Main Page
National cuisine
Vegetable lagman

Vegetable Lagman

Vegetable lagman is an incredibly tasty, fragrant, and filling dish. It's the kind of dish that's sure to win you over and earn a permanent place among your favorites. There are as many ways to make lagman as there are families who love it and cook it regularly — only three essentials stay the same: noodles, vegetables, and spices. This version has no meat, but the flavor holds its own against, and even outshines, other recipes.

Recipe author

Watch the video

Composition / ingredients

Servings:

Water

1100

Onion

Carrots

Bell pepper

0.75

Green string beans

Potatoes

Zucchini

Noodles

150

Tomatoes

Tomato paste

Garlic

Salt

Ground black pepper

0.5

Ground red pepper

0.5

Peppercorns

Cilantro / coriander

Cumin

1.5

Paprika

Star anise

Basil

Ginger

Sugar

Parsley

Fresh cilantro

Ghee

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 17 % 2 g

Carbohydrates 75 % 9 g

53 kcal

GI: 78 / 11 / 11

Cooking method

Step 1:

Boil the noodles until tender, drain, and toss with 1 tablespoon of vegetable oil.
Step 2:

Dice the onion finely and cut the rest of the vegetables into large pieces.
Step 3:

Heat a sauté pan and melt the ghee, add the onion, and fry for 1 minute over medium heat.
Step 4:

Add the carrots and fry for 2 minutes.
Step 5:

Add the tomatoes and fry for 1 minute.
Step 6:

Add the string beans and simmer for 2 minutes.
Step 7:

Add the ground peppers, cumin seeds, all the other spices, and the bay leaf. Stir.
Step 8:

Pour in 400 ml (about 1¾ cups) of water and stir; as soon as the lagman comes to a boil, cover and simmer over low heat for 10 minutes.
Step 9:

Add the zucchini and potatoes. Stir well, then add 700 ml (about 3 cups) of water and the sugar, and stir again. Cover and simmer for 12 minutes.
Step 10:

Add the garlic and fresh herbs, stir everything together, turn off the heat, and let it rest for 10 minutes.
Step 11:

You can serve lagman two ways: spoon the stew into individual bowls and top with the noodles, or add all the noodles to the pot, stir well, and dish it into bowls. The lagman is ready. Enjoy!

Boil the noodles until tender, drain, and toss with 1 tablespoon of vegetable oil. Dice the onion finely and cut the rest of the vegetables into large pieces. Heat a pan and melt the ghee, add the onion, and fry for 1 minute over medium heat. Add the carrots and fry for 2 minutes. Add the tomatoes and fry for 1 minute. Add the string beans and simmer for 2 minutes. Add the ground peppers, cumin seeds, all the spices, and the bay leaf, and stir. Pour in 400 ml (about 1¾ cups) of water and stir; as soon as the lagman boils, cover and simmer over low heat for 10 minutes. Add the zucchini and potatoes. Stir well, add 700 ml (about 3 cups) of water and the sugar, and stir again. Cover and simmer for 12 minutes. Add the garlic and fresh herbs, stir, turn off the heat, and let stand for 10 minutes. You can serve lagman two ways: spoon the stew into bowls and top with noodles, or add all the noodles to the pot, stir well, and dish into bowls. The lagman is ready. Enjoy!