How to cook lagman at home - step-by-step recipes. Making lagman soup
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Good afternoon friends! Today our topic is dedicated to Eastern cuisine, we will cook lagman at home. This is a popular, national Central Asian dish. Lagman is prepared from meat, a variety of vegetables, spices, seasonings and noodles.
Lagman in Russia can be called meat gravy. In the East, noodles for lagman are necessarily prepared in a special way, either by hand or using a special noodle cutter at home. Today we will definitely try to cook such noodles ourselves, it will be an interesting and exciting process. There are a great many recipes for making lagman. It could be noodles with gravy and big amount vegetables You can prepare the soup at large quantities
broth. The East loves spicy, fiery food. As a seasoning, add a mixture of hot, red, ground pepper and garlic and pour boiling vegetable oil over it all and infuse. Add herbs and spices. Of the vegetables that I list, you can always find an option that suits you. These are common green beans, onions, fragrant onions (it is also called zhusai, it has an onion - garlic taste ), green radish, carrots, sweet and capsicum hot peppers
, potatoes, eggplants, tomatoes. It's not cooked yet, but it's already delicious.
How to cook classic lagman
Lagman is noodles prepared in a special way by hand or using a special noodle cutter at home with a thick sauce of meat and vegetables.
It is not difficult to prepare such lagman. To prepare it, you need deep dishes with thick walls. This can be a cauldron or any cast iron cookware. The dish, which is prepared in such a container, does not burn, heats up evenly and cooks quickly. I like to cook in a cauldron; the meat cooks perfectly in it and doesn’t burn. You can quickly evaporate moisture from vegetables.
- Ingredients for the sauce:
- meat (not fatty beef or lamb) - 500 g
- garlic - 4-5 cloves
- carrots - 3 pcs
- potatoes - 3 pcs
- green radish - 1 small piece bell pepper
- - 1 PC
- cabbage -250 grams
- tomatoes - 3 pcs.
- water or broth - 0.5 l
- bay leaf - 2 pcs
- Mixture of peppercorns - 6-7 peas
- seasonings (dry Asian) - to taste
herbs (parsley, dill, basil, etc.) - to taste
- For the noodles:
- Flour - 300 g.
- Egg - 1 pc.
- Water - 120 ml.
- Vegetable oil
Preparing the sauce:
To fry vegetables and meat, we prepare a fragrant base of lamb fat tail fat.
Heat up the cauldron, add a little vegetable oil and fat tail fat. Mix everything.
Render out the fat. When the fat has rendered, remove the cracklings and stir. Our base is ready for frying.
First of all, cut the onion into half rings and fry it until golden brown.
Cut the meat into beautiful thin pieces. It is better to cut the meat across the grain, this way it cooks much faster.
Add the meat to the cauldron with the onions and fry without adding salt until golden brown crust over medium heat.
Cut the carrots into circles, cubes or cubes of the same size. Cut it the way you like. I cut it into cubes.
Add carrots to the meat and mix everything well so that it doesn’t burn. We do not close the cauldron with a lid.
Cut the radishes and potatoes into cubes and place them in the cauldron after the carrots and continue to simmer.
Now add pepper, cabbage, chopped garlic, add 1 teaspoon of cumin, mix everything and prepare the tomatoes. We need tomato juice for spiciness and infusing our vegetables with meat. This is the flavor combination we get.
We make cuts on the tomatoes, pour boiling water over them and leave for 3 - 4 minutes.
Then remove the skin and cut it as you like.
Add the tomatoes to the main mass, salt, pepper, add spices, if you like it spicy, add more garlic and continue to simmer for another 15 minutes until done with the lid closed. If desired, you can add broth or water.
If your meat was fatty, add dry Asian seasonings. This will give your lagman more taste, spiciness and piquancy. At the end of cooking, add hot red pepper to taste and herbs. If you add hot peppers earlier and it simmers longer, the dish will be spicier.
Our lagman sauce is ready.
Place the noodles in plates, pour in vegetable sauce with meat, and sprinkle with herbs on top.
How to cook noodles for lagman. Video
Lagman noodles deserve special attention. Be patient and prepare this wonderful recipe noodles to get a delicious and delicious dish.
I have prepared for you a video review of how to prepare noodles for lagman with detailed description recipes in pictures.
Bon appetit!
