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Uyghur lagman at home

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919
Kitchen Central Asian
Calorie content 102.1 kcal
Portions 6 port.
Cooking time 60 minutes
Proteins * 5.9 gr.
Fats * 5.6 g
Carbohydrates* 13.6 gr.
* per 100 gr. product
Uyghur lagman at home
Content

If we compare the preparation of the Uyghur lagman with the classical one, then the process can be called simpler. The only thing that will take time is making homemade noodles. It is she who makes this type of lagman so special. You will have to work hard on kneading the dough and wait until it "ripens" - without this you will not be able to pull the noodles into long thin threads. This lagman will be especially appreciated by lovers of hot, hearty multicomponent dishes with meat.

Ingredients

Cooking process

step 1 out of 19
First, prepare the meat: you can use both lamb and beef. We wash it, dry it and cut it across the fibers into small oblong pieces.
step 2 out of 19
Peel the onions, rinse and cut with a knife into thin half rings.
step 3 out of 19
We wash the green beans, dry them and cut them into short lengths.
step 4 out of 19
Thinly chop the cabbage. By the way, it is permissible to use both "Peking" and white-headed varieties. In the case of white cabbage, after shredding, we wrinkle it with our hands to soften the fibers.
step 5 out of 19
We wash the young arrows of garlic, dry and finely chop. If the arrows are not available, you can use three or four cloves of garlic instead - just chop them finely.
step 6 out of 19
Peel the carrots, rinse and cut into thin long strips.
step 7 out of 19
We wash the bell peppers, free them from seeds and cut out the stalk. Cut the pulp into small pieces.
step 8 out of 19
We wash the tomatoes, remove the trace from the stalk and cut them into small cubes.
step 9 out of 19
In a voluminous thick-walled saucepan or wok, heat the vegetable oil and dip the chopped onions into it. The temperature of the plate during frying is high, so do not forget to closely monitor the process and stir occasionally. Fry the onion until light golden brown.
step 10 out of 19
We send the chopped meat to the onion, mix and fry until light golden brown.
step 11 out of 19
Pour spices to the meat with onions: basil, cilantro, cumin and chopped star anise stars. Add soy sauce and tomato paste. Then put the carrot strips, tomato cubes and mix. Cook for two minutes with stirring.
step 12 out of 19
Add bell pepper, mix, cook for another two minutes.
step 13 out of 19
Now put chopped cabbage, chunks of green beans and garlic arrows in a saucepan. Stir and fry for another two minutes. Now pour in one and a half liters of hot water, mix, salt and add black pepper to taste. Bring the soup to a boil and cook for five minutes, then remove from the stove and let it brew.
step 14 out of 19
To prepare the noodles in a bowl, shake eggs and salt, add water and stir. Pour in flour and knead the dough first with a spoon, and then with your hands. Knead the mass until it absorbs all the flour and stops sticking. Add more flour if necessary. Cover the finished dough with a towel or film and leave at room temperature for an hour and a half.
step 15 out of 19
Roll out the dough into a thick layer and cut it into thin strips. Lubricate the hands and the surface of the cut dough with vegetable oil and separate each strip.
step 16 out of 19
We roll the strips on the table into long thin bundles. For convenience, we roll the bundles into spiral-shaped "snail" circles. We add vegetable oil as needed so that the dough does not stick together and it is convenient to work with it.
step 17 out of 19
In a separate saucepan, bring salted water to a boil. Dip the noodles in boiling water. We cook it until it floats to the surface - it will take just a couple of minutes.
step 18 out of 19
Immediately after cooking, discard the noodles in a colander, let the broth drain. Pour a little vegetable oil over the noodles and stir to avoid clumping.
step 19 out of 19
First put the boiled noodles into portioned bowls, and then fill it with the cooked soup - the lagman is ready. Sprinkle the surface of the dish generously with chopped dill. Serve hot.

Bon Appetit!

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