Pork lagman is a European version of a Central Asian dish. Pork lagman at home - tasty and nutritious

Lagman has a lot of nutrients thanks to the vegetables and meat that are used to prepare the dish in question.

Useful properties of pork:

1. Vision improvement.
2. Help in the formation of blood cells in the human body.
3. Normalization of digestion.
4. Help in removing salts of heavy metals from the liver.

In addition, pork meat has a positive effect on the central nervous system, immune, reproductive, cardiovascular systems.

Despite the many positive qualities, eating pork can adversely affect human health.

• overweight;
• diseases of the gallbladder;
• duodenitis;
• ulcerative lesions;
• cholecystitis;
• pancreatitis;
• atherosclerosis;
• eczema;
• kidney diseases;
• cardiovascular pathologies.

Complexity, required products

The complexity of cooking pork lagman is considered medium. The cooking time of the dish is from one and a half to two hours (depending on which noodles are used). In the event that store-bought pasta is added, it will take less time to cook.

For cooking, you can use both pork meat and lamb, beef, chicken.

As for vegetables, you can prepare any for a lagman. You can make your own noodles or buy them from the store.

When cooking lagman, it is necessary to ensure that the noodles are not overcooked.

How to cook a delicious pork lagman?

To prepare 5 servings, you will need the following ingredients:

• kilogram of pork;
• bulb;
• tomato;
• carrot;
• a spoonful of tomato paste;
• 3 garlic cloves;
• sweet pepper;
• a couple of potatoes;
• pepper, table salt, herbs (to taste);
• 50 g plums. oils;
• packing noodles for lagman.

Step-by-step pork lagman recipe in the photo:

1. Wash and dry the pork meat with a paper towel, cut into thin strips.
   
2. Peel and chop the onion.
   
3. Pour oil into a hot cauldron, put meat pieces and onion mass. Mix ingredients.
   
4. Lightly fry over high heat, add spices, salt. Mix the ingredients, continue to fry until golden.
   
5. At this time, cut the tomato into strips.
   
6. Chop the garlic cloves into small cubes (in this case, you should not use the garlic to chop the vegetable).
   
7. Add tomatoes and garlic to the cauldron, combine with meat pieces. Also fry on high heat, stirring often.
   
8. After that, add the peeled potatoes, chopped into cubes, mix everything.
   


9. Put the tomato paste and add dried herbs, mix the products. Pour boiled water over the workpiece, the border of which should be a couple of fingers higher than the meat with vegetables.
   
10. Simmer in a closed cauldron with minimal heat for 40 minutes.
11. Boil the noodles in salted water.
    
12. Add plums to boiled noodles. oil.
    
13. Put chopped fresh herbs in a cauldron for cooking.
    

Arrange the finished dish on deep plates, combining a portion of noodles with a meat base.

Nutritional value per 100 gr. dishes:

• proteins - 19 gr.;
• carbohydrates - 17 gr.;
• fat - 12 gr.

Calorie content - 138 kcal.

Cooking Siberian lagman. Video:

Cooking options

Lagman from pork in a slow cooker

Components:

• 500 g of pork pulp;
• 150 g noodles;
• a couple of heads of onions;
• pepper, salt, bay leaves (to taste);
• potatoes (1 pc.);
• a couple of carrots;
• tomato;
• three garlic cloves;
• a tablespoon of tomato paste;
• 100 grams of green beans.

Cooking pork lagman in a slow cooker:

1. Cut the washed pork into medium-sized sticks. Peel and chop vegetables.
2. Put the meat pieces in a slow cooker with rast. oil. Fry until golden brown.
3. Then add garlic and onion, fry until the onion mass is soft.
4. Next, place the remaining vegetables (except for green beans), tomato paste in the slow cooker. Mix ingredients. Simmer for ten minutes while stirring. Then add beans.
5. Half an hour after the start of cooking meat, pour in a liter of water, add bay leaves, pepper, salt.
6. Cook the dish under a closed lid for 1 hour, setting the "Extinguishing" mode.
7. While the base is being prepared, boil the noodles in brackish water.
8. After cooking, put the noodles in a deep plate, fill with broth with meat and vegetables.

Serve the finished dish with chopped cilantro or parsley.

Lagman from pork on a fire

You can cook lagman not only at home. It is worth preparing a dish in nature, on a fire. It turns out fragrant and unusually tasty.

Ingredients:

• 1200 g of pork meat;
• 2-3 tomatoes;
• three bulbs;
• 5-6 carrots;
• 6-7 potatoes;
• rast. oil;
• pepper, salt (to taste);
• ten star anise;
• noodles.

