Uzbek Lagman

Lagman is a beloved Central Asian noodle dish in which chewy noodles meet a generous spoonful of beef, peppers, carrots, and tomato broth. The Uzbek version is hearty but bright with cumin and fresh cilantro.

Brown the beef, build a vegetable-rich broth in the same pot, and cook the noodles separately so every bowl stays balanced.

A wide saucepan gives the beef enough room to brown and the vegetables space to soften without becoming mushy.

Serving Suggestions

Serve hot with extra cilantro, a little vinegar or chili oil, and flatbread if desired.

Recipe Notes

Store noodles and broth separately for up to three days. Reheat the broth before assembling.

Uzbek Lagman

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Hand-pulled-style noodles topped with tender beef and a savory Uzbek vegetable and tomato broth.

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Prep Time 35 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Uzbek

Calories: 620

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Noodles

• 1 1/2 lb fresh wheat noodles thick noodles, or use hand-pulled lagman noodles
• 2 tbsp neutral oil for tossing

Beef and Vegetable Broth

• 1 1/2 lb beef chuck cut into 2 cm cubes
• 2 tbsp neutral oil
• 1 large yellow onion diced
• 2 medium carrots cut into thin batons
• 1 large red bell pepper sliced
• 1 medium green bell pepper sliced
• 3 cloves garlic minced
• 2 medium tomatoes diced
• 4 cups beef stock hot
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1 tsp fine sea salt
• 1/2 tsp ground black pepper
• 1/2 cup fresh cilantro chopped

Equipment

• Large stockpot
• Heavy saucepan
• Chef’s knife
• Colander

Method

 

Brown the Beef:

1. Heat the oil in a heavy saucepan over medium-high heat. Brown the beef in batches, then transfer it to a plate.

Cook the Vegetables:

1. Add the onion and carrots to the pan and cook for 6 minutes. Add the bell peppers and garlic and cook for 3 minutes.
2. Stir in the tomatoes, cumin, coriander, paprika, salt, and pepper. Cook for 5 minutes until the tomatoes soften.

Simmer the Broth:

1. Return the beef to the pan and pour in the hot stock. Bring to a boil, reduce the heat, cover, and simmer for 40 minutes until the beef is tender and the broth is savory.

Cook Noodles and Serve:

1. Cook the noodles in a large pot of salted water according to their thickness, then drain and toss with the oil.
2. Divide the noodles among deep bowls. Ladle over the beef and vegetable broth, then finish with cilantro.

Nutrition

Calories: 620kcalCarbohydrates: 67gProtein: 39gFat: 22gSaturated Fat: 6gCholesterol: 90mgSodium: 1040mgFiber: 6gSugar: 9g

Notes

• Keep the noodles separate from the broth until serving so they do not absorb all the liquid.
• Cut the beef and vegetables into similar sizes for an even, balanced spoonful.