Lagman Soup Лагман - Uzbek Noodle Soup

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles reduce carbs, while rice noodles are often more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic substitute.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, while canola is often cheaper.

Chop lamb into chunks.

Dice carrots, celery, green and red peppers, and tomatoes.

Slice onion and garlic thinly.

Heat 1/3 cup vegetable oil in a soup pot.

Add diced onion and sauté until soft, about 1 minute.

Add sliced garlic and sauté briefly.

Add chopped lamb and sauté until it has color.

Add spices: 2 teaspoons chicken bouillon powder, 2 teaspoons salt, 1 teaspoon cumin, 1 teaspoon paprika, a dash of turmeric, 2 teaspoons garlic powder, 2 teaspoons whole oregano, 1 teaspoon black pepper, 2 teaspoons granulated onion, and a few bay leaves.

Fry spices for a minute to infuse the oil.

Add all desired vegetables and mix until they start to soften.

Add 1 small can of tomato sauce and bring to a boil until oil separates from sauce, about 5-10 minutes.

Add boiling water and bring to a boil again.

Cover and cook on low for 45 minutes.

Add string beans in the last 2 minutes of cooking and mix well.

Boil spaghetti according to package instructions, about 3-4 minutes.

Place noodles in a soup pot and ladle the lagman soup over them.

Cooking Techniques

Equipment Needed

Spice Level: