Lagman is a delicious, simple noodle soup. Excellent Central Asian (Uzbek) dish. Add fresh parsley or dill as a garnish.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 2 hrs |
| Servings: | 4 |
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
Instructions
- 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.
- Substitute spaghetti for noodles if desired.
Nutrition Facts
| Calories | 677 kcal |
| Carbohydrate | 121 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 21 g |
| Protein | 24 g |
| Saturated Fat | 4 g |
| Sodium | 1299 mg |
| Sugars | 6 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Lovely. Added a beef bouillon cube like others have suggested, and next time will add less water to give it a thicker consistency.
Nice texture and looks great, but needs more flavor. I added in a small amount of soy sauce & Beef cubes, which brightened it up dramatically.
This soup is delicious! My husband loved it! I definitely would make it again.
So yummy!
My husband and I both loved this recipe. He wants me to make it again! I used pork instead of beef and zoodles instead of the noodles. I only used 4 cups of water to make it more like a stew for dinner. It was very flavourful!
Excellent outcome with a few changes. Potatoes only take about 8 minutes so I didn’t add most of the veggies until the very end. This way I had a little crunch that we like. If they went as suggested time I suspect they would have been mush. I used homemade thin pasta, on the make it again list!
I really wanted to like this soup, but it was very bland. After simmering for 40 minutes, I did a taste test and ended up adding about 2 tbsp of Better than Bullion and a 1/2 tsp of cayenne. It was very similar to vegetable soup, which I’m not really a fan of. I don’t think I’ll make it again.
Good soup it’s like a beefy chicken noodle soup. I plan to make it again.
I made this for my wife who is from Uzbekistan and she said it was delicious and authentic! I loved the soup too!!