Lagman (Uzbek Noodle Soup) Tasty Recipes

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Lagman (Uzbek Noodle Soup)

"Tasty, easy noodle soup. Great Uzbek (Central Asian) dish. Garnish with fresh parsley or dill."

Ingredients :

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1/2 pound beef chuck, cut into strips
• 1 teaspoon ground cumin
• 1/2 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
• 1/2 cup thinly sliced celery
• 8 cups water
• 2 teaspoons salt
• 1/2 cup finely chopped parsley
• 3 large cloves garlic, minced
• 2 (8 ounce) packages thin Chinese noodles

Instructions :

Prep : 35M	Cook : 4M	Ready in : 1H56M

• Heat oil in a large pot over high heat. Reduce heat to medium-high; cook and stir onion in the 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 the 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.

Notes :

• Substitute spaghetti for the noodles if desired.

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