Lagman | FoodieAtlas

Ingredients

For the Noodles:
1 lb (450 g) fresh or dried lagman noodles (or any thick wheat noodles)
For the Soup:
1 lb (450 g) beef or lamb, cut into small pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
2 large tomatoes, chopped
2 bell peppers, sliced
2 medium carrots, julienned
1 medium daikon radish, julienned (optional)
1 small eggplant, diced (optional)
1/2 cup (75 g) green beans, cut into 1-inch pieces
1 tablespoon soy sauce
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground black pepper
6 cups (1.5 liters) beef or vegetable broth
Salt to taste
Fresh cilantro or parsley, chopped (for garnish)

Instructions

Prepare the Noodles

Cook the noodles according to the package instructions. Drain and set aside.

Prepare the Soup Base

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the beef or lamb pieces and cook until browned on all sides.

Add the chopped onion and minced garlic, and saut√© until the onion is softened, about 5 minutes.

Add the Vegetables

Stir in the chopped tomatoes, bell peppers, carrots, daikon radish (if using), eggplant (if using), and green beans.

Cook for another 5-7 minutes, until the vegetables start to soften.

Season and Simmer

Add the soy sauce, ground cumin, paprika, ground black pepper, and salt.

Pour in the beef or vegetable broth and bring the mixture to a boil.

Reduce the heat to low and let the soup simmer for about 20-30 minutes, or until the meat and vegetables are tender.

Combine and Serve

Divide the cooked noodles among serving bowls.

Ladle the hot soup over the noodles.

Garnish with chopped fresh cilantro or parsley.

Note: Lagman is a traditional Central Asian noodle soup that is hearty and full of flavor. The combination of meat, vegetables, and spices makes it a comforting and satisfying dish.