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Lagman (Uzbek Noodle Soup)
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Prep Time:
35 minutes
Cook Time:
85 minutes
Total Time:
120 minutes
Savor the rich flavors of Uzbekistan with this beef chuck noodle soup infused with garlic, tomato paste, veggies, and cumin. A hearty and delicious dish!
Ingredients:
  • 1 onion, finely chopped
  • 0.5 pound beef chuck, cut into strips
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 1 carrot, cut into thin strips
  • 1 green bell pepper, cut into 1-inch strips
  • 3 small potatoes, cubed
  • 0.5 cup thinly sliced celery
  • 8 cups water
  • 2 teaspoons salt
  • 0.5 cup finely chopped parsley
  • 3 large cloves garlic, minced
  • 2 (8 ounce) packages thin Chinese noodles
Instructions:
  • In a large pot, heat oil over high heat. Sauté onion until golden, about 3-5 minutes. Add beef strips, cumin, and black pepper, cook until beef is browned, around 5 minutes. Stir in tomato paste and cook for an additional 2-3 minutes.
  • Stir the carrot into the pot, cooking until coated with tomato paste for 2 to 3 minutes. Add the green bell pepper and cook for 1 minute. Follow by adding the potatoes and celery, cooking for 5 minutes. Pour in water and bring to a boil, then season with salt. Reduce the heat to low and simmer the soup until the potatoes are soft, approximately 40 minutes.
  • Infuse the soup with the vibrant flavors of parsley and garlic. Let it simmer gently until the garlic becomes soft, for about 10 to 15 minutes.
  • - Boil a generous amount of salted water in a large pot. Cook noodles until perfectly al dente, about 3 to 5 minutes. Drain and rinse the noodles, then portion into serving bowls. Finish by generously ladling hot soup over the noodles.

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