Manufacturing:

1. Heat a cauldron on a fire with the addition of rast. oil, fry a small peeled onion in it. After that, it must be laid out (because it will no longer be needed).
2. Cut the washed pork into medium pieces and fry in a cauldron with hot oil until golden brown, then add the chopped onion. Mix ingredients. Fry until the onion is golden.
3. Next, add red pepper, stir, fry for about 3-4 more minutes, stirring the food.
4. Put chopped tomatoes, mix. Cook for 5 more minutes.
5. Pour water into the cauldron until the ingredients are completely covered, then add star anise stars. Bring the workpiece to a boil, cook with minimal heat until the broth is saturated. After boiling and until the end of cooking, you do not need to stir.
6. Next, lay out the carrots, chopped into medium-sized cubes. After the broth boils again, add the potatoes (also cut into cubes).
7. Periodically, the workpiece should be salted, since the degree of salinity can change dramatically.
8. Boil the noodles.

Arrange the prepared dish on deep plates, combining a portion of noodles with broth, meat and vegetables.

Uzbek pork lagman

Components:

• 400 g of pork meat;
• a pair of bulbs;
• carrot;
• 2 bell peppers;
• three tomatoes;
• a pair of garlic cloves;
• 5 st. l. rast. oils;
• a couple of glasses of wheat flour;
• egg;
• ground coriander, cumin, paprika, pepper, salt (to taste);
• fresh parsley or cilantro.

Pork lagman recipe:

1. Cut the washed pork into medium-sized pieces. Chop the onion into half rings, pepper, tomatoes, carrots into cubes. Finely chop the garlic, chop the cilantro or parsley.
2. Heat a cauldron with three tablespoons of rast. oil, lightly fry the meat pieces in it.
3. Then put the onion mass, fry until golden. After that, add tomatoes to the cauldron, pepper, mix the ingredients. Fry a little.
4. Pour boiled water until the ingredients are covered, salt. Simmer on low heat for about 25 minutes.
5. After the time has elapsed, place greens, spices, carrots, garlic and bell pepper in a cauldron. Mix the ingredients, leave to stew for another third of an hour. Add water as needed.
6. After 20 minutes, turn off the fire, leave the workpiece to infuse for another 20 minutes.
7. While stewing meat with vegetables, you should start cooking noodles. To do this, combine the sifted flour with an egg and a pinch of salt, then gradually pour in a third of a glass of water. Start kneading the dough.
8. Cover the kneaded dough with a bowl or towel and let it rest for 30 minutes.
9. After half an hour, divide the dough into four equal parts, make thin flagella out of them, lightly smear the rast. butter and put in a plate in a spiral shape. Cover the flour mass with a towel or cling film, leave for another quarter of an hour.
10. Then stretch each piece of dough into thin noodles.
11. Put the finished pasta in boiling water with the addition of table salt, cook for about 5-7 minutes.
12. Put the finished noodles with a slotted spoon into a deep plate, add the base.

Sprinkle the finished lagman with chopped herbs.

How to make noodles? Video:

Ingredients:

• 400 g of pork meat;
• onion, carrot, head of garlic - 1 pc.;
• 150 g of eggplant and bell pepper;
• 350 g potatoes;
• 2 tomatoes;
• 100 g radish;
• a couple of liters of broth;
• fresh parsley;
• 200 g noodles for lagman;
• a couple of bay leaves;
• 60 ml sol. oils;
• pepper, salt (to taste).

Manufacturing:

1. Wash and cut the pork flesh. Fry in a hot cauldron with rast. butter until brown. After that, pour in water, simmer over moderate heat until tender. Water should be topped up as necessary.
2. Peel the tomatoes from the peel, grate.
3. Wash the remaining peeled vegetables, chop into small cubes, fry (with the exception of potatoes).
4. After the meat is ready, put the chopped potatoes, grated tomatoes and fried vegetables into the cauldron. Combine the components and pour the broth, which should be prepared in advance.
5. Add pepper, salt, bay leaves and chopped garlic to the cauldron. Simmer the dish in a closed cauldron for about 15 - 20 minutes.

Before serving, arrange the dish on deep plates, combining all the components.

Lagman is both the first and the second dish. Most often it is served alone, as it is very satisfying and nutritious.

Lagman can be eaten for lunch or dinner, it is prepared from vegetables and various meats, but the pork dish is especially successful. In combination with homemade noodles, it turns out just a fairy tale!

