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Lagman Recipe - Uzbek Beef Noodle Soup with Vegetables
This Lagman recipe is for a flavorful noodle soup from Central Asia. The aromatic broth is filled with vegetables and beef strips.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 -8
Ingredients
- 1 pound beef cut into small strips (don't discard any bones)
- 1/4 cup cooking oil
- 1 large onion chopped
- 3 garlic cloves minced
- 2 large carrots diced
- 2 medium potatoes diced
- 1 cup rutabaga diced; turnip or daikon
- 1 bell pepper diced
- 2 tomatoes diced or 1 cup canned tomatoes
- 1.5 tablespoons sea salt
- 1 teaspoon paprika powder
- 1 teaspoon coriander seeds
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon chili flakes
- 2 star anise pods
- 3 quarts hot water
- 1 pound fresh noodles
- cilantro or parsley for garnish
Instructions
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In a large soup pot with heavy bottom heat the oil on medium-high heat. Add the beef strips and cook uncovered for about 5 minutes until browned from all sides. Add onion and garlic to the pot and cook on medium until soft.
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Add the other vegetables and saute for a few minutes. Add any existing bone and spices (star anise and coriander seeds in a spice bag for easy removal) and fill hot/boiling water into the pot. Bring to a boil, then turn heat to low and simmer for about 40 minutes until meat is tender and vegetables are soft.
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Remove any bones and spice bag.
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Cook the noodles separately according to directions. Fill cooked noodles into deep bowls, top with soup and add coarsely chopped cilantro or parsley on top.
Recipe Notes
To make this recipe gluten-free use gluten-free pasta or zoodles (or other spiralized vegetable noodles). With a vegetable pasta and the potatoes replaced with another vegetable (like sweet potato) you could even make this recipe paleo - like I did with these Zoodles Bolognese.