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Lagman with radish

Lagman with Daikon Radish

A simple, tasty, hearty, and wholesome dish. Lagman with radish is a traditional Uzbek dish built around long, hand-pulled homemade noodles called lagman, served with a vegetable-and-meat sauce. It comes out delicious and filling. Apart from the radish, you can vary the vegetables to taste and availability. Use a mild green (daikon-type) radish rather than black — it isn't bitter but is just as nutritious, packed with vitamins and good for you.

Snezhana

Recipe author

Composition / ingredients

Servings:

Wheat flour

1.5

Eggs

Salt

0.5

Water

100

Salt

Beef

300

Radish

Carrots

Onion

Tomatoes

Potatoes

Ground red pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 6 g

Fats 14 % 3 g

Carbohydrates 59 % 13 g

105 kcal

GI: 46 / 0 / 54

Cooking method

Step 1:

How do you make lagman with radish? Gather your ingredients. You can use any meat, but young beef makes the dish even more wholesome and tasty. Traditional Uzbek lagman has a sauce made from radish, carrots, onion, bell pepper, tomatoes, and garlic, but you can adjust the vegetables to taste — adding potatoes, for example, makes the dish milder and more filling.
Step 2:

Wash the vegetables. Peel the green radish and cut it into small cubes. Green radish isn't bitter — it's even slightly sweet — but if yours tastes bitter, soak the cut radish in cold salted water for about half an hour and the bitterness will go away.
Step 3:

Peel the carrots and cut them into strips or cubes. Peel the onion and cut it into half-moons.
Step 4:

Peel and dice the potatoes. Cut the tomatoes into small pieces too.
Step 5:

Wash the meat, cut it into small cubes, and rinse well again. Put the meat in a dry heavy-bottomed skillet or a cauldron and let the excess liquid cook off.
Step 6:

Then pour in the vegetable oil and fry the meat, turning it, until browned.
Step 7:

Add the carrots and onion to the meat and cook over medium heat, stirring now and then, until the vegetables soften. Season with ground pepper and salt.
Step 8:

Add the radish and potatoes and stir. Sauté the vegetables for about 10 minutes over medium heat, then pour in enough water to cover everything by about an inch. Cover and simmer over medium heat for about 25 minutes.
Step 9:

Add the chopped tomatoes, stir, and simmer about 15 minutes more.
Step 10:

While the meat and vegetables cook, make the lagman noodles. Put the sifted flour in a deep bowl, crack in the egg, add salt, and pour in cold water. Knead a smooth, elastic dough. Wrap it in plastic wrap and refrigerate for half an hour.
Step 11:

Roll the dough out into a thin sheet and cut it into long strips about 1/2 inch (1 cm) wide. Bring a pot of salted water to a boil and cook the noodles until done, about 15 minutes.
Step 12:

Lift the noodles out of the pot with a slotted spoon and divide them among bowls.
Step 13:

Top with the meat and vegetables, ladling some of the pan sauce over each bowl. Serve. Enjoy!