast to spaghetti, lagman noodles are not rolled, but drawn. To do this, rub the sausages with a little vegetable oil, take one of them between both hands and pull one end through the other hand until the length doubles. While the first roll is at rest, the rest of the roll is successively pulled in the same way. Now everything is drawn a second time in the same way. In the third round, roll lengthways on an oiled work surface. The length is now quite considerable, the noodles are oiled again, laid out in a spiral and left to rest again. At the end of the festive season, you wrap two or three strands of noodle around both hands, lift them up and throw them down hard. This is also repeated several times until the noodles are so long that you stand with your arms almost outstretched.
3. Cook in boiling, heavily salted water for about three minutes. When adding to the water, the raw pasta should not touch the bottom of the pot. Drain or remove with a slotted spoon and rinse in cold water.
4. The pasta production is very complex. That is why you can buy them ready-made from specialists in the markets in Central Asia and save yourself the trouble. You can use spaghetti as an alternative, but the taste is significantly different.
5. For the soup, finely dice the meat, radishes, kohlrabi, onions, celery and potatoes (5 mm), cut the peppers into half rings and the carrots into strips. Coarsely chop the tomatoes and very finely chop the garlic.
6. First fry the meat in the hot fat. Next add the carrots and the crushed cumin with the black pepper. This is followed by celery and soy sauce. This works best in a wok, where you keep pushing the middle open. Now briefly fry the tomatoes, garlic and onions, then the radish and kohlrabi cubes and the pepper strips. Pour the meat stock, add the star anise and cook for about 30 minutes. Ten minutes before the end, add the potato cubes. Season to taste with salt and possibly a little sugar.
7. To serve, it is best to place the cold noodles in large soup bowls, pour hot broth over them, let them warm up briefly and place the meat / vegetable mixture on top. The ratio between pasta and sauces is roughly one to one. Serve sprinkled with chopped fresh herbs.