Lagman (Uzbek Noodle Soup)

Lagman is a tasty noodle soup recipe from Uzbekistan made with beef chuck, garlic, tomato paste, vegetables, and cumin. Hearty and delicious!

• Preparation Time: 35 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 2 hr
• Calories: 677 Calories

Ingredients

• 2 teaspoons salt
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 onion, finely chopped
• 8 cups water
• 2 tablespoons tomato paste
• 3 large cloves garlic, minced
• 1 carrot, cut into thin strips
• 1 green bell pepper, cut into 1-inch strips
• 3 small potatoes, cubed
• 2 (8 ounce) packages thin Chinese noodles
• 0.5 teaspoon ground black pepper
• 0.5 cup thinly sliced celery
• 0.5 cup finely chopped parsley
• 0.5 pound beef chuck, cut into strips

Recipe Instructions

Step 1

Heat oil in a large pot over high heat. Reduce heat to medium-high; cook and stir onion in hot oil until golden, 3 to 5 minutes. Stir in beef strips, cumin, and black pepper; cook until beef is browned, about 5 minutes. Stir in tomato paste and cook for 2 to 3 minutes.

Step 2

Stir carrot into the pot; cook until coated with tomato paste, 2 to 3 minutes. Add green bell pepper; cook for 1 minute. Add potatoes and celery; cook for 5 minutes. Pour in water; bring to a boil. Season water with salt. Reduce heat to low and simmer soup until potatoes are soft, about 40 minutes.

Step 3

Stir parsley and garlic into the soup. Simmer until garlic is soft, 10 to 15 minutes.

Step 4

Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Rinse and drain well. Divide among serving bowls. Ladle hot soup over noodles.