Pork lagman at home - general principles of cooking

Lagman is always prepared in three stages: noodles, vaji and the actual formation of the dish. Cooking real noodles for lagman is a delicate process that requires special skills and knowledge. If you can’t stretch or roll out the flagella, you can simply roll out the dough and cut into ribbons. Often they use store-bought noodles for lagman.

Waji is exactly what makes the dish special. For the meat part, you can use the pulp of pork or ribs. The pieces are fried, then combined with the rest of the ingredients of the dish.

What is put in the lagman:

Potato;

Radish, turnip;

Peppers of different types;

Carrots, onions.

Tomato is always added. It can be pasta, sauce, canned or fresh tomatoes, it all depends on the recipe and the product available. Additionally, garlic, various herbs, and spices can go into the lagman.

Assembly of the lagman is carried out immediately before use. Noodles are put in a bowl, vaji, greens are added. Sometimes the broth in which the noodles were cooked is added. But sometimes everything is mixed at once in one bowl. This method is convenient if the dish will be consumed all at once and does not require subsequent heating.

Classic pork lagman at home

Recipe for a simple pork lagman at home. It is advisable to cook the meat part in a cauldron or in a saucepan with thick walls.

Ingredients

500 g pork;

4 tomatoes;

1 bunch of jusai;

1 head of garlic;

1 pod of chili pepper;

5 sweet peppers;

2 carrots;

4 bulbs;

50 ml of oil;

1 radish or turnip;

3 sprigs of green celery.

For noodles:

150 ml of water;

Vegetable oil;

Flour and salt.

Cooking

1. Mix eggs with water until smooth, add one teaspoon of oil, add flour and knead a stiff dough for noodles. Cover the ball with a bowl, let it lie down for a while.

2. Cut the pork into pieces. Put in a hot cauldron with vegetable oil or in another dish that replaces it. Fry the pieces until brown.

3. While the meat is fried, prepare the vegetables. Cut carrots, onions and turnips into strips, tomatoes into slices. The sharp pod is simply crushed.

4. Add carrots and onions to the fried pork, after a couple of minutes we throw in the radish, fry everything together over high heat.

5. As soon as the vegetables are a little browned, the onion slices become translucent, we put the tomatoes and chopped spicy chili pod into the cauldron. Cook together.

6. Fill the vaji with boiling water so that the water covers the food. We close the cauldron, stew everything together for a quarter of an hour, do not let it boil actively.

7. Chop jusai or use garlic greens. Add to the cauldron, salt, stir. Simmer over low heat for about five minutes.

8. Add chopped garlic, add celery greens and turn off.

9. We take out the dough, generously grease it with vegetable oil and begin to roll out a long tourniquet. We twist it in a spiral, leave for 10 minutes. Then we take it in our hands again, grease with oil and continue to roll out, stretch. As soon as the size of the tourniquet becomes inconvenient to work with, you need to cut it into several parts. Then we roll each one and stretch it until it turns into long noodles with the same thickness. Regularly moisten the bundles with oil.

10. Boil the noodles in boiling water for 3-5 minutes.

11. Put the noodles in a deep bowl, about 2/2 of the volume, add a ladle of broth from the pan and pour the vaja. Add dill and other herbs to taste.

Pork lagman at home with potatoes

Potatoes are a common ingredient in homemade pork lagman. This vegetable can replace radish if it is not available, or be added along with it.

Ingredients

400 g pork;

5 tablespoons of oil;

4 peppers and tomatoes;

2 onion heads;

2 potatoes;

1 radish;

Garlic, herbs, hot peppers;

Noodles are homemade or purchased.

Cooking

1. We cut the meat into cubes, no more than five centimeters in size. We warm up a little oil, throw in the pieces and start frying, pork is enough for 15-20 minutes.

2. Cut the onion into half rings, send to the meat. Lightly fry and run chopped peppers and tomatoes, cook together for about ten minutes.

3. Peel the potatoes, cut into strips. Immediately cut and clean the radish, you can mix everything in one bowl. Let's go to the pork.

4. Add boiling water, 3 cups are enough or watch the liquid cover the ingredients.

5. Cook over low heat until the potatoes are soft.

6. Now add hot pepper, salt, simmer for another five minutes.

7. At the end, put the garlic and chopped herbs.

8. Boil the noodles, pour the vegetable mixture with pork. Ready!

Pork lagman at home with beans

To prepare such a pork lagman at home, you will need boiled or canned beans. We cook noodles according to any of the recipes or use purchased products.

Ingredients

0.5 kg of meat;

2 onions, carrots, peppers;

4-5 tomatoes;

1 cup boiled beans;

2 radishes;

Oil, garlic, spices.

