Lagman refers to Uighur cuisine. There are a huge number of varieties of this dish. I provide one of them. Lagman means a lot of meat with noodles. So be patient, the result will meet all expectations!!! It’s worth a try.
It is better to freeze the meat so that it is easier to cut, we need fresh meat so that it can be quickly brought to readiness.
Cut into thin squares or rectangles 2×2 cm.
We take a couple of bean pods. Cut into 2 cm long pieces .
We will use only celery stalks and cut them into 2 cm.
Celery is a must-have ingredient!!!
Bulgarian pepper cut into small squares. Cut the onion in half and lengthwise.
Our ingredients are ready.
Take a suitable frying pan.
Put on the fire with 4 tablespoons of oil and heat up.
While the butter is heating up, mix the starch with the meat. Starch will not let the juice out of the meat, and it will remain juicy even with strong roasting.
When the meat is lightly fried, add the beans and fry for 2 minutes, stirring occasionally. Then add the onion and celery, fry for another 2 minutes.
Then the bell pepper, fry for another 1 minute, sprinkle with salt, then add the tomato. Chop (not finely) 1 clove of garlic, add to the pan, stir and immediately turn off.
Pour boiling water over the finished noodles, put them in a deep bowl.
We put our meat and vegetables on top of the dish.
But that’s not all!! Lagman is served with lagana (Uyghur seasoning) In the frying pan where the meat and vegetables were fried, add a tablespoon of oil, squeeze 3 cloves of garlic into the oil.
As soon as everything starts to sizzle, add hot and sweet pepper.
Fry for half a minute, and everything can be served.
