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The legend of the origin of lagman comes to us from Ancient China. Three hungry travelers met at a crossroads. One had meat and flour, another had water and a frying pan, and the third had vegetables and herbs. They decided to cook one dish for everyone. This is how the tasty and simple lagman appeared. Of course, the recipe for lagman at home changed: for example, more vegetables and spices were added to it. In any case, now it can be cooked no worse than in Ancient China.

Step 1

Prepare the noodles: salt the flour and, adding water, knead the noodle dough. Cover it with a towel and leave for 120 minutes.

Step 2

Sprinkle the dough with flour and roll it into a circle 0.5 cm thick. Then cut the dough into strips (6-8 pieces or more), grease with oil and leave for 10 minutes.

Step 3

Roll the strips of dough into thin sausages, stretch, fold in half and stretch again until you get thin threads of dough.

Step 4

Cook long noodles in 2.5 liters of boiling salted water until done (2-3 minutes). Drain, rinse and brush with vegetable oil. If using ready-made noodles, cook them according to the instructions on the package and brush with vegetable oil.

Step 5

Prepare the base: place the prepared meat in a frying pan with heated oil. Fry it over medium heat, stirring, until golden brown (10-15 minutes).

Step 6

Add onion, radish, grated fresh tomatoes (or tomato paste) to the meat, add salt and continue frying for 10-15 minutes, stirring occasionally.

Step 7

Cover everything with water and cook over low heat under a lid until done (40-60 minutes).

Step 8

A minute before it's completely ready, add garlic, pepper and herbs.

Step 9

Before serving, top with noodles and reheat, then divide into portions and serve.