Cooking

1. Cut the meat into pieces that you like. Throw in oil, start frying. If the pork is not young, then you can cover it for a while, let it stew a little in its juice.

2. Peel, cut all the vegetables into large strips. Tomatoes can be chopped finely or chopped with a blender.

3. Add onions, carrots to the fried meat, cook for ten minutes.

4. Next we throw peppers with tomatoes, start frying until the color becomes more pronounced.

5. At the end, we throw in the prepared radish and boiled beans. If the beans are in the tomato, then pour everything together. If in its juice, then the liquid from the beans must be removed.

6. Add water, simmer over low heat for a quarter of an hour.

7. Add garlic, greens, pepper and salt to the lagman, cover, turn off. Let the dish soak in the aromas of spices, then combine with boiled noodles.

Lazy pork lagman at home

To prepare this lagman, you will need a minimum set of ingredients. The main thing is meat and lecho.

Ingredients

400 g pork;

3 potatoes;

2 onion heads;

1 can of lecho (0.5 l);

Spices, oil;

0.3 kg of noodles.

Cooking

1. Cut the meat into cubes, send it to fry.

2. As soon as the pork is browned, add onion to it, and after a couple of minutes, chopped potatoes.

3. Pour a glass of water, cover. Stew potatoes with meat for five minutes.

4. Add a jar of lecho, taste it, season the dish with salt, pepper and cover. Simmer everything together until done.

5. Cook noodles or spaghetti separately, but do not overcook.

6. Combine the ingredients of the dish, sprinkle with herbs, fresh garlic and serve.

Pork lagman at home in a slow cooker

To cook pork lagman at home, you can use a slow cooker of any model, but in some cases you will need to change the time.

Ingredients

0.5 kg of pork;

400 g noodles;

3 tablespoons of oil;

1 eggplant;

2 carrots;

3 potatoes;

3 tomatoes;

3 cloves of garlic;

2 carrots;

3 bulbs.

Cooking

1. Boil lagman noodles in a saucepan, do it on the stove.

2. Turn on the multicooker, set the baking program. Pour the oil, put the pieces of meat and fry for about fifteen minutes, do not forget to stir occasionally.

3. Cut the onion, chop the garlic, transfer to the meat, fry further.

4. Cut the rest of all the vegetables into large strips, you can put them in one bowl. We mix.

5. We put everything in the slow cooker, pour hot water so that it completely covers all the products.

6. Close, set the extinguishing mode and cook for about 35-40 minutes. Then we will try, if necessary, add salt. If necessary, increase the quenching time.

7. Put the boiled noodles into the finished lagman, mix. We close the slow cooker, let the dish stand for several minutes so that the noodles are saturated with sauce.

8. When serving, generously sprinkle the lagman with herbs.

Pork lagman at home with champignons

A variant of a delicious lagman with mushrooms, for which it is best to use champignons. They do not need to be boiled in advance and rice poisoning is minimal.

Ingredients

200 g of champignons;

400 g pork;

100 g of pepper, onion, carrot;

250 g of tomatoes;

2 radishes;

1 hot pepper;

3 cloves of garlic;

A bunch of jusai, any other greens.

Cooking

1. Run the chopped meat into a cauldron with warmed-up oil, fry almost until done.

2. We chop onions and carrots with bell peppers with large straws. Immediately together we throw everything to the pork.

3. We wipe the tomatoes, run them into the cauldron as soon as the vegetables are fried.

4. Add coarsely grated or chopped radish with the same straw.

5. Salt the dish, throw a chopped hot pepper pod, add boiling water. Cover and simmer for 10-20 minutes until done.

6. At the end, add chopped jusai and other greens, stir and turn off. Combine with boiled noodles.

Lagman pork at home - tips and tricks

If the noodles are hard and the water has already been drained, you can add hot meat with vegetables and broth, cover and leave for 10-15 minutes.

Many different vegetables are added to the meat and it is very important that they are not digested, the pieces retain their shape. That is why you do not need to let the dish boil strongly, let it languish slowly over the smallest fire.

If fresh tomatoes are replaced with canned ones, then remember the presence of salt, acid, try the dish more often so as not to spoil it with an abundance of spices.

What is a lagman? This dish, originating from Central Asia, is a real treasure of the Dungans and Uighurs. In the classic version of the recipe, lamb and beef are used, a little less often - pork, and such dietary meat as turkey or chicken is very rare. It also includes vegetables, and necessarily - a large number of tomatoes and bell peppers and, of course, potatoes.