Step-by-step recipe for lagman in Uzbek at home
Today we will prepare lagman in Uzbek style, this is one of the most delicious and popular lagmans. Lagman is noodles and vegetable sauce with meat. Uzbeks do not buy noodles in the store; they prepare them themselves. In Uzbekistan, a store-bought dish made from spaghetti is not considered lagman.
Ingredients:
- meat (not fatty beef or lamb) - 600 g.
- carrots - 2 pcs.
- vegetable oil - 200 ml.
- onions - 2 pcs.
- salt - 1.5 tsp.
- black ground pepper- 1 tsp.
- eggplant - 1 pc.
- potatoes - 4 pcs.
- tomatoes - 2 pcs.
- tomato paste - 2 tbsp.
- bell pepper - 1.5 pcs.
- hot pepper - 1 piece
- cumin - 1.5 tsp
- garlic - 3-5 cloves
- dill, cilantro, parsley
herbs (parsley, dill, basil, etc.) - to taste
- Flour - 800 g.
- Flour - 300 g.
- Water - 1.5 cups
- Salt - 1 tsp.
- Vegetable oil
Preparation:
Let's start the Uzbek lagman by preparing the dough.
1.Pour 1.5 cups of water into a deep container. We collect salt in a fist and pour it into the water. Add the white of one egg and mix. Gradually pour flour into a separate bowl, add water and egg to the flour and immediately begin kneading this mixture with your hands. Knead the stiff dough, knead it with your fists and knead it on the table.2. Ready dough put away in plastic bag and let it rest for about 1 hour.
3. While the dough is resting, prepare the vegetable sauce with meat.
4. Wash the meat pulp and let the water drain.
Cut the meat into small pieces across the grain. With this cutting, the meat cooks much faster.
5. Heat the cauldron on the stove. If there is no cauldron, you can use any deep, thick-walled or cast iron dishes.
6. Chop vegetables for sauce. When vegetables are cut into the same size and shape, then the dish looks more attractive. First of all, we will fry the onion and cut it into pieces. Two heads will be enough.
7. Cut the carrots into cubes in the same way.
8. Pour 100-150 ml of vegetable oil into a heated cauldron. Let the oil warm up well.
9. Place the onion in a cauldron with heated oil, let it fry a little and add the meat.
To prevent splashes from flying in different directions, we first put onions in the cauldron.
10. Add salt and ground black pepper to the meat and onions. Leave to fry, stirring occasionally. In the cauldron, neither vegetables nor meat burn due to the uniform distribution of heat.
11. Add carrots to the meat and onions and leave to fry again, constantly stirring this mass.
12.The next stage of cutting vegetables is eggplant. Cut off their tail and cut into cubes.
13. Add the eggplants to the cauldron to the total mass, mix everything well and continue frying for another 5 minutes.
14. Cut the potatoes like all vegetables into small cubes and add to the cauldron.
Any dish looks attractive and tasty when vegetables are cut in the same size and shape.
Such a variety of vegetables in a dish will give it brightness and satiety.
15. Mix all the vegetables (eggplants, carrots, potatoes) well and try to prepare the dish so that the pieces of vegetables retain their shape.
16. Cut the tomatoes into small cubes, after cutting out the stalk
17. Place the chopped tomatoes in a cauldron. They release juice and the vegetables begin to stew at this stage. Mix all this beautiful mass and close the cauldron with a lid.
18. Pour vegetable oil into a heated frying pan, 2 tablespoons for sautéing tomato paste. Pass it for 2-3 minutes.
19. Add the sautéed tomato paste to the meat and vegetables and stir vigorously. Our sauce takes on a reddish color and colors the vegetables. Once the tomato paste has been added, add a little water or broth and stir the vegetables so they don't burn.
20. Pour vegetables hot water or enough broth so that the water covers only the vegetables and no more. To make a liquid second course. Stir, cover with a lid and leave to simmer. When boiling, reduce the heat to low.
21. Cut the colored bell pepper into strips and place in a cauldron.
Lagman - Central Asian national soup. China is traditionally considered its homeland, but the recipe for making lagman soup has long been known throughout Central Asia. It was brought there by settlers and quickly gained popularity.
