Lagman - 20 cooking recipes

The first recipes for lagman were recorded back in 1504 in China, but it is quite difficult to say who and when the rich soup was first invented. But it is reliably known that the dish has conquered absolutely the entire world of Asia.

Lagman

Today it has become the national “highlight” of Uzbek cuisine, striking the average person with its spicy aroma and incredible taste, subtly revealed throughout the meal. Culinary experts have come up with more than a hundred options for preparing lagman, thanks to which even the most picky eater can taste the oriental treat and get real pleasure. It should be prepared in the summer, when fresh vegetables are available - in the warm season, every amateur and professional has the opportunity to join the original cooking of the East. By the way, the food is very healthy due to the variety of ingredients that enrich the body with minerals and vitamins. Just imagine how many positive emotions the appearance of a Central Asian wonder on the home menu will cause. In addition, you can always add Dungans and Uighurs to the traditional delicacy - a component beloved by many, which will emphasize the color and spiciness of the aftertaste. Imagine ways to serve an extraordinary soup that will literally fill everyone who tries it with strength and positive mood.

Lagman is difficult to classify as a specific category of dish; it is rather something in between the first and second. If someone wants to serve it as soup, add more liquid.