Lagman is difficult to attribute to one thing - to the first or second course. Actually, it's something in between. It all depends on how you submit it. Add more broth to the lagman and it will become a soup. Reduce the amount of broth by adding more vegetables, and you get noodles with vegetables.

From vegetables, tomatoes, onions, bell peppers and even eggplants are added to the dish. However, the recipe is not limited to this list. As seasoning take black and red pepper, as well as garlic. In order to decorate a dish that already looks bright and juicy, a generous handful of greens is used. By the way, there are several types of dishes - these are boso, guiru, suyru and so on.

The recipe has a very rich history. Despite the fact that the first this dish appeared among the Uyghurs, the Uzbeks also consider it their own. The same goes for the Chinese, who call it lamian. And the Japanese have a dish close to lagman - this is ramen.

The recipe can be prepared from different meats, but it is better to choose fatty, pitted varieties. We will cook pork lagman, the original recipe is made from special lagman noodles, but since it is not always possible to find it, you can use spaghetti, and the thicker the better. You can also use homemade noodles.

Taste Info Hot soups / Noodle soup

Ingredients

• boneless pork, clean fillet - 300 g;
• potatoes - 3 pcs.;
• onion - 2 pcs.;
• tomatoes - 2 pcs.;
• carrots - 2 pcs.;
• sweet pepper - 2 pcs.;
• tomato paste - 3 tablespoons;
• vegetable oil for frying;
• dill greens - 1 bunch;
• garlic - 3 cloves;
• seasonings, salt, pepper - to taste;
• spaghetti or lagman noodles - 250 g.

How to cook pork lagman at home

Peel the onion and cut it into quarters. Take a deep saucepan, heat vegetable oil in it and fry the onion until golden brown.

Wash the pork, cut into cubes, add to the onion and fry in vegetable oil, stirring constantly.

Peel the carrots, grate on a coarse grater. Add to saucepan and sauté for 5 more minutes.

Peel the garlic, grate it on a fine grater and fry in a saucepan.

Peel the bell pepper and cut it into small cubes. Do the same with the tomato. Add to saucepan and fry for 10 minutes.

Note: If you want the dish to look beautiful, use bell peppers of several colors in the recipe. Or choose bright, red varieties.

Finely chop the dill greens. Add it and tomato paste to the saucepan.

Add enough water to the saucepan to cover the vegetables. Salt, pepper, add potatoes and simmer until tender under a closed lid for 30-40 minutes. While the sauce is cooking, boil the spaghetti or lagman noodles in salted water until tender.

The way you serve the dish will depend on what you want to end up with. Should it be soup? Then just mix the pasta with vegetables and "drown" them in the broth. If you like thicker lagman, then just put the noodles on a plate and pour the broth and vegetables with meat on top. Lagman with pork is ready, bon appetit!

Note to the owner:

• If you want to add a vegetable such as eggplant to the recipe, do not forget to cut it first and pour it with salted water - this will save it from bitterness.
• If you want the sauce to be brighter, add tomato paste. Without it, the broth will turn out lighter.
• Cooking time for goulash will depend on what kind of meat you are using. For example, for pork it will take no more than 30-40 minutes, but for veal - at least an hour.

Good afternoon friends! In the last publication, we cooked with you, and today I want to bring to your attention a dish of oriental cuisine.

Lagman is the favorite dish of the inhabitants of Central Asia. It is known not only in Uzbekistan, but also in Japan, China, Kyrgyzstan and Turkmenistan. Initially, the dish consisted only of beef or lamb, vegetables and meat. But over time, distribution around the world, beef began to be replaced with pork.

Depending on how much broth the sauce contains, it can be either a main course or a first course. A little more liquid - soup, less - noodles with vegetables and meat. If you still think that the recipe for this dish is difficult to prepare at home, just check out our selection. And then you will understand that it is not so. Of course, cooking will take a little longer than a regular soup, but it's worth it.

How to cook lagman with pork and vegetables at home?

Not all people tolerate the smell of lamb, many consider it specific, and it is not so common to find this type of meat on the market now. Therefore, you can cook a delicious dish, but with pork.

Required products:

• 0.5 kg of pork meat;
• 2-3 bulbs;
• 1 carrot;
• 1 green radish;
• 1-2 tomatoes;
• 4-7 garlic cloves;
• a pinch each: salt, ground black pepper, chili pepper, paprika and coriander;
• 100 ml sol. oils;
• 200 g noodles.

