Lag‘monBeef Noodle Soup
An Uzbek-style lag‘mon of wheat noodles topped with beef, vegetables, spices, and a rich broth. Hand-pulled noodles are customary, while this home version uses prepared wheat noodles.
Prep
30m
Cook
1h 10m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Noodles
- 400gWheat Noodles
Broth
- 500gBeef Shoulder (cut into bite-size pieces)
- 1.5lBeef Stock
- 40mlSunflower Oil
- 200gOnion (thinly sliced)
- 150gCarrot (cut into matchsticks)
- 250gTomato (chopped)
- 60gTomato Paste
- 150gGreen Bell Pepper (cut into strips)
- 10gGarlic (finely chopped)
- 5gCumin Seeds
- 5gCoriander Seeds (lightly crushed)
- 4gPaprika
- 3gBlack Pepper (coarsely ground)
- 10gSalt
- 15gFresh Coriander (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the sunflower oil in a large pot over medium-high heat. Add the beef shoulder and brown it well.
- 02
Add the onion and cook until softened, then stir in the carrot, tomato, tomato paste, green bell pepper, and garlic.
- 03
Add the cumin seeds, coriander seeds, paprika, black pepper, and salt, and cook until the tomatoes break down and the mixture smells fragrant.
- 04
Pour in the beef stock, bring to a simmer, and cook until the beef is tender and the broth is full-flavored.
- 05
Cook the wheat noodles separately until just tender, then drain well.
- 06
Divide the noodles among bowls, spoon over the beef and vegetable broth, and finish with the fresh coriander.
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