There is the following myth about the appearance of the lagman dish:
At the intersection of three roads, once upon a time, tired travelers met. There were three of them. As usual, we got to talking, and it turned out that everyone had not eaten for a long time and were very hungry. But they had nothing with them, only dried meat and a little flour for one of the travelers, a cauldron for another, spices and radishes for a third.
And then the traveler, who had radishes and spices, said that he was being trained by a cook and would try to cook something for them from what they had. There was nothing to do, and the travelers, having doubted for a moment, trusted the cook. As a result, the most delicious lagman was brewed, the smell of which spread throughout the entire area. At this time, a Chinese gentleman passed by the spring where the travelers were sitting down for lunch.
The delicious smell of the finished dish captivated him so much that he stopped and asked to treat him to an unfamiliar dish. The nobleman was very impressed by the taste of lagman, and he issued a safe-conduct and permission to cook it freely in his city.
Any meat can be used in this soup recipe. There are many options for lagman - lamb, beef. You can even make lagman from chicken. The main thing is to choose the pulp on a small stone.
Today, this dish is gaining more and more popularity in Russia. It is traditionally served in oriental restaurants in special bowls - kes. Moreover, each chef has his own ways of preparing lagman.
Required ingredients:
- Lamb - 1 kg;
- Onion - 2 pcs.;
- Carrots - 5 pcs.;
- Potatoes - 3 pcs.;
- Tomato - 3 pcs.;
- Eggplant - 1 pc.;
- Bell pepper - 1 pc.;
- Garlic - 3 cloves;
- Noodles for lagman;
- Sunflower oil for frying;
- Salt, seasonings - to taste.
Cook at home
You can also prepare lagman at home.
- You need to start by cutting the meat into small pieces.
- Add meat to fried in a cauldron until an appetizing crust onion, cut into half rings.
- As each vegetable is fried, add diced carrots, peppers, and eggplant in turn.
- All this must be salt and pepper, and also add garlic and spices.
- After a while, after simmering everything over low heat, add the grated tomatoes and finely chopped potatoes.
- Simmer the dish over the fire until ready, pouring boiled water to such a level that it slightly covers the vegetables.
Noodles are a delicate matter
The noodles for making soup must be boiled separately. It’s better, of course, to use homemade one, but you can also choose it in the store. The noodles must be flat and long.
Place the boiled noodles on a plate and pour the prepared vegetables on top. Lagman is ready! Bon appetit. By the way, despite the fact that the recipe does not seem very complicated at first glance, it is still better to look at the photo of lagman soup.
For real lagman, it is best to cook the noodles yourself. Knead the dough from water, flour and salt as for dumplings. Form balls of about five centimeters from the finished text and roll them into ropes. Grease the resulting sausage-shaped ropes with vegetable oil and let stand for ten to fifteen minutes.
After this, it is necessary to stretch the bundles in both directions by about a meter. Then fold them in half and repeat the procedure several times. Cook the finished noodles in salted water until tender. For clarity, it is best to look at a photo of homemade noodles for soup.
What are the differences?
As already mentioned, lagman is a Central Asian dish. It is especially popular in Uzbekistan. On this moment In this country, there are two main recipes for preparing lagman - Uyghur and, in fact, Uzbek. There are small nuances between them on how to cook lagman.
When preparing Uzbek lagman, the dish turns out to be more like soup. And the Uyghur version of lagman most closely resembles noodles with a gravy of vegetables and meat.
As already mentioned, in order to properly serve lagman to the table, it is best to use special bowls. The soup is combined with noodles only before serving. To prevent the dish from being cold, the noodles must be doused with boiling water to warm them up.
To make the dish look beautiful on the table, each bowl can be sprinkled with a little finely chopped herbs - parsley, dill. You can also add hot sauce as an addition to soup.
Lagman is very popular in the countries of Central Asia, China - there is such thick soup served with chopsticks. In Russia, this dish is more often perceived as a stew and served with a fork. To make homemade food tasty and healthy, you need to give up ready-made pasta: experts say that only in this case will the food be truly tasty.
Products for lagman
Lagman supposedly has Chinese origin, but there is no so-called original recipe, but there are many options: Dungan, Tatar, etc. These recipes may have differences in ingredients and preparation technology. A meat-free option is also possible, so the choice of ingredients is a matter of taste. On average, the following components will appear in the recipe:
- Mutton;
- Carrot;
- Potato;
- Onion;
- Bell pepper;
- Tomatoes;
- Greens and spices.
