Lagman Uzbek Noodle Soup

Originating from Uzbekistan, Lagman Uzbek Noodle Soup flavourful noodle soup with a combination of vegetables and meat.

Lagman Uzbek Noodle Soup: A Flavorful Delight



Originating from Uzbekistan, Lagman Uzbek Noodle Soup flavorful noodle soup with a combination of vegetables and meat. Let's dive into the details of this beloved dish.

Hand-Pulled Noodles


Lagman Uzbek Noodle Soup's foundation lies in its hand-pulled noodles. Crafted with a simple mixture of flour, water, and salt, these noodles provide a delightful chewy texture that perfectly complements the savory elements of the soup. But you can use Fresh Hokkien Noodle or Ramen Noodles or other store buy noodles like Fettuchini or Spaghetti, perfect for this dish. The noodles are cooked separately before being combined in a large bowl with the veggies, meat, and as much broth as needed. Some people like a drier soup, while others prefer a more flavorful broth.

Tender Meat and Nutritious Vegetables


The heartiness of Lagman Uzbek Noodle Soup stems from its inclusion of tender meat, often lamb or beef, which infuses the broth with robust flavors. Alongside the meat, a medley of nutritious vegetables such as bell peppers, carrots, celery, potatoes, and daikon adds vibrant colors and additional textures to the dish.

Aromatic Spices and Flavors


Lagman Uzbek Noodle Soup owes much of its distinctive taste to the aromatic spices used in its preparation. Common spices include cumin, coriander, paprika, and garlic, star anis pods, chili flakes which lend a warm and fragrant profile to the broth. These spices, combined with the natural umami of the ingredients, create a deeply satisfying flavor experience.

Health Benefits of Lagman Uzbek Noodle Soup


Beyond its delectable taste, Lagman Uzbek Noodle Soup offers several health benefits. The inclusion of vegetables ensures a generous intake of essential vitamins, minerals, and dietary fiber, promoting overall well-being. Additionally, the lean cuts of meat used in the soup provide a source of high-quality protein, necessary for muscle growth and repair.

The warm and aromatic spices in Lagman Uzbek Noodle Soup, such as cumin and garlic, possess antioxidant and anti-inflammatory properties, which have been linked to various health benefits. These spices not only enhance the flavor but also contribute to the potential therapeutic effects of the dish.

Serving Lagman Uzbek Noodle Soup involves presenting the dish in a way that showcases its vibrant colors and enticing aroma.

Here are some guidelines on how to serve Lagman:

  1. Choose the right bowl: Select a deep, wide bowl that can comfortably hold a generous portion of Lagman Uzbek Noodle Soup. The bowl should be visually appealing and large enough to accommodate the noodles, meat, vegetables, and flavorful broth.
  2. Ladle the soup: Carefully ladle the soup into the bowl, ensuring that each serving contains an equal balance of noodles, meat, and vegetables. The rich broth should cover the ingredients but not completely submerge them.
  3. Garnish with herbs: To enhance the visual appeal and add a fresh touch, garnish the Lagman with a sprinkle of chopped herbs such as cilantro or parsley. These herbs not only contribute to the presentation but also provide an additional layer of flavor.
  4. Add condiments (optional): Lagman Uzbek Noodle Soup can be customized to personal taste preferences. You may consider placing condiments on the table, such as chili oil, soy sauce, or vinegar, allowing individuals to adjust the flavors according to their liking.
  5. Serve with bread or naan: Traditionally, Lagman is served with crusty bread or naan on the side. These bread options provide a delightful contrast in texture and can be used to soak up the flavorful broth.
  6. Present it hot: Lagman is best enjoyed piping hot. Make sure to serve the soup immediately after preparation to preserve its temperature and ensure maximum enjoyment.
  7. Provide utensils: Set the table with spoons and chopsticks or forks, allowing diners to choose their preferred method of enjoying the Lagman. The noodles can be easily twirled around chopsticks or twirled with a fork.

Remember, Lagman Uzbek Noodle Soup is not only a delicious dish but also a visual treat. Pay attention to the presentation, and encourage your guests to savor the flavors and aromas as they indulge in this delightful culinary creation.