Cooking:

1. We prepare vegetables, peel the onion from the husk, rinse under running water and cut into small cubes.

Important! Try to cut the vegetables the same size, so they will be fried at the same time, and the dish will look very beautiful. You can cut the vegetables not into cubes, but into thin half rings, if you like it better, I repeat, the main thing is that they are of the same size and thickness.

2. Wash the meat thoroughly. Let dry and cut into small pieces.

Heat the oil in a saucepan or thick-walled saucepan. Fry the meat, stirring occasionally. When a golden crust appears, add the onion to the cauldron.

3. At this time, let's cut other vegetables. My carrots, peel. We cut into small cubes.

4. We clean the radish. Cut into the same square pieces as the carrots.

Do not neglect this vegetable, if possible, cook with it - it will give the lagman the necessary taste. Moreover, this root crop is very useful.

5. We wash the tomatoes, let them dry. Divide in half, and then cut into thin slices.

6. Peel the garlic. We pass through a garlic press or finely chop, it's up to you. It will give the dish an unusual aroma and a touch of piquancy.

7. Run the carrots to the meat and onions, stirring occasionally.

8. We continue to simmer for 10-15 minutes. Then we introduce green radish.

9. After the next 10 minutes, add seasonings, salt and chopped garlic. Spices will give our oriental dish an expressive and unique taste.

10. Stew for another 5-7 minutes, but already under a closed lid.

And at the end we put in the tomatoes. Cooking for another 5 minutes.

11. Cook the noodles separately until cooked. In the homeland of this soup, noodles are made on their own, but now we live in such a rhythm that we don’t always have time for this, so we will cook from purchased durum pasta. Especially now there are brands that are no worse than homemade noodles.

12. Pour hot broth or water into the lagman itself. We wait until the mixture boils and close the lid, reduce the heat and simmer until cooked for another 10 minutes. Then turn off and give time to rest so that the dish infuses and cools down a bit.

When serving, first lay out the noodles, and only then pour it with the prepared sauce. We decorate with greens, if desired, I always add more greens, but this is a matter of taste.

Bon appetit!

Classic dish with step by step description

This recipe is closer to a dish prepared in an oriental restaurant. But instead of beef, we took pork and cooked it with vegetables that we had on hand. A particularly tasty dish when vegetables are in season, then you can expand the list of ingredients and the dish will be even richer, therefore, in summer, lagman is especially tasty.

Required products:

• 0.4 kg of pork meat;
• 1 onion;
• 1 carrot;
• 1 red bell pepper;
• 2 tomatoes;
• 2 potatoes;
• 2 bunches of greens: dill, parsley;
• 3 cloves of garlic;
• 0.5 kg of noodles for lagman;
• salt, ground black pepper, dry mixture of herbs - to taste;
• rast. oil for frying;
• 1 liter of water.

Cooking:

1. We prepare the ingredients - clean, wash and let them dry.

2. Cut carrots into small cubes.

3. Divide the onion into 4 parts and cut into rings.

4. Cut the meat into medium-sized pieces.

5. Cut the tomatoes like meat into small pieces. Bulgarian pepper - in large pieces.

In the cooked soup, all the ingredients will be clearly visible.

6. We cut the potatoes as in a regular soup.

7. We heat the oil in a cast-iron bowl for cooking lagman.

To cook this dish, use dishes with a thick bottom so that the container warms up evenly and the ingredients do not burn, but are quickly fried.

8. Fry the pork until almost cooked, so that the meat becomes ruddy with a golden crust, then introduce the onion.

9. For onions, we send carrots to the meat.

10. The next turn is bell peppers and tomatoes. Saute vegetables well.

Important! Vegetables should be a little crunchy, so don't overcook them.

11. Fall asleep spices, salt and pepper. Fill with water. It turns out the mixture is slightly thicker than ordinary soup. Add potatoes and continue to simmer.

12. At this time, prepare the noodles. We boil it like regular pasta. Rinse under cold water.

13. Finely chop the greens

14. We do the same with garlic cloves.

We introduce them into the soup and continue to cook over low heat until fully cooked.

The stove when cooking this dish should always be turned on at low heat.

Transfer the noodles to bowls and pour over the prepared soup.

That's all, our oriental dish is ready!

Cooking in a slow cooker with spaghetti (pasta)

There are many recipes for this dish. In this, you will learn how to cook pork lagman in a slow cooker. I think the whole family will appreciate it.

Required products:

• 3 onions;
• 2 carrots;
• 1 head of garlic;
• 4 tomatoes;
• 0.6 kg of meat;
• 4-5 pcs. yellow bell pepper;
• spices for lagman;
• salt;
• 2 tbsp tomato. pastes;
• 3-4 potatoes.