Some recipes also contain additional ingredients such as: white cabbage, white and red radish.
How to cook noodles?
Preparing noodles for lagman is a responsible process, the correct implementation of which will determine the taste of the final dish. We will prepare a simple version of kesma lagman (with chopped noodles).
Ingredients:
- Water - 250 ml;
- Egg - 1 pc.;
- Salt;
- Flour - 600 gr.
Let's start preparing the noodles:
1. From the listed products, knead a plastic dough; it should stick to your palms without any problems.
2. After this, the dough should be set aside for half an hour, but before that you must grease it with oil; the oil will limit the access of air to prevent the top layer from drying out - this will keep the structure homogeneous. Aging is necessary for the gluten in the flour to swell - this will make the dough even more elastic.
3. Roll out the seasoned dough into a thin layer; before rolling, you need to knead it a little, and grease your hands with vegetable oil.
4. Cut the finished layer into thin noodles using a regular knife or a special accessory.
5. Finished and slightly dried products can be boiled.
How to prepare sauce for lagman?
This sauce is also called vaja or kayla - it is prepared from meat and vegetables and, when served, placed on a plate on top of boiled noodles.
In order to start preparing vajji, you must have the following set of ingredients:
- Lamb - 400 gr.;
- Onions - 3 pcs.;
- Potatoes - 2-3 pcs.;
- Tomatoes - 300 gr.;
- Bell pepper - 3-4 pcs.;
- Carrots - 2 pcs.;
- Any available greens;
- Head of garlic and spices.
Let's start preparing the sauce:
1. Lamb must be cleaned of hard films and large patches of fat - cut the prepared flesh into cubes. You need to cut the meat correctly across the grain - this way it will retain its shape and cook better.
2. The removed lamb fat needs to be finely chopped - we put it on the bottom of the cauldron and melt it until we get cracklings. The easiest way to do this is on fairly high heat, but you don’t need to turn on the burner at full power, since the fat can burn and start smoking without being rendered. We get rid of the cracklings - such an ingredient is not needed in the sauce.
3. Place cubes of meat in a cauldron and fry over fairly high heat - you should get a brown crust. This way the meat will not lose juice during further heat treatment.
4. Add chopped onion to the cauldron and cook until golden brown.
5. Time to put carrots and bell peppers in the cauldron.
6. At this stage of preparation, you need to add salt and spices - this can be star anise, cumin, dried sweet or hot pepper.
7. Lay out the potatoes - they must first be cut into large strips.
8. The contents of the cauldron should be fried for 10 minutes - after that you can add tomato slices and simmer the vaja for 15 minutes.
9. Add noodle broth or regular boiling water to the cauldron - the final consistency of the finished sauce depends on the amount of liquid.
10. Cook the vaja until the potatoes are ready.
11. Add herbs, garlic paste and hot red pepper to the sauce - after a minute you can turn off the burner and serve the dish for lunch.
How to cook beef lagman?
If you want to prepare a version of beef, then you should use the recipe from Stalik Khankishiev, who is a recognized expert in oriental cuisine.
To prepare you will need the following set of ingredients:
- Lamb broth - 1 liter;
- Beef - 600 gr.;
- Onions - 2 pcs.;
- Carrots, tomatoes - 1 pc.;
- Red radish - 2 pcs.;
- Garlic - 1 head;
- Cabbage - 300 gr.;
- Celery root, coriander, turmeric;
- Greens - onion, parsley;
- Soy sauce - to taste;
- Spices - cumin and any pepper.
Sauce making process:
1. It is necessary to peel the vegetables and cut them accordingly: all available vegetables - into cubes, garlic - into circles, onions - into half rings, cabbage - chop.
2. Onions and garlic should be lightly fried in vegetable oil.
3. Add chopped beef to the cauldron - all this is fried over low heat.
4. Add spices and salt to the meat.
5. Place celery, carrots, cabbage in succession in the cauldron - the mass must be stirred for 10 minutes.
6. Add radish, tomato slices and herbs to the cauldron.
7. Pour hot broth over the meat and vegetables, add soy sauce and simmer for another 10 minutes.
Spread the finished sauce on boiled noodles placed in a deep soup plate and serve.
In what kind of dishes is it better to cook lagman?
