How to cook fried lagman? Fried lagman Step-by-step recipe for making fried lagman

There are a great many varieties of lagman, because its recipe came to us from China and was adapted to the tastes of different peoples of Asia. Here I will show you how lagman is prepared in our family. For real lagman, you need pulled homemade noodles, when the dough is pulled into one long and thin rope, and then folded like threads, pulled out and wound. It’s not a problem to buy ready-made pulled noodles from us, but you can replace them with pasta, similar to spaghetti, but with a hole in the middle. The type of pasta should be made from durum wheat and not break when stirred.

We will need the following products:

Cut the beef into small pieces, the smaller, the faster it will cook and become soft.

Cut the onion thinly into half rings. Chop the garlic.

Heat a cauldron, heat vegetable oil in it and fry the beef until golden brown. Then you can pour a glass of water (although this is not provided for in the authentic recipe) and cover with a lid. Simmer until the water has completely evaporated and the beef has softened.

Add chopped onion and minced garlic.

Fry until the onion is soft. You can salt the meat a little.

Then add chopped peppers, hot chilies and carrots. Everything is cut into thin strips. At this stage, you can add your favorite spices - cumin, coriander. I only add a little coriander; I just don’t like cumin. Fry for another 15 minutes. If it sticks to the bottom, add half a glass of water. But no gravy should form in the cauldron.

Chop the tomatoes together with the green beans. I took frozen, you can use fresh, whatever you find. Add tomatoes and tomato paste to the cauldron along with beans. Fry everything together with constant stirring. This dish should not be left unattended, as it requires constant stirring to prevent anything from burning or sticking.

Boil the noodles in salted water, drain the water.

Salt two eggs and beat with a fork. Fry the omelette separately.

Salt the beef and vegetables, adding a pinch of sugar if necessary. We will add boiled noodles to this frying.

Add and stir. Fry everything together for about 10-15 minutes, stirring constantly.

Cut the fried omelette into strips.

Add the omelette to the cauldron and fry everything again for 5 minutes. Sprinkle with chopped herbs.

Serve on a flat dish, trying to arrange the noodles so that the meat and omelet with herbs come across.

Bon appetit! It is good to serve fresh vegetables with lagman.

This variation of lagman preparation is used more widely than others. Because preparing this dish requires less effort and food costs. The convenience is that the noodles and sauce can be stored separately from each other in the refrigerator, and the dish itself can be prepared before serving. You may also be interested in which is on our website. Or Khankishiev, who we also have. You can find out either or.

How to cook fried lagman

Cooking time : 1 hour
Number of servings : 4
Calories: 29.2 kcal per 1 serving

Ingredients:

Meat (lamb or beef) – 500 g;
Carrots – 2 pcs.;
Onion – 2 pcs.;
Chili pepper – 1 pc.;
Bell pepper – 1 pc.;
Eggs – 2 pcs.;
Garlic – 8 cloves;
Salt, cumin – 1 tsp;
Tomato paste – 100 g;
Noodles – 400 g;
Vegetable oil – 130 ml;
Greens (Onion, dill, cilantro).

Cooking method:

Boil the noodles in slightly salted water. Place in a colander. Rinse with cold water. Transfer the noodles to another bowl and set aside.
Cut the lamb flesh into small cubes 0.5 - 1 cm.
Cut the onion into thin half rings. Cut carrots, bell peppers and chili peppers into small cubes. Fine mode eight cloves of garlic.
Take a frying pan with a thick bottom and non-stick coating. Pour 120 ml of vegetable oil and heat it up. Fry the already chopped meat in it, add the previously chopped onion, bell pepper, chili pepper and carrots. Fry.
Add 1 tsp. salt, cumin and ground black pepper. Mix.
Then add 100 g of tomato paste. Mix generously.
Add finely chopped garlic. Mix everything again and set aside.
Break 1 - 2 eggs into a bowl, sprinkle with a pinch of salt and beat well.
Heat 1 - 2 tsp in a frying pan. butter and pour in the beaten eggs in a thin layer. Fry on both sides. Cut the finished omelette into small pieces.
Add cooked noodles to the omelette, fry, stir, and add our prepared sauce.

To prepare fried lagman, it is better to use homemade noodles rather than store-bought ones. Homemade noodles are more satisfying, but require more preparation time.

Pulled noodles - 400 g
Beef – 350 g
Bell pepper - 1 pc.
Chili pepper - 1 pc.
Garlic - 3 cloves
Ground coriander - to taste
Tomato paste - 1 tsp.
Vegetable oil - 80 ml.
Green beans - 1 handful
Eggs - 2 pcs.
211 kcal

Cooking process

For lovers of lagman, I would like to introduce another type of it - fried lagman. In this case, there is no gravy; everything is fried in a cauldron for about 2 hours. The dish is not fast at all, but very tasty. There are a great many varieties of lagman, because its recipe came to us from China and was adapted to the tastes of different peoples of Asia. Here I will show you how lagman is prepared in our family.

