Someone tries not to combine many ingredients in one dish, which makes a huge mistake.
Probably, he just did not try a real lagman, in which you can find everything: vegetables, noodles, meat, all kinds of spices and herbs.
Despite the huge number of products, the taste of the dish is harmonious. Will we cook?
Classic Lagman - General Cooking Principles
• Noodles. You can cook it yourself, one of the options is below. But more and more often pasta or pasta is purchased, which perfectly replaces ordinary noodles, saving a lot of time.
• Meat. Always present in the dish. You can use lamb, pork, beef and even chicken. It all depends on the selected recipe and personal preferences.
• Potatoes. We add to the classic lagman almost always, but there are exceptions. Root crops are peeled, cut into small cubes.
• Radish. You can use turnips. Not always available, sometimes this ingredient is excluded, but with it it turns out much tastier.
• Tomato. In the classic lagman, these are tomatoes, but can be replaced with pasta, ketchup, any similar sauce. The amount must be adjusted independently, since the concentration is different.
• Other vegetables. Usually it is carrots, onions, sweet and hot peppers, garlic. All vegetables are added in a specific sequence according to the recipe.
Classic Lagman with meat and potatoes
The recipe for a classic lagman with meat, potatoes and other vegetables. Homemade noodles are prepared, but you can buy ready-made pasta if you wish and to facilitate the process.
Ingredients
• 600 g of meat;
• 1 pepper;
• 2 potatoes (raw, large);
• 2 cloves of garlic;
• a pair of onion heads;
• 3 tomatoes;
• 20 ml of oil;
• 1 large carrot;
• spices, herbs, hot peppers.
For noodles:
• 2 eggs;
• 0.7 kg of flour;
• 0.2 l of water;
• 2 tbsp. l oils;
• salt.
Cooking
1. Cooking the dough for the lagman. Stir the eggs and salt, fill in the water, add the flour and knead a cool lump, leave for half an hour. Then we roll out the sausage, divide it into several parts, grease hands with oil, pull out and twist thin noodles from each piece. Or we take a rolling pin, roll out cakes, cut it with a knife, which is more convenient and simpler.
2. Cook the noodles for the lagman for 3-5 minutes in salted boiling water.
3. Cut the meat, toss in a saucepan with warmed butter and fry until brown.
4. Tomatoes cut into slices, onions in half rings. Add to the meat together. Warm up over high heat for a couple of minutes.
5. We cut carrots and potatoes, we fall asleep to meat.
6. Add water, the liquid should cover the main ingredients. You can use a decoction after noodles, the sauce will be thicker. Cook all together for a quarter of an hour.
7. We throw the bell pepper cut into rings. Pepper and salt, boil for a few more minutes.
8. Add the greens and garlic, pour red pepper or throw the chopped pod, cover and leave the dish for a while so that it penetrates the aroma of the last ingredients.
Lagman: a classic recipe with radish
A common version of the classic lagman. To cook a dish you need a radish. You can take daikon, round white, green or any other.
Ingredients
• 500 g of beef or pork;
• 2 onion heads;
• 2 medium radishes;
• 2 potatoes;
• 1-2 peppers;
• 60 g of tomato;
• some carrots, garlic, herbs and butter;
• any noodles.
Cooking
1. Cut into small pieces the pulp of pork or beef, toss in a cauldron with several tablespoons of meat and fry until half cooked. Brown the slices well.
2. Cut onions and carrots, prepare potatoes and radishes. You can crumble everything into cubes, as in time the products are cooked approximately the same.
3. Add carrots with onions to the meat. Passer vegetables and season with tomato. Fry until dark.
4. Throw a radish, after a couple of minutes potatoes, and then Bulgarian pepper. Stir.
5. Pour boiling water, throw a pinch of salt, close the cauldron. Stew for about half an hour until all vegetables are ready.
6. Boil the noodles for the lagman until cooked according to the instructions on the package.
7. Add chopped garlic, pepper, if desired, any greens and you're done!
8. We put the noodles in plates, fill them with a lagman, immediately serve to the table.
Classic Lagman with chicken and fresh tomatoes
The recipe for a simple, fast and very affordable classic lagman with a bird. It is not necessary to use slices with bone, you can take the fillet, but you need to cook it quickly, add to the fried vegetables so that the white meat retains juiciness.
Ingredients
• 0.4 kg pieces of chicken;
• 1 radish;
• 3 tomatoes;
• 1 carrot;
• butter;
• large potato;
• onion;
• 2 cloves of garlic;
• 400 g of noodles.
Cooking
1. Chopped pieces of chicken need to be fried. Be sure to pour the oil, warm it up and only after that put the bird. On high heat, brown on both sides.
2. Peel the radish, carrots, onions. Cut everything into large strips. Throw to the chicken, cook over high heat for about five minutes.
3. Rub the tomatoes or kill them with a blender, add to the lagman, you do not need to remove the fire. Cooking another five minutes.