The classic lagman is cooked in a cauldron, and the bottom of the cauldron should be hemispherical in shape - such a cauldron is suitable for cooking dishes exclusively over a fire. Of course, such cookware is simply not suitable for a home stove; a cast iron cauldron with a flat bottom is well suited for a home stove.
In a high-quality cauldron, dishes are cooked slowly, do not burn, and food is evenly exposed to high temperature and the same taste appears that cannot be obtained in a regular frying pan or saucepan. As an option, you can use a modern multi-cooker, in which the heat is also distributed evenly throughout the bowl - but this option definitely will not replace a cast-iron cauldron. In modern stores, heavy cast-iron cookware is becoming a rarity, but it is in it that Oriental dishes turn out especially tasty.
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Lagman is an extremely popular dish with Central Asian roots. Like any other national recipe, it has a lot various options execution. Some gourmets prefer a rich lamb delicacy, while others, on the contrary, prefer a simple lean soup. This treat is often attributed to Uzbek, Uyghur and even Chinese cuisine.
A few words about the dish
Lagman itself is a special noodle seasoned with fried vegetables and meat combined with special herbs and spices. In fact, this delicacy is unique in its versatility. After all classic lagman can be both the first and second course at the same time. In addition, this treat has its own unique aroma and taste.
But depending on national cuisine, recipes for preparing lagman with photos have certain differences. For example, Uyghur and differ in their composition and method of cutting. So, thanks to the wide variety of recipes, everyone can choose a delicacy for their family to suit their own taste.
In terms of thickness, such a treat is something between the first and second courses. You can prepare it using noodles purchased in advance - you can often find these in supermarkets. But if you want to pamper your family with a truly delicious, gourmet dish, then try making it from start to finish with your own hands. Moreover, even an inexperienced housewife can cook lagman in Uzbek style.
Only one thing is important - to immediately understand the features of the Asian dish. In general, the whole essence of preparing lagman comes down to obtaining a bright, elegant dish in the best Eastern traditions. Although, of course, it is no less important to achieve a colorful, spicy flavor accent. To prevent this delicious dish from turning into ordinary noodles with meat, you must strictly follow the technology for preparing lagman at home, the correct selection of spices and consistency.
Required Products
Real lagman involves making noodles with your own hands. However, most modern housewives give their preference to dishes that do not require too much free time to prepare. And this is not surprising! Lagman is a unique composition consisting of special noodles and dressing. And although vermicelli, of course, is an important component, after all, vegetable sauce comes first. You should definitely prepare it yourself - a good sauce is the basis for a tasty, colorful lagman. And you can easily buy noodles in any supermarket, if only to save time. But if you have no problems with this, then do not deny yourself the pleasure of enjoying a true oriental lagman.
Special attention Pay attention to the selection of spices for your delicacy. Traditional lagman includes red and black pepper, star anise, paprika, cumin and coriander. And you can add a special note to the dish with the help of the jusai onion, which has an unusually delicate garlic flavor. But in the absence of such a rare ingredient, you can replace it with wild garlic or garlic feathers.
To prepare lagman in Uzbek you will need:
- 400 g lamb or beef;
- 2 onions, carrots and potatoes;
- bell pepper;
- 2 small pods of hot pepper;
- several cloves of garlic;
- 100 g green beans;
- 2 tomatoes;
- 30 ml vegetable oil;
- salt and pepper to taste;
- a small bunch of greenery.
And in order to make noodles with your own hands you need:
If you decide to buy ready-made noodles, pay attention to long egg varieties - they are best suited for making lagman.
homemade noodles
Beat the eggs into a deep container, add water and salt to them. Whisk all ingredients thoroughly with a whisk or fork until a stable foam is obtained. Then add the sifted flour here, knead the dough and place it on the table. Knead the mass, which by this moment should no longer stick to your hands. Cover the prepared dough with a towel or cling film and leave for half an hour. Then divide it into equal lumps, which should amount to about 20 pieces.
Make sausages from these balls and stretch them into thin straws with your hands. You should get blanks 5-8 millimeters thick. Lubricate your hands with vegetable oil and continue to stretch the bundles even thinner, placing them on a plate. Then put the cooked noodles in the refrigerator. Stretch the dough again before cooking. If you get very thin vermicelli, then before serving you just need to pour boiling water over it or leave it in it for just a couple of minutes.