One of my favorite memories from my childhood in Central Asia is the delicious scent that would waft through our home whenever my mother made Lagman Uzbek Noodle Soup. It was a meal that had a particular place in my heart, both for its delectable flavors and for the fond memories it evoked.
Lagman was a culinary gem in my upbringing, a dish that brought our family together around the table. My siblings and I would gather around as the tantalising aroma of spices filled the air, waiting for the hot bowls of Lagman to be brought before us.
Even now, when I think back on those happy times, nostalgia overwhelms me. Lagman Uzbek Noodle Soup will always have a special place in my heart.

Enjoy the process of preparing the vegetables for your Lagman Uzbek Noodle Soup, as their vibrant colors and fresh flavors contribute to the overall appeal of the dish.

Let' get started.

Yields12 Servings
Main Ingredients:
 100 g Vegetable Oil
 600 g Beef or Lamb (cubes)
 300 g Potatoes (2 medium size, cubes)
 200 g Carrots (2 medium size, cubes)
 200 g Bell Pepper (Capsicum) ( Any colour, 1big size, cubes)
 150 g Onion Brawn (1 medium size, cubes)
 200 g Tomato (2 medium size, pilled and cut to small cubes) or use 1 can tomato in juice
 150 g Daikon or Green Radish or White Radish (cubes) optional switch to Pekin cabbage
 100 g Celery (1 stick, cubes)
 2 tbsp Tomato Paste
 4 Garlic Cloves (crushed)
 1 tsp Coriander Seeds
 1 tsp Cumin Seeds
 1 tsp Red Paprika
 ½ tsp Black Whole Peppercorns Pepper
 Salt to taste
 3 Bay Leaves
 ½ cup Fresh Herbs: Parsley, coriander) to serve
Noodles:
 700 g Hokkein Noodle or Fettuccini Noodles or other (consider 60-100 g noodles to portion)
1

Prepare the Ingredients:
Wash all vegetables, peel them, and dice into 1X1cm cubes. Crush garlic cloves.
Peel the skin off the tomato and dice it into a small cubes.
Note: You can adjust the amount of vegetables based on your preference and the desired balance of flavours and textures in your Lagman.
Once all vegetables diced, prepper the meat.
Wash meat in cold water. Pat them dry with a paper towel and cut same size as all vegetables. Leave it.

2

Prepare the Spice Mixture:
In a mortar and pestle, crush the coriander seeds, black whole peppercorns pepper and cumin seeds to release their flavours and aromas. Leave it.

3

Cook the Lagman:
Take a large pot or Dutch oven over high heat. Add oil, then oil starts to smoke add meat to the pot and cook until it browns on all sides. Cook all on ingredients on high heat, don't go anywhere.
Add cubes of onion first, continue sauté them until onions becomes slightly gold.
Add carrots, sauté 2-3 minuets, then add potatoes, give 2-3 minuets, continue to sauté it.
Toss daikon, sauté 2-3 minuets , then toss bell pepper, sauté 2-3 minuets. Stir
Add celery, sauté 2- 3 minuets.

4

Now we add tomato paste, give couple minuets, add all pilled diced tomatoes with all juices.
Add crushed garlic, allowing the flavours to infuse, then and all prepared spices mixture, toss in the bay leaves.
Add salt, adjust the amount according to your taste preferences, add red paprika.

5

Pour in the filtered drinking water, about 1-1,5 litres.
Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, allowing the flavours to meld together.

6

Cooking the Noodle:
While the soup simmers, prepare the Fettuccini noodles also you can use Spaghetti to this recipe, according to the package instructions.
If using fresh noodles (like Hokkein Noodle or Fresh Ramen Noodle), blanch them in boiling water for a few minutes until they become tender. Drain and set aside.

7

Once the soup has simmered to your desired consistency, season with salt and pepper to taste. Adjust the spices if needed.

8

Serve the Lagman:
Place a portion of the cooked hand-pulled noodles into each bowl. Ladle the hot soup over the noodles, making sure to distribute the meat, vegetables, and broth evenly.
Garnish the Lagman with freshly chopped herbs, such as cilantro or parsley, to add a fresh burst of flavour and visual appeal.
Lagman Uzbek Noodle Soup is traditionally served hot.
Enjoy it alongside some crusty bread or naan for a complete and satisfying meal.