Cooking:

Finely chop the garlic. Meat cut into small cubes.

2. Tomatoes are peeled. To make the peel from the tomato easily removed, make a cross-shaped incision, and pour boiling water for 4 minutes, then dip in cold water, after this shock therapy, easily clean the peel.

3. Chop all vegetables into cubes, slightly smaller than pork.

4. We put the multicooker on the "Frying" mode:

5. Heat the oil and put the meat into it. Cook until the liquid has evaporated and the fat is clear.

6. Pour in the onion. We continue to fry until golden brown.

7. We introduce carrots. After a few minutes - potatoes and fry until half cooked.

8. Then tomatoes. After a couple of minutes - tomato paste. We fry well.

9. The last of the vegetables we fall asleep sweet pepper. After a few minutes, send - garlic.

10. Salt and spices - to taste.

11. Fill with boiling water so that the mixture is completely covered with liquid. Close the lid and simmer until potatoes are tender.

12. Add pre-cooked spaghetti to a plate with lagman.

How delicious it turned out!

Recipe with homemade noodles and potatoes

Of course, you can buy noodles in the store, but made on your own will give the dish a pleasant, light taste. In this recipe, we will cook real noodles with our own hands.

Required products:

for noodles:

• about 0.5 kg of flour;
• 200 ml of water;
• rast oil;
• 1 tsp salt;
• 1 egg.

for lagman:

• noodles;
• 0.4 kg of meat;
• 1 zucchini;
• 1 carrot;
• 1 onion;
• 5 stalks of celery;
• 3 tomatoes;
• spices and salt;
• water.

Cooking:

1. First of all, let's start cooking with noodles, since this is a rather time-consuming task. Sprinkle flour on the table. We make a hole in the middle. Add salt and egg. Gradually add water.

2. We begin to knead the dough. At first it will be crumbly and heterogeneous. Do not despair. We continue to knead, then the dough will become plastic as necessary. This may take about 20 minutes.

Occasionally lubricate the palms with vegetable oil. In total, during kneading, this will need to be done 3 times, no more. Otherwise, the dough will turn out too oily.

3. We form a rectangle from it. We put it in a bag or wrap it with cling film.

4. Put in the refrigerator for at least an hour. But the best for the night. After that, the dough will become soft and easy to mold (like plasticine).

5. Lightly grease the rolling pin and table with vegetable oil. We roll out a layer no more than 1 cm thick. Now we grease one half of it with oil and fold it in half.

6. With a sharp knife, cut the layer into strips 1-1.5 cm wide. We put the strips in cellophane so that they do not dry out.

7. We coat a large plate well with sunflower oil. Round each strip. First between the palms, and then on the table. Roll with your right hand, gently pull with your left. And lay on the dish in a spiral.

8. Copiously coat with oil.

If there is too much noodles, cover the unnecessary part with cling film and refrigerate. It can be stored there for up to 5 days.

9. Now let's start cooking the main course. Let's prepare the ingredients:

Cut the meat into medium-sized pieces. Zucchini - a large size so that during the cooking process it does not turn into porridge.

10. Cut the onion according to your preference. We have half rings. Carrots - thin strips or cubes. The main thing is not to rub on a grater.

11. Celery - in small circles. You may or may not add it. But it gives lagman a piquant taste.

12. Divide the tomatoes into 4 parts, and then into large slices.

13. Heat the oil in a thick-walled saucepan. We spread the meat, then the onion and fry until golden. Add some salted meat. And continue to fry until a brown crust appears.

13. Then pour in the carrots. When it becomes a little soft, we introduce zucchini.

It is necessary to mix the ingredients after adding each product.

Throw in the celery, then the tomato.

14. After adding all the vegetables, wait a minute and sprinkle with seasonings. We have garlic, bay leaf and paprika. Salt as needed.

Pour boiling water at the level of the vegetable mixture or slightly higher.

Close the lid and simmer on low heat for 40-60 minutes.

At this time, prepare the noodles. It needs to be made thinner. We connect the resulting strip four times. We take it with both hands and beat it on the table.

Immerse in boiling water and cook for 2-3 minutes. Drain in a colander and add a few pieces of butter.

Pour finely chopped greens into the prepared vegetables.

Put the noodles on a plate. We cover it with vegetables and meat.

Decorate with parsley sprigs.

Lagman with tomato paste and eggplant

And in conclusion, we have prepared a simple eggplant recipe. The more vegetables in this dish, the richer and brighter it becomes.

