Noodles for lagman

Name: Noodles for lagman
Total time: 2 hours
Yield: 15
Cuisine: Kazakh, Uzbek
Ingredients: Wheat flour for baking - 1070 g; Chicken egg - 120 g; Water (boiling water) - 400 g; Salt - 25 g; Vegetable oil - 50 g

Cookinero 31 Mar 2025

4210

Lagman came to us from Central Asia. This dish is seasonal, so it includes various vegetables: potatoes, radishes, carrots, beans, tomatoes, eggplants and much more. However, the main ingredient of lagman is round noodles. You can buy them in the store, or you can cook them at home yourself. In the traditional recipe for lagman, the noodles are pulled by hand.

How to cook Noodles for lagman

Step 1

Add chicken eggs, vegetable oil and 1 tablespoon of salt to a deep bowl. Mix with a whisk.

Step 2

Add flour to the eggs and mix.

Step 3

Add warm water and knead the dough.

Step 4

Cover the dough with cling film and leave it alone for 60 minutes or more. During this time, knead the dough two or three times without flour.

Step 5

Sprinkle the finished dough with flour and roll it out into a thin layer.

Step 6

Fold the dough into several layers.

Step 7

Cut the dough into 5mm thick noodles.

Step 8

The noodles for lagman are ready.

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Recipe cuisine: Kazakh, Uzbek

Cooking time: 2 hours

Servings: 15

Calories: 250.46 kcal

Fats: 4.67

Proteins: 7.73

Carbohydrates: 43.49

Ingredients

Wheat flour for baking - 1070 g

Chicken egg - 120 g

Water (boiling water) - 400 g

Salt - 25 g

Vegetable oil - 50 g

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Noodles for lagman - FAQ About Ingredients, Baking Time and Storage

Can I use whole wheat flour instead of all-purpose flour for lagman noodles?

Yes, you can substitute whole wheat flour for all-purpose flour, but the noodles may be denser and have a nuttier flavor. You might need to adjust the water slightly as whole wheat absorbs more liquid.

How long can I store homemade lagman noodles, and what's the best way to store them?

Fresh lagman noodles can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze them on a baking sheet before transferring to a freezer bag; they'll keep for up to 3 months.

Can I make these noodles gluten-free?

Yes, use a gluten-free flour blend designed for baking. Since gluten-free doughs behave differently, you may need xanthan gum or extra binding agents to achieve the right texture.

What's the best way to prevent the noodles from sticking together after cutting?

Toss the cut noodles lightly with extra flour or cornstarch to prevent sticking. If not cooking immediately, spread them out on a floured surface or hang them to dry slightly.

Can I make the dough in a stand mixer instead of by hand?

Absolutely! Use the dough hook attachment on low speed to mix and knead the dough until smooth, about 5-7 minutes. This can save time and effort.

How can I adjust the recipe if I want thinner or thicker noodles?

For thinner noodles, roll the dough out more thinly or cut them narrower. For thicker noodles, reduce rolling time or cut wider strips. Adjust cooking time slightly based on thickness.

What dishes can I serve with these homemade lagman noodles besides traditional lagman?

These noodles work well in stir-fries, soups, or cold noodle salads. Pair them with your favorite sauces, proteins, and vegetables for a versatile meal.

Can I freeze the dough instead of the cut noodles for later use?

Yes, wrap the dough tightly in plastic and freeze for up to 1 month. Thaw in the fridge overnight, then knead briefly before rolling and cutting.

Do I need to boil the noodles before adding them to a dish, or can I cook them directly in the soup?

For best results, boil the noodles separately in salted water for 2-3 minutes until al dente, then add to your dish. This prevents the soup from becoming too starchy.

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