Lagman (Uzbek Noodle Soup)

Name: Lagman (Uzbek Noodle Soup)
Prep time: 35 min
Cook time: 85 min
Total time: 120 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 0.5 pound beef chuck, cut into strips; 1 teaspoon ground cumin; 0.5 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; 0.5 cup thinly sliced celery; 8 cups water; 2 teaspoons salt; 0.5 cup finely chopped parsley; 3 large cloves garlic, minced; 2 (8 ounce) packages thin Chinese noodles

4.4

(10)

9 Reviews

5 Photos

Lagman is a tasty, easy noodle soup. Great Uzbek (Central Asian) dish. Garnish with fresh parsley or dill.

Submitted by dilyadavid

Updated on October 8, 2023

Two bowls of noodle soup with a napkin and cutlery alongside.

5

Prep Time:

35 mins

Cook Time:

1 hr 25 mins

Total Time:

2 hrs

Servings:

4

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Ingredients

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Original recipe (1X) yields 4 servings

2 tablespoons olive oil
1 onion, finely chopped
½ pound beef chuck, cut into strips
1 teaspoon ground cumin
½ 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
½ cup thinly sliced celery
8 cups water
2 teaspoons salt
½ cup finely chopped parsley
3 large cloves garlic, minced
2 (8 ounce) packages thin Chinese noodles

Directions

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

Recipe Tip

Substitute spaghetti for the thin Chinese noodles if desired.

Nutrition Facts (per serving)

677	Calories
16g	Fat
121g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 677
% Daily Value *
Total Fat 16g	21%
Saturated Fat 4g	18%
Cholesterol 26mg	9%
Sodium 1299mg	56%
Total Carbohydrate 121g	44%
Dietary Fiber 21g	75%
Total Sugars 6g
Protein 24g	48%
Vitamin C 68mg	75%
Calcium 138mg	11%
Iron 8mg	44%
Potassium 984mg	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Lagman (Uzbek Noodle Soup)

Ingredients

Directions

Recipe Tip

Nutrition Facts (per serving)

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