4. If the potato is small, then you can take two pieces. We cut into small pieces, transfer to the total mass.
5. Now you need to take boiling water, pour the contents of the cauldron. The amount of fluid is adjustable by ourselves. Someone loves a liquid lagman, someone likes a thick dish more.
6. We throw a pinch of salt, close and simmer for about twenty minutes.
7. Now you need to try the lagman, if necessary add more salt. We put chopped garlic, pepper and other seasonings. Fill with greens and you're done!
8. Boil the noodles, fill with lagman and serve a delicious dish to the table.
Classic lagman with pickles
A well-known version of the classic lagman with a very bright and rich taste. For its preparation, it is better to use vigorous barrel cucumbers.
Ingredients
• 0.4 kg of any meat;
• boiled noodles ;;
• 0.2 kg of cucumbers;
• 0.1 kg of onions and carrots;
• 3 tablespoons of pasta;
• 2 potatoes;
• seasonings, oil, garlic;
• Bulgarian pepper 1 pc.;
• 0.5 pods of hot pepper.
Cooking
1. Cut meat into small sticks, fry until golden brown.
2. Now toss the onion chopped into large strips.
3. After a few minutes, carrots, followed by chopped pickles. Cook until brine evaporates.
4. As soon as the cucumbers begin to fry, add the tomato. If the paste is thick, then pre-dilute with 100 ml of water.
5. Run the chopped thinly and finely potatoes. If the pieces are large, then the root crop will be cooked for a long time because of pickles and tomato.
6. Pour 2-3 cups of boiling water, stir. Salt is not necessary yet.
7. Close, simmer the dish for about half an hour on low heat.
8. We open, we try. If the cucumbers gave little salt, then add.
9. At this stage, we throw garlic, hot and sweet pepper, any spices at our discretion. Keep on fire for another 5-7 minutes and turn it off. Add greens when serving dishes with noodles.
Lagman classic mushroom without meat
For a classic mushroom lagman it is best to use small and dense champignons.
Ingredients
• 500 g of champignons;
• 0.5 cups of tomato sauce;
• 2 onions;
• 1 carrot;
• 2 sweet peppers;
• 2 potatoes;
• 35 ml of oil;
• 0.5 heads of garlic;
• 0.3 pods of hot pepper;
• salt, parsley.
Cooking
1. Rinse the mushrooms, cut into halves or quarters. Pour half the oil into the cauldron, warm well and add the mushrooms. We cook until all the water comes out, the mushrooms are slightly browned, the fire is strong.
2. Pour the rest of the oil into the pan. Throw chopped onions and carrots. Fry until lightly golden brown, then pour the tomato sauce. You can use diluted pasta.
3. Cut the potatoes into strips, spread them to the mushrooms, fry a little together. Add chopped pepper and a glass of water, cover for ten minutes.
4. We transfer vegetables with tomato to the mushroom cauldron.
5. Squeeze the garlic, throw the chopped very finely sharp pepper. Lagman salt.
6. Stir, estimate the amount of water. If necessary, pour more boiling water.
7. Close the cauldron, simmer a mushroom dish over low heat for another quarter of an hour.
8. Serve with plain or rice noodles, sprinkle with parsley.
Lagman classic in a slow cooker
To prepare this lagman, it is better to use beef, but if necessary, you can replace pork.
Ingredients
• 500 g of meat;
• 30 grams of oil;
• 100 g of onions, carrots, sweet pepper;
• 150 g of radish;
• 150 g of potatoes;
• 250 g of tomatoes;
• 10 g of garlic;
• 0.5 bunch of parsley, pepper and salt.
Cooking
1. Turn on the slow cooker for baking, add oil to the bowl, warm and put the meat. Cook it for a quarter of an hour.
2. At intervals of 3 minutes, we throw the vegetables cut into strips: onions, then carrots, followed by potatoes. At the end we throw the radish and pepper. Stir well each time.
3. Cut or rub tomatoes, pour vegetables.
4. Prepare boiling water, pour in five minutes.
5. Close the slow cooker, set the quenching mode, prepare the lagman for 30-40 minutes.
6. Salt, pepper, check the readiness of meat and potatoes.
7. Put the garlic, close and stand for 10-15 minutes on heating.
8. Pour boiled noodles separately with lagman, sprinkle with parsley and serve.
Lagman classic - useful tips and tricks
• It is better not to cook a little noodles for the lagman so that it stays firm. Products will reach readiness in a plate with hot gravy and vegetables. Otherwise, they will become sour.
• There are many different vegetables in the lagman and it is very important that they are not cooked, the dish turned out beautiful and expressive. To do this, after pouring water, the meat base is stewed on the smallest fire.
• Garlic is an important but optional ingredient in lagman. If one of the family members or guests does not like its aroma, then it is better to submit the cloves separately in powdered form with spices.
