Lagman (Uzbek Noodle Soup) Recipe

Name: Lagman (Uzbek Noodle Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 1/2 pound beef chuck, cut into strips; 1 teaspoon ground cumin; 1/2 teaspoon ground black pepper; 2 tablespoons tomato paste; 1 carrot, cut into thin strips; 1 green bell pepper, cut into 1-inch strips; 3 small potatoes, cubed; 1/2 cup thinly sliced celery; 8 cups water; 2 teaspoons salt; 1/2 cup finely chopped parsley; 3 large cloves garlic, minced; 2 (8 ounce) packages thin Chinese noodles

Servings: persons

2 tablespoons olive oil
1 onion, finely chopped
1/2 pound beef chuck, cut into strips
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 tablespoons tomato paste
1 carrot, cut into thin strips
1 green bell pepper, cut into 1-inch strips
3 small potatoes, cubed
1/2 cup thinly sliced celery
8 cups water
2 teaspoons salt
1/2 cup finely chopped parsley
3 large cloves garlic, minced
2 (8 ounce) packages thin Chinese noodles

1
Heat oil in a large pot over high heat. Reduce heat to medium-high; cook and stir onion in the hot oil until golden, 3 to 5 minutes. Stir in beef strips, cumin, and black pepper; cook until beef is browned, about 5 minutes. Stir in tomato paste and cook for 2 to 3 minutes.
2
Stir carrot into the pot; cook until coated with tomato paste, 2 to 3 minutes. Add green bell pepper; cook for 1 minute. Add potatoes and celery; cook for 5 minutes. Pour in water; bring to a boil. Season water with salt. Reduce heat to low and simmer soup until potatoes are soft, about 40 minutes.
3
Stir parsley and garlic into the soup. Simmer until garlic is soft, 10 to 15 minutes.
4
Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Rinse and drain well. Divide among serving bowls. Ladle hot soup over noodles.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, finely chopped, 1/2 pound beef chuck, cut into strips, 1 teaspoon ground cumin, and more.

Yes, Lagman (Uzbek Noodle Soup) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lagman (Uzbek Noodle Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions