Entree: Uzbekistan – Bukhara – Лагман Lagʻmon (noodles in beef and vegetable stew)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 1 hr

Additional 45 min

Total 2 hrs 15 min

Ingredients

- For the noodles:
  - 3 cups (360 g) all-purpose flour
  - 2 large eggs, approx. 100 g
  - 1 tsp (5 g) salt
  - 1/2 cup (120 ml) warm water, plus more as needed
  - 1 tbsp (15 ml) vegetable oil
- For the sauce/stew:
  - 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) cubes
  - 2 tbsp (30 ml) vegetable oil
  - 1 large yellow onion, 1 cup (150 g) diced
  - 2 medium carrots, 1 cup (130 g) sliced into 1/4-inch (6 mm) rounds
  - 1 red bell pepper, 1 cup (150 g) sliced into strips
  - 2 medium tomatoes, 1 1/2 cups (360 g) diced, or 1 cup (240 g) canned crushed tomatoes
  - 2 tbsp (30 g) tomato paste
  - 3 cloves garlic, minced
  - 1 tsp (2 g) ground cumin
  - 1 tsp (2 g) ground coriander
  - 1/2 tsp (1 g) ground black pepper
  - 1/2 tsp (2 g) salt, adjust to taste
  - 4 cups (960 ml) beef broth or water
  - 1 bay leaf
  - 1 small hot chili or 1/4 tsp (0.5 g) red pepper flakes (optional)
  - 2 tbsp (30 ml) soy sauce (optional, for deeper umami)
- Finishes and garnish:
  - 1/2 cup (15 g) fresh cilantro, chopped (optional)
  - 1/2 cup (15 g) fresh parsley, chopped
  - 2 tbsp (30 ml) chopped green onion
  - 1 tbsp (15 ml) vinegar or lemon juice (to brighten, optional)

Instructions

1. Step 1: Make the dough — in a large bowl combine flour and salt. Whisk eggs lightly, add to flour with 1 tbsp (15 ml) oil and 1/2 cup (120 ml) warm water. Mix until a stiff dough forms, add small additional water if needed. Knead 8–10 minutes until smooth and elastic. Cover and rest 30–45 minutes.
2. Step 2: Roll and cut noodles — divide dough into 4 pieces. On a lightly floured surface, roll each piece into a long thin rectangle about 1/8–1/4 inch (3–6 mm) thick. Fold loosely and cut into 1/2–3/4 inch (1.5–2 cm) wide strips for thick noodles. Unfold strips and dust with flour to prevent sticking.
3. Step 3: Brown the beef — heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat. Add beef cubes in batches and brown on all sides, 4–6 minutes per batch. Remove and set aside.
4. Step 4: Build the stew — in the same pot lower heat to medium, add diced onion and cook until translucent, 5–7 minutes. Add carrots and bell pepper and cook 4–5 minutes. Stir in garlic, tomato paste, cumin, coriander, and black pepper and cook 1–2 minutes until fragrant.
5. Step 5: Simmer — return browned beef to pot, add diced tomatoes (or crushed tomatoes), beef broth (or water) and bay leaf. Bring to a simmer, reduce heat to low, cover and cook gently 45–60 minutes until meat is tender. Skim fat if needed.
6. Step 6: Finish sauce — remove bay leaf. Stir in soy sauce and chili if using, adjust salt and acidity with 1 tbsp (15 ml) vinegar or lemon juice if desired. If sauce is too thin, simmer uncovered to concentrate; if too thick, add a bit more broth.
7. Step 7: Cook noodles — bring a large pot of salted water to a rolling boil. Add noodles and cook until tender but firm, 3–6 minutes depending on thickness. Drain and toss with a little oil to prevent sticking.
8. Step 8: Assemble and serve — divide noodles among warm bowls, ladle generous amounts of beef stew over the top, and garnish with chopped cilantro, parsley, and green onion. Serve immediately with extra hot pepper or vinegar at the table.