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Lagman Tsomyan (Uyghur Stir-Fried Noodles)

Make this Uyghur dish—it's incredibly tasty, aromatic, and satisfying! Lagman tsomyan differs from ordinary lagman in that the meat is marinated in soy sauce before cooking. This version also has no broth or gravy; instead, all the ingredients are quickly stir-fried over high heat in a wok or cauldron (stir-fried, not stewed!). The result is delicious. The essential ingredients are meat, noodles, soy sauce, tomatoes, bell peppers, onion, and garlic—and you can add any extra vegetables you like. The more vegetables, the better.

EkaterinaAuthor avatar
Recipe author
Lagman tsomyan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 6 g
Fats 29 % 7 g
Carbohydrates 46 % 11 g
123 kcal
GI: 45 / 55 / 0
    1. Start by marinating the meat. Rinse the beef well, pat it dry with a paper towel, then set it on a cutting board and slice it thin. Transfer the meat to the bottom of a deep bowl and pour the soy sauce over it. Add 20 ml of the vegetable oil and a pinch of ground hot pepper. Mix everything by hand so the sauce, oil, and pepper coat the meat evenly. Let it marinate for 30 minutes. 2. Meanwhile, prep the rest of the ingredients: wash everything and pat it dry with paper towels. Cut the green onion and garlic chives into short 1–2 cm pieces; peel the garlic and cut it lengthwise into thin sticks; finely chop the chili; slice the onion; dice the tomatoes small; and cut the cabbage and bell pepper into even squares. If your noodles need boiling, cook them now, since once you start stir-frying there won't be time to step away. If they only need a soak in boiling water, do that later. Break the noodles into pieces before cooking (optional, but I prefer it). 3. Set a cauldron (or a wok) over high heat, pour in the remaining vegetable oil, and heat it well. Add the beef and stir-fry until browned, stirring constantly. 4. Add the onion and fry for 3 minutes, then add the tomatoes and tomato paste. Cook another 3 minutes, stirring vigorously and without stopping. 5. Add the napa cabbage and cook 2 minutes, stirring. Add the ground black pepper and coriander, mix well, and cook another 3 minutes. Then add the bell pepper and cook 2 minutes—keep stirring actively. 6. At this point add the chopped green onion, garlic chives, garlic, and chili, and salt to taste. 7. Pour boiling water over the noodles and let them stand for a minute, or as long as the package directs. Add the noodles to the cauldron, stir, keep over the heat one more minute, then turn it off. 8. Serve hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Chinese cabbage - 16  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Noodles - 135  kcal/100g
  • Ground hot pepper - 21  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Jusay - 43  kcal/100g

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