Lagman is meat and vegetable, noodle dish, is one of several signature Uzbek dishes. It is Central Asian dish, with the roots connecting to Chinese and Koren kitchens. The term derives from the Chinese word Lamian which is a type of noodle that’s prepared by twisting, stretching, and folding the dough into strands using its own weight.
In Internet you can find several kinds of Lagman: fry, cold, hot. The type of lagman below is from recipe of my friend Ajna. . The hand-made extra long noodles are cooked separately and are then combined with soup stew of meat and vegetables. The broth of Lagman is rich, tasty and healthy. Some people like to have more broth, some prefer their lagman on a drier side.
1lg (500g) lamb, cut into hazelnut sized pieces
2 tbsp. vegetable oil
2 tbsp. tomato pasta
1 bunch celery, sliced into thin pieces
1 Napa Chinese cabbage, sliced into thin pieces
1 red sweet pepper, cut into 1″ strips
1 green sweet pepper, cut into 1″ strips
1 light green pepper, cut into 1″ strips
2-3 cloves of garlic, minced or mashed to paste
1 long beans cut.
0.3 tsp. star anise ground
1 tsp. coriander ground
3-4 tbsp. chine vinegar.
2 tbsp. paprika ground
1-2 pc. bay leaf
salt to taste
Optional: Chinese cabbage, zucchini, eggplant, turnip. You can combine vegetables in many ways, but I prefer to limit my selection to only one additional vegetable, in order to retain the clarity of flavor.
Cilantro, parsley and dell for garnish
Spaghetti, udon or other thick wheat noodles
If you want to try Lagman in Chicago you can go to the restaurant “Chayhana”