For real lagman, you need pulled homemade noodles, when the dough is pulled into one long and thin rope, and then folded like threads, pulled out and wound. It’s not a problem to buy ready-made pulled noodles from us, but you can replace them with pasta, similar to spaghetti, but with a hole in the middle. The type of pasta should be made from durum wheat and not break when stirred.

Cut the beef into small pieces, the smaller, the faster it will cook and become soft.
Cut the onion thinly into half rings. Chop the garlic.
Heat a cauldron, heat vegetable oil in it and fry the beef until golden brown. Then you can pour a glass of water (although this is not provided for in the authentic recipe) and cover with a lid. Simmer until the water has completely evaporated and the beef has softened.
Add chopped onion and minced garlic.
Fry until the onion is soft. You can salt the meat a little.
Then add chopped peppers, hot chilies and carrots. Everything is cut into thin strips. At this stage, you can add your favorite spices - cumin, coriander. I only add a little coriander; I just don’t like cumin. Fry for another 15 minutes. If it sticks to the bottom, add half a glass of water. But no gravy should form in the cauldron.
Chop the tomatoes together with the green beans. I took frozen, you can use fresh, whatever you find. Add tomatoes and tomato paste to the cauldron along with beans. Fry everything together with constant stirring. This dish should not be left unattended, as it requires constant stirring to prevent anything from burning or sticking.
Boil the noodles in salted water, drain the water.
Salt two eggs and beat with a fork. Fry the omelette separately.
Salt the beef and vegetables, adding a pinch of sugar if necessary. We will add boiled noodles to this frying.
Add and stir. Fry everything together for about 10-15 minutes, stirring constantly.
Cut the fried omelette into strips.
Add the omelette to the cauldron and fry everything again for 5 minutes. Sprinkle with chopped herbs.
Serve on a flat dish, trying to arrange the noodles so that the meat and omelet with herbs come across.

Bon appetit! It is good to serve fresh vegetables with lagman.

Lagman is such a popular dish that it has hundreds of varieties and recipes. One of the most popular versions is the so-called boso lagman. Its main difference from the traditional one is that the sauce from meat and vegetables is prepared without broth, and such lagman does not become a soup. This dish can be served on weekdays, but it will also take pride of place on the holiday table. Fried lagman is especially loved by housewives because its ingredients can be prepared in advance and stored in the refrigerator, and assembled just before serving. It takes less time to prepare the recipe, although, of course, you can’t call it a quick meal. The best noodles for lagman, naturally, are those prepared according to a homemade recipe. But since it takes several hours to mold and stretch, store-bought is most often used.

Lagman recipes, including its fried variety, contain different types of meat, vegetables and seasonings. Each housewife can prepare it to her own taste. Don't be afraid to experiment, and your dish will be appreciated.

What is fried lagman made from?

This recipe makes 4 servings.
Cooking time for fried lagman: 1 hour
Calorie content is: per 100 gr. product – 29.2 kcal.

To prepare fried lagman you will need:

500 grams of meat. It is better to take lamb or beef. But some people prefer lean pork.

2 medium sized onions.

2 carrots.

3 potatoes.

1-2 bell peppers. Some believe that pepper is the main ingredient. Use peppers of different colors to make the lagman brighter.

2 chicken eggs.

8 cloves of garlic.

1 tsp. salt and cumin. Zira is the base spice of the recipe, but you can add ground black pepper, coriander, chili or paprika. It all depends on your taste.

350 grams of tomatoes (about 3 pieces) or 100 grams of tomato paste.

400 grams of noodles.

130 ml vegetable oil.

Greens: cilantro, dill, parsley. Greens can also be added to taste, the main thing is to add cilantro. Without it, the taste of lagman will be different.

How to prepare fried lagman

Many people are afraid to cook lagman because they consider it too complicated a dish. In fact, the main thing is to monitor the preparation and add ingredients on time. Your dish will definitely turn out well if you follow our step-by-step recipe.
First you need to cook the noodles. For fried lagman, it is better to cut it into pieces about 10 cm long. Boil the noodles in salted water, rinse, drain, season with oil and move aside for a while.
Time to prepare the meat and vegetables. The meat should be cut into 1–1.5 cm cubes. Since the recipe does not involve stewing, the meat should have time to cook during the frying process. The onion is cut into thin half rings, and the carrots and peppers into small cubes. If tomatoes are used, they should be doused with boiling water, the skins carefully removed from them and also cut into cubes. The garlic is chopped very finely.
Pour oil generously into a frying pan (you can use a wok). When it is hot, add the meat and fry it until half cooked. Only after this can you fry the vegetables. First, the onions are added to the frying pan. When it becomes transparent, add carrots and pepper.
Season the dish with salt and spices, add tomatoes or prepared tomato paste, and then garlic.
Break the eggs into a cup and stir well with a whisk, almost whisking. Pour a little oil into a separate frying pan and pour in the eggs in a thin stream. Fry the omelette on both sides, cut into thin strips.
Add boiled noodles to the omelette and fry everything over high heat. Then combine the noodles and egg with vegetable and meat sauce.
Divide the lagman among plates. Finely chop the greens and sprinkle portions of lagman, after which the dish can be served.