As you can see, making noodles is not that difficult process, a little skill, and you will learn how to do it very quickly.
Recipe for making lagman in Uzbek with photo
Cut carrots, onions and potatoes into small cubes. Pour boiling water over the tomatoes, then remove the skin and chop the pulp. Chop the bell pepper and bean pods into thin strips. Pass the garlic through a press or grate it on a fine grater. Finely chop the hot pepper.
Cut the meat into thin strips too. Heat the oil in a thick-walled cauldron or deep frying pan and start frying it over high heat. After a few minutes, reduce the temperature, add the onion and continue cooking. Then add carrots, potatoes and beans to the pan.
After the vegetables are half cooked, add tomatoes, garlic, sweet and hot peppers to the sauce. Then add the selected spices, add a few tablespoons of water and leave to simmer. The liquid should cover all components in the cauldron. After 10 minutes, salt and pepper the sauce, add jusai onions or garlic feathers if desired. Once all the vegetables are ready, turn off the heat. Sprinkle the lagman with finely chopped herbs and leave to brew for 15 minutes.
Boil the noodles in salted water. Usually, homemade vermicelli cooks very quickly - 5 minutes is enough. Place the cooked noodles in portions on deep plates, pour the prepared sauce on top and serve hot. This dish turns out to be very rich, aromatic and piquant. A description of the process of preparing lagman with a photo will help you create a culinary masterpiece as quickly and competently as possible.
Uyghur dish
This treat has an extremely bright taste, unsurpassed aroma and, of course, colorful appearance. This dish may seem too complicated for a beginner in cooking. However detailed description preparing lagman at home with a photo will help you cope with the task with a bang. Don’t even doubt it, the result will exceed your expectations and will certainly please your family.
Compound
So, to prepare Uyghur lagman you will need about 3 hours of free time, as well as:
Cooking method
Place the lamb in the freezer in advance so that the meat sets slightly - this will make it much easier to cut. Wash and peel all vegetables. Cut the tomatoes into 4 slices, and chop the carrots, peppers, beans and radishes into cubes. Pass the garlic through a press or grate it on a fine grater. Cut the meat chilled in the freezer into thin slices.
Heat the oil in a cauldron and start frying the fillet pieces and onions. When the meat turns golden brown, add tomatoes, radishes, carrots and garlic. Fry it all for 10 minutes. Then add pepper and green beans, as well as water so that it covers all the ingredients. Add tomato paste, salt and all the spices here. Cover the cauldron with a lid and simmer the sauce for 15 minutes. After cooking, leave the dish to sit.
Boil the prepared noodles in a saucepan. Don't forget to salt it and pour a little vegetable oil on it. Place the finished noodles on plates, add sauce and finely chopped herbs. Now you can fully enjoy the delicious and aromatic Uighur-style lagman.
Ingredients
- beef - 400 gr.;
- onion - 1 pc.;
- carrots - 1 pc.;
- potatoes - 2 pcs.;
- tomato - 1 pc.;
- bell pepper - 2 pcs.;
- tomato paste - 50 gr.;
- garlic clove - 3 pcs.;
- vegetable oil - 50 ml;
- noodles - 500 gr.;
- anise - to taste;
- zira - to taste;
- ground red pepper - to taste;
- cilantro - to taste;
- salt - to taste.
Cooking method
- Cut the meat into small pieces (to cook faster, you can beat it a little). Pour oil into a heated cauldron (you can use a deep frying pan) and fry the meat until golden brown.
- Place diced onions and carrots on top of the fried meat. Fry everything together. Add spices: anise (or star anise) - obligatory, cumin, red pepper, cilantro, salt and other spices to taste.
- Then tomato paste, diced tomato and bell pepper. After all the water from the tomato and tomato paste has evaporated, add about a liter hot water. Cover with a lid and cook for about 1 hour.
- Add the diced potatoes to the vegetables and meat and cook until the potatoes are ready. When the potatoes are almost cooked, divide the finely chopped herbs and garlic into 2 parts: put the first part in the cauldron and turn it off after 5 minutes.
- Boil until tender in salted water. Place noodles in portions on a plate.
- Pour our “soup” for lagman on top of the noodles. The broth should almost cover the noodles. Sprinkle the remaining herbs and onions on top.