I saw prescriptions for lagman, but such a, as I learned to do in Kyrgyzstan, there is no. In Kyrgyzstan, lagman was a daily dish, and here in Russia I cook only on holidays. Well suited as to first, so and to the second dish.
Here are our products: meat cut into cubes or julienne it finely, onion cut into half rings, carrot and radish rub on the Korean grater.
In the pot pour vegetable oil (about 1/4 Cup) and bring it to the hot, throw the meat and stirring constantly, fry it until Golden brown.
Add the onions, stir, fry until Golden state. Lower the fire. Add the spices for lagman. Stir.
Adding radish and carrot. Stir well and close the lid for 5 minutes. Then mix well again and close for 5 minutes.
Add tomato juice. Mix well and bring to a boil. Boil for 5 minutes.
Add chopped salty jusay onion (or fresh) and hot pepper finely chopped. Mix well.
Add about 1 liter of boiling water, mix well, allow to boil and turn down the gas on a very small fire. Try to taste for salt and sharpness. If necessary, add... Cook until tender about 25-30 minutes. For 5-10 minutes before the end of cooking add garlic, passed through the press, stir. After some time turn off the fire. Boil the noodles long. Rinse well in cold water. In a deep plate, put the noodles and pour the resulting gravy!