Conclusion

Lagman Uzbek Noodle Soup stands as a culinary masterpiece from Uzbekistan, enticing food lovers with its tantalizing blend of hand-pulled noodles, tender meat, and aromatic broth. Its rich flavors, combined with the health benefits derived from its nutritious ingredients, make it a truly satisfying and wholesome dish.

Ingredients

Main Ingredients:
 100 g Vegetable Oil
 600 g Beef or Lamb (cubes)
 300 g Potatoes (2 medium size, cubes)
 200 g Carrots (2 medium size, cubes)
 200 g Bell Pepper (Capsicum) ( Any colour, 1big size, cubes)
 150 g Onion Brawn (1 medium size, cubes)
 200 g Tomato (2 medium size, pilled and cut to small cubes) or use 1 can tomato in juice
 150 g Daikon or Green Radish or White Radish (cubes) optional switch to Pekin cabbage
 100 g Celery (1 stick, cubes)
 2 tbsp Tomato Paste
 4 Garlic Cloves (crushed)
 1 tsp Coriander Seeds
 1 tsp Cumin Seeds
 1 tsp Red Paprika
 ½ tsp Black Whole Peppercorns Pepper
 Salt to taste
 3 Bay Leaves
 ½ cup Fresh Herbs: Parsley, coriander) to serve
Noodles:
 700 g Hokkein Noodle or Fettuccini Noodles or other (consider 60-100 g noodles to portion)

Directions

1

Prepare the Ingredients:
Wash all vegetables, peel them, and dice into 1X1cm cubes. Crush garlic cloves.
Peel the skin off the tomato and dice it into a small cubes.
Note: You can adjust the amount of vegetables based on your preference and the desired balance of flavours and textures in your Lagman.
Once all vegetables diced, prepper the meat.
Wash meat in cold water. Pat them dry with a paper towel and cut same size as all vegetables. Leave it.

2

Prepare the Spice Mixture:
In a mortar and pestle, crush the coriander seeds, black whole peppercorns pepper and cumin seeds to release their flavours and aromas. Leave it.

3

Cook the Lagman:
Take a large pot or Dutch oven over high heat. Add oil, then oil starts to smoke add meat to the pot and cook until it browns on all sides. Cook all on ingredients on high heat, don't go anywhere.
Add cubes of onion first, continue sauté them until onions becomes slightly gold.
Add carrots, sauté 2-3 minuets, then add potatoes, give 2-3 minuets, continue to sauté it.
Toss daikon, sauté 2-3 minuets , then toss bell pepper, sauté 2-3 minuets. Stir
Add celery, sauté 2- 3 minuets.

4

Now we add tomato paste, give couple minuets, add all pilled diced tomatoes with all juices.
Add crushed garlic, allowing the flavours to infuse, then and all prepared spices mixture, toss in the bay leaves.
Add salt, adjust the amount according to your taste preferences, add red paprika.

5

Pour in the filtered drinking water, about 1-1,5 litres.
Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, allowing the flavours to meld together.

6

Cooking the Noodle:
While the soup simmers, prepare the Fettuccini noodles also you can use Spaghetti to this recipe, according to the package instructions.
If using fresh noodles (like Hokkein Noodle or Fresh Ramen Noodle), blanch them in boiling water for a few minutes until they become tender. Drain and set aside.

7

Once the soup has simmered to your desired consistency, season with salt and pepper to taste. Adjust the spices if needed.

8

Serve the Lagman:
Place a portion of the cooked hand-pulled noodles into each bowl. Ladle the hot soup over the noodles, making sure to distribute the meat, vegetables, and broth evenly.
Garnish the Lagman with freshly chopped herbs, such as cilantro or parsley, to add a fresh burst of flavour and visual appeal.
Lagman Uzbek Noodle Soup is traditionally served hot.
Enjoy it alongside some crusty bread or naan for a complete and satisfying meal.

Notes

Lagman Uzbek Noodle Soup

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Nutrition Facts

12 servings

Serving size


Amount per serving
Calories452
% Daily Value *
Total Fat 24g31%
Sodium 1130mg50%
Total Carbohydrate 42g16%
Dietary Fiber 2.79g10%
Total Sugars 4.79g
Protein 17g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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