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Liquid lagman with chicken

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766
Kitchen Central Asian
Calorie content 101.3 kcal
Portions 4 port.
Cooking time 45 minutes
Proteins * 5.6 g
Fats * 3.1 gr.
Carbohydrates* 19.1 gr.
* per 100 gr. product
Liquid lagman with chicken
Content

Lagman is a thick soup from oriental cuisine. Asians put vegetables, chicken fillets and noodles in it. The dish is also distinguished by an abundance of spices and herbs. If you plan to serve lagman as a first course, then add more broth. Or vice versa: by reducing the amount of liquid in the composition, we will actually get a second juicy dish based on vegetables, chicken and noodles. In any case, lagman is very satisfying and tasty.

Ingredients

Cooking process

step 1 out of 11
The first step is to make a vegetable sauce. To do this, heat a small amount of vegetable oil in a deep frying pan. Peel the onions, rinse and chop finely with a knife. Pour the chopped onion into hot oil, add a pinch of salt and fry it until transparent while stirring.
step 2 out of 11
Peel the carrots, wash and rub on a coarse grater. Pour it into a frying pan to the onion, stir and continue frying at medium temperature until soft. This will roughly take seven minutes.
step 3 out of 11
We clean the bell pepper from the stalk and seeds, rinse and cut into thin long strips. We put them in a pan to the carrot-onion mixture.
step 4 out of 11
We wash the tomatoes and remove the traces of the stalks. Cut the tomatoes into small pieces and place them after the bell pepper. Alternatively, canned tomatoes can also be used instead of fresh tomatoes. Stir the vegetable mixture and simmer for two to three minutes to slightly reduce the volume.
step 5 out of 11
Add chipped green beans - fresh or frozen. The latter does not require preliminary defrosting. Sprinkle vegetables with a pinch of granulated sugar, salt, add ground paprika to taste and continue to simmer with the lid open for another twenty minutes.
step 6 out of 11
Preparing chicken fillet. We cut it across the fibers into thin slices. Sprinkle with salt, black pepper and sprinkle generously with vegetable oil. Rub the spices into the surface of the pieces with our hands. In a separate dry frying pan, fry the prepared fillets on both sides for one and a half to two minutes. The plate temperature is medium-high. After frying, immediately remove the chicken from the pan so as not to dry it out.
step 7 out of 11
Boil thin noodles separately in salted water until cooked. Alternatively, you can use thin spaghetti. We discard the products in a colander and let the broth drain.
step 8 out of 11
Now we combine the prepared ingredients in a separate volumetric saucepan: hot vegetable sauce, boiled noodles.
step 9 out of 11
Next, lay out the fried chicken fillet pieces. Fill everything with hot chicken broth.Place the pot on the stove and bring the contents to a boil.
step 10 out of 11
While the lagman comes to a boil, heat a small amount of vegetable oil in a frying pan. Peel the garlic and chop it finely with a knife. Chop mint greens with a knife. Pour the garlic with mint into the heated oil and quickly fry at high temperature - the process should take no more than thirty seconds. Put the resulting hot mixture into the heating soup. As soon as the lagman boils, remove it from the stove and let it brew for fifteen to twenty minutes before serving.
step 11 out of 11
We spread the lagman into portioned bowls. Pour the amount of broth as desired. Sprinkle the surface with chopped cilantro and freshly ground black pepper.

Bon Appetit!

 

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