Our supermarket has recently started producing homemade noodles for lagman and vermicelli of its own production. The noodles were of very good quality. That's what I started using. Now you don't have to mess with it at home. The soup turned out wonderful, fragrant, delicious!
Put the broth to boil (for this I use chicken carcass) with the addition of carrots, root and celery stalks, you can add the stalks from cauliflower or broccoli, a pinch of black pepper with peas, 3-4 allspice and 2-3 cloves. Vegetables are taken in addition to the ingredients specified in the list.
Cut the onion into thin half-rings, put it in a small jar, fill it with water, add a pinch of salt, 0.5 tsp of sugar and vinegar (the marinade should be sweet and sour to the taste). Marinate for no more than 20 minutes. At the end of time, drain the marinade.
This is the kind of noodles I use now. Delicious. But you can make a home one.
Peel the carrots and celery root and chop them into strips.
Cut the potatoes into small cubes.
Strain the broth, squeeze the vegetables and throw them away (you can put them in a compost pile if you have one). Wash the meat, cut into small cubes and fry until Golden brown.
Fry the carrots and celery until half cooked.
Pour the potatoes into the boiling broth and cook for 5 minutes after boiling.
Then add the meat and fry, add salt and cook over low heat until tender. While the soup is cooking, separately boil the noodles in a large amount of salted water, throw them in a colander, then put them in a saucepan and pour a tablespoon of vegetable oil, mix thoroughly.
Put 2-3 Bay leaves in the soup and then cook it for 2-3 minutes. Remove from the heat and let stand under the lid for 10-15 minutes. Then remove the bay leaf.
In a wide soup plate, pour the soup, put a good portion of noodles in the center of the plate, and place a handful of pickled onions on the side.