Required products:

• 600 g of meat;
• 200 g of onion;
• 200 g carrots;
• lagman noodles;
• 1-2 pcs. bell pepper;
• 1 head of garlic;
• 2 tbsp tomato. pastes;
• 200 g potatoes;
• seasonings, salt;
• half a bunch of fresh herbs: parsley, dill.
• rast. oil.

Cooking:

We cut the meat into cubes about 2 cm in size. All vegetables and garlic - 1 cm.

Pour oil into the cauldron. Let it heat up and add the meat. Fry well until golden brown. Add some black ground pepper to it. Then onion and garlic. Browning.

We introduce carrots, after 5 minutes Bulgarian pepper.

A minute later - tomato paste. We fry everything for 2-3 minutes. Then add boiling water to the consistency of soup. Salt and add spices to taste.

Peel potatoes and cut into cubes. We add to the soup. We continue to cook for about 10 minutes.

Sliced ​​eggplants are sent to the potatoes. Cook another 5 minutes from the moment of boiling. Add chopped greens. Add more boiling water if necessary. It should turn out like a thick soup.

Mix thoroughly. Turn off the stove. Close the lid and leave for 10-15 minutes.

We boil the noodles. We throw it away in a colander. Pour in a small amount of vegetable oil so that it does not stick together.

At this time, the lagman approached.

Put a serving of noodles on a plate and pour over the soup. You can serve at the table!

And if you want to see clearly how to make homemade noodles very thin and tasty for a lagman, I suggest watching a video that shows everything in detail

Do you like pork lagman or do you use only beef and lamb? Do you have a recipe for this dish? Then be sure to share it in the comments.

That's all for me!

See you soon on this blog!

Lagman is a very famous and popular Central Asian dish. The pork lagman recipe at home is an adapted version of a delicious first course. After all, the basis of a real Asian soup is lamb, long homemade noodles and vegetables. Some people add radish. There are many different ways of preparing this wonderful dish, because the Chinese, Uzbeks, Kazakhs, Tajiks and even the Japanese consider it their national food.
In Russia, this delicious Asian noodle soup is very fond of. In national cafes and restaurants, pork lagman is served in large bowls with spicy sauce or vinegar sauce. Surprisingly, almost every housewife can cook this dish in her kitchen without much difficulty. Write down a rather simple pork lagman recipe at home. This delicious dish will bring variety to your daily diet and delight your household with its marvelous taste.

Ingredients:

• carrots - 150-200 g (1 pc.);
• onion - 250 g (2-3 pieces);
• pork - 0.4-0.5 kg;
• noodles - 250 g;
• vegetable oil - 5-7 tablespoons;
• tomato - 200 g (1-2 pcs.);
• garlic - 100 g (4-5 cloves);
• salt, red, black pepper;
• coriander - a whisper;
• zira - whisper;
• radish - 1 pc.

Cooking lagman at home from pork:

Let's prepare the products
To prepare lagman, you need boneless pork. The meat must be washed and cut into small pieces. Vegetables are best washed, peeled and cut in advance. We process onions and carrots first of all, because they will go into the pan immediately after the pork. Cut the green radish into medium pieces.
We remove the skin from the tomatoes, but you can skip this step. Cut the tomatoes into thin slices.
Mince the garlic cloves with a garlic press.

Let's start cooking pork lagman at home
We take a cauldron or any other pan with thick walls. Pour about 2 cm of vegetable oil on the bottom. We put on maximum fire, let the oil warm up.
The pieces of pork are sent to the pan first. They need to be fried for about 4-7 minutes.
Then we send the onion to the meat, mix well. After about 6 minutes, add the carrots. Simmer the mixture of meat and vegetables for 10 minutes. After we fall asleep radish.

Fry over medium heat for another 12-15 minutes. It's time to add the spices. Fall asleep cumin, salt, garlic, coriander, red, black pepper. Stir, simmer another 4-7 minutes. One of the last ingredients will be tomatoes. They need to be laid out on top, we cook lagman with pork for another 4-7 minutes.

After that, you need to pour hot water into the pan. Mix all ingredients, bring to a boil. Next, reduce the heat, continue to cook lagman with pork for another 5-8 minutes.

Lagman noodles with pork should be boiled for 3-4 minutes.

Traditionally, Central Asian soup is served in this way: first, a portion of noodles for lagman is placed in a deep plate, and then it is poured with soup with meat and vegetables. Fresh greens will be the best decoration for a delicious pork lagman with vegetables.

Now you know how to cook delicious pork lagman quickly and easily at home. Cook this delicious soup for your family every day!

If you want to cook noodles for lagman with your own hands at home, watch the video