The dish can be cook with any meat: lamb, beef, chicken etc. Real lagman is prepared from special long noodles, lamb meat and various vegetables. My recipe Laghman somewhat simplified and adapted to our European conditions and opportunities. The taste of this lagman was rich, and the aroma is very appetizing.
Pour vegetables meat broth and simmer on low heat until ready. Sauce for lagman should be about as thick as goulash with gravy, if necessary, dilute it with boiled water.
Add all the spices.
5 minutes until cooked add the garlic (you can finely chop or push through a garlic press), add vinegar (on the fan). Separately boil noodles, drain water.
Noodles spread out on plates or bowls, top watering sauce.
For lovers of greenery, you can sprinkle it on a plate.