Lagman with pork and vegetables from homemade noodles in Uighur

Step-by-step cooking

1. Step 1:

   

   Let's prepare the ingredients for lagman in Uighur. Pork is better to use for this dish fillet, sirloin. The meat should be fresh. The set of vegetables can be changed according to desire and taste. We wash the meat well, dry it, cut off the films, veins and fat. Cut the pulp into small cubes. Once again we wash the meat, let the water drain from the meat.

2. Step 2:

   

   Prepare the dough for noodles.

3. Step 3:

   

   Pour the sifted wheat flour into a bowl. In a separate container, beat a chicken egg with a fork, pour in half a glass of cold boiled water, stir the mixture. Pour the egg mixture and a couple of tablespoons of flour into a bowl with flour. Add salt. Mix the ingredients.

4. Step 4:

   

   Knead elastic smooth dough. Wrap the dough with cling film, put it in the refrigerator for half an hour.

5. Step 5:

   

   Carrots are washed, cleaned and cut into small cubes.

6. Step 6:

   

   Peel the onion, cut into cubes.

7. Step 7:

   

   My green radish, clean and cut into cubes.

8. Step 8:

   

   Bulgarian pepper is washed, cut out the seed capsule, cut the pulp into cubes.

10. Step 9:

    

    Tomatoes are washed, cut out the attachment point of the peduncle, cut them into small pieces.

11. Step 10:

    

    Peel the garlic and finely chop it with a knife.

12. Step 11:

    

    Pour vegetable oil into a deep frying pan or saucepan. Turn on the fire. We put the prepared meat on the heated oil. Fry until golden brown on medium heat, stirring it with a spatula.

13. Step 12:

    

    Then we send onions to the meat. Fry on medium heat for another 10 minutes.

14. Step 13:

    

    Add carrots to the pan, stir and simmer together with the meat under the lid for another 15 minutes. Put the green radish in the pan, mix and continue stewing. After 10 minutes, add garlic and spices. Simmer under the lid for another 5 minutes. Add tomatoes. Stir and leave on fire for 5 minutes.

15. Step 14:

    

    Then pour in the broth or water, simmer on medium heat under the lid for about 20 minutes from the moment of boiling. The Uighur lagman differs from the well-known Uzbek lagman by the minimum amount of liquid, during stewing it should almost completely evaporate (but adjust the amount of liquid in the sauce to your taste - you can make it both more liquid and thicker). Turn off the fire, leave the dish on the fire.

16. Step 15:

    

    Meanwhile, you can cook noodles. On a floured table, roll out the dough into a thin layer, cut it into narrow and long strips. Boil the noodles in salted water until tender. We put the noodles on a dish.

17. Step 16:

    

    Top the meat with vegetables and pour the sauce from the pan. We serve it to the table with fresh herbs and bread. Enjoy your meal!