Print Options:

Lagman Uzbek Noodle Soup

Yields12 Servings

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

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.

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.