This recipe makes it possible to prepare lagman in advance and serve it hot, “piping hot.” This is very convenient, especially if you are preparing for a festive feast.

Fried lagman is ready. Bon appetit!

“Kaurma lagman” or fried lagman is a national dish of Uzbek cuisine, which is also popular in other Central Asian countries, such as Japan, China, Turkmenistan, Kyrgyzstan, Kazakhstan and others. Therefore, there are more than a dozen varieties of this dish.

Lagman in Uzbek is prepared both as a first and second course, it depends on the amount of liquid. If you add more broth, the dish will taste like soup. But unlike the classic lagman, the recipe for a fried dish excludes a large amount of gravy.

This dish is based on noodles and gravy, the so-called vaja, with the addition of meat, spices and various vegetables. For the classic Uzbek lagman, as a rule, lamb is used, but for fried, beef or pork may well be suitable.

The main ingredient is noodles, the preparation of which is given special attention. You can, of course, prepare this dish with store-bought noodles or pasta, but if you want to get as close as possible to the original recipe, it is better to make the dough yourself.

In general, the recipe cannot be called simple, since the preparation takes more than 1 hour, but the end result is worth the effort and time spent.

How to cook fried lagman? In order to prepare fried lagman, you will need the following ingredients, the amount of which is designed for 4 servings. For the noodles:

wheat flour - 500 g;
vegetable oil - 100-150 ml;
egg - 1-2 pcs.;
salt - 0.5 teaspoon;
half a glass of water.

If you still decide not to take risks with preparing noodles at home and prefer to use store-bought ones, then thick noodles are best. It will be required at the rate of 100 g per serving. Ingredients for vajji:

meat - 500 g;
vegetable oil or fat - 150 ml;
bell pepper - 5 pcs.;
carrots - 2 pcs.;
onions - 2 pcs.;
garlic - 1 head;
chili pepper - 3 g;
tomato - 4 pcs.;
cilantro - 1 bunch;
zira - 1 teaspoon;
spices and salt to taste.

Cooking steps

The cooking process can be divided into 3 main stages:

Cooking noodles.
Making vaja gravy.
Dish decoration.

Cooking noodles

Uzbek noodles are called “chuzma”. It is pulled out by hand in an unusual way, due to which it has a special appearance and unique taste. To prepare the dough, you need to mix flour, eggs, water and a few pinches of salt. At first the dough will be viscous, but you should not overuse flour, as too much flour will make the dough tough. You must continue to knead the dough until it reaches an elastic consistency. After obtaining a homogeneous mass, the dough is formed into a ball, wrapped in film and placed in the refrigerator for at least an hour.

After the dough has “rested,” it must be removed from the refrigerator, greased with oil and given a snake-like shape. The oil will make the dough pliable and will tear less when stretched.

The most painstaking and time-consuming process is stretching the noodles. The dough is cut into ropes 15-20 cm long, which should be evenly rolled out and lengthened. You can take the rope from both sides and stretch, shaking slightly, until the length of the noodles exceeds 1 m, then you need to fold the dough in half and continue stretching, shaking and twisting slightly. Upon reaching the required length, the dough is again folded into 2 layers and so on until thin noodles are formed. The finished chuzma is thrown into boiling salted water and cooked for about 3-5 minutes until it floats to the surface. After this, it must be rinsed with cold water and lightly greased with vegetable oil. The water in which the noodles were cooked is used for gravy if necessary, so do not rush to throw it away.

Preparing Waja

In order to cook fried lagman, you will need a cauldron or frying pan with high sides and a thick bottom. Carrots and tomatoes are cut into cubes, and onions and bell peppers are cut into strips. The meat should also be cut into cubes approximately 2x2 cm in size. Chili peppers, garlic and herbs are finely chopped.

The meat is fried in vegetable oil until golden brown, then onions, carrots and bell peppers are added to it. Vegetables should be fried until half cooked and tomatoes, spices and salt should be added. Leave to simmer for 7-10 minutes until the liquid boils away.

It is very important not to overcook the vegetables, otherwise they will lose their taste and the appearance of the dish will not be as attractive.

The finished gravy is sprinkled with cilantro, covered with a lid and left for 10-15 minutes. After the gravy has infused, you can proceed to decorating the dish.

If we talk about the classic recipe for fried lagman, then the cooked noodles are mixed with vaj, laid out on a plate and sprinkled with finely chopped herbs. But there are different variations of this dish, so often an omelette is also added to the fried lagman. To prepare it, you need to scramble 2 eggs, add salt and pepper to taste, fry in vegetable oil and cut it into thin strips.

When preparing this Uzbek dish, do not be afraid to experiment with spices; they will help make your dish more refined and bring it closer to truly Asian. You can use ground black pepper, cloves, coriander, cumin and other spices.