Best 3 Lagman Uzbek Noodle Soup Recipes

Lagman Uzbek noodle soup is a delicious and hearty traditional dish from Central Asia. It is made with a savory broth, long, hand-pulled noodles, and a variety of meats, vegetables, and spices. The dish is often served with a side of flatbread or rice. Lagman is a popular dish in Uzbekistan, and it is also enjoyed in other parts of the world. If you are looking for a new and exciting recipe to try, lagman Uzbek noodle soup is a great option. It is easy to make and can be tailored to your own taste preferences.

Check out the recipes below so you can choose the best recipe for yourself!

LAGMAN (UZBEK NOODLE SOUP)

Lagman (Uzbek Noodle Soup) image

Tasty, easy noodle soup. Great Uzbek (Central Asian) dish. Garnish with fresh parsley or dill.

Provided by dilyadavid

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h56m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
½ pound beef chuck, cut into strips
1 teaspoon ground cumin
½ 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
½ cup thinly sliced celery
8 cups water
2 teaspoons salt
½ cup finely chopped parsley
3 large cloves garlic, minced
2 (8 ounce) packages thin Chinese noodles

Steps:

Heat oil in a large pot over high heat. Reduce heat to medium-high; cook and stir onion in the hot oil until golden, 3 to 5 minutes. Stir in beef strips, cumin, and black pepper; cook until beef is browned, about 5 minutes. Stir in tomato paste and cook for 2 to 3 minutes.
Stir carrot into the pot; cook until coated with tomato paste, 2 to 3 minutes. Add green bell pepper; cook for 1 minute. Add potatoes and celery; cook for 5 minutes. Pour in water; bring to a boil. Season water with salt. Reduce heat to low and simmer soup until potatoes are soft, about 40 minutes.
Stir parsley and garlic into the soup. Simmer until garlic is soft, 10 to 15 minutes.
Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Rinse and drain well. Divide among serving bowls. Ladle hot soup over noodles.

Nutrition Facts : Calories 677 calories, Carbohydrate 120.6 g, Cholesterol 25.7 mg, Fat 16 g, Fiber 20.9 g, Protein 23.9 g, SaturatedFat 3.5 g, Sodium 1298.8 mg, Sugar 6.3 g

LAGMAN BUKHARIAN SOUP

Lagman Bukharian Soup image

This is a tasty meat and noodle soup from the Bukharian Jews of Central Asia, which is today's Uzbekistan and Tajikistan regions... and its origins are from Chinese and Korean cuisines. The hand made/pulled noodles is an important ingredient to this delicious soup, which are thick or thin like Chinese Lo Mein or Japanese Udon noodles.

Provided by SkipperSy

Categories Asian

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb lamb chop (with the bone on, substitute beef)
1 tablespoon oil
1 teaspoon ground cumin
1 small onion (chopped up)
1 small carrot (scrape outer skin and cut into bite size pieces)
3 small potatoes (clean and cut into bite size pieces)
1 bell pepper (red, green or yellow remove seeds and chop up)
1 medium tomatoes (skin removed and chopped up)
3 garlic cloves (chopped up)
1 tablespoon tomato paste (optional)
16 ounces noodles, pre-cooked
8 cups chicken stock or 8 cups other stock
1 beef bouillon cube
1/8 teaspoon salt and pepper, to taste
1/2 lb bread (hard crusted optional)

Steps:

PREPARATION-.
Use lamb chops and de-bone the meat cutting up into bite size pieces, set aside.
Heat up the 8 cups of stock and add 1 beef cube, set aside.
.
COOKING INSTRUCTIONS-.
In a pan add the oil, cumin, onion and stir fry a minute or two.
Add the meat and stir fry a minute or two.
Add the carrots, potatoes, bell peppers, chopped tomato, garlic, stir a little.
Then add the soup stock and stir to mix.
Add the tomato paste, lower heat and simmer for 30 minutes.
In a pot of boiling water, heat up the pre-cooked noodles, a few minutes before the soup is finished and set (do not overcook, place under cold water if needed to stop the cooking).
Add to the soup salt and pepper to taste.
Place a portion of noodles in individual bowls and then add the soup.
Serve with a hard crusted bread, to your liking.
Enjoy.
.
NOTES-.
I have used pre-cooked noodles, however, the authentic soup recipe calls for "hand pulled noodles." Google "Hand Pulled Noodles" Images and see how this is made. You can also serve this recipe in a dish and with less soup.

Nutrition Facts : Calories 1135.1, Fat 42.2, SaturatedFat 16.2, Cholesterol 180, Sodium 2438.3, Carbohydrate 139.2, Fiber 9.6, Sugar 8.7, Protein 48.4

LAGMAN (UZBEK NOODLE SOUP)

Lagman (Uzbek Noodle Soup) image

Lagman is a tasty, easy noodle soup. Great Uzbek (Central Asian) dish. Garnish with fresh parsley or dill.

Provided by dilyadavid

Categories Noodle Soup

Time 2h

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
½ pound beef chuck, cut into strips
1 teaspoon ground cumin
½ 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
½ cup thinly sliced celery
8 cups water
2 teaspoons salt
½ cup finely chopped parsley
3 large cloves garlic, minced
2 (8 ounce) packages thin Chinese noodles

Steps:

Heat oil in a large pot over high heat. Reduce heat to medium-high; cook and stir onion in hot oil until golden, 3 to 5 minutes. Stir in beef strips, cumin, and black pepper; cook until beef is browned, about 5 minutes. Stir in tomato paste and cook for 2 to 3 minutes.
Stir carrot into the pot; cook until coated with tomato paste, 2 to 3 minutes. Add green bell pepper; cook for 1 minute. Add potatoes and celery; cook for 5 minutes. Pour in water; bring to a boil. Season water with salt. Reduce heat to low and simmer soup until potatoes are soft, about 40 minutes.
Stir parsley and garlic into the soup. Simmer until garlic is soft, 10 to 15 minutes.
Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Rinse and drain well. Divide among serving bowls. Ladle hot soup over noodles.

Nutrition Facts : Calories 677 calories, Carbohydrate 120.6 g, Cholesterol 25.7 mg, Fat 16 g, Fiber 20.9 g, Protein 23.9 g, SaturatedFat 3.5 g, Sodium 1298.8 mg, Sugar 6.3 g

Tips:

Choose the right noodles: Traditional lagman noodles are hand-pulled and slightly thick. If you don't have access to hand-pulled noodles, you can use store-bought thick egg noodles or ramen noodles.
Make a flavorful broth: The broth is the soul of lagman soup. Use a combination of meat (lamb, beef, or chicken), vegetables (carrots, onions, and bell peppers), and spices (cumin, coriander, and paprika) to create a rich and flavorful broth.
Don't overcrowd the pot: When cooking the noodles, don't overcrowd the pot. This will prevent the noodles from cooking evenly.
Cook the noodles al dente: Lagman noodles should be cooked al dente, meaning they should have a slight bite to them.
Add the vegetables and meat at the right time: Add the vegetables and meat to the broth in the order of their cooking times. This will ensure that everything is cooked evenly.
Garnish with fresh herbs: Before serving, garnish the lagman soup with fresh herbs such as cilantro, parsley, or dill. This will add a pop of color and flavor to the soup.

Conclusion:

Lagman is a delicious and hearty soup that is perfect for a cold winter day. With its flavorful broth, tender noodles, and variety of vegetables and meat, it's a meal that the whole family will enjoy. So next time you're looking for a new soup recipe to try, give lagman a try. You won't be disappointed!