Uzbeks call this dish "guiru tsomyan", which means fried lagman. It is prepared with a minimum amount of gravy and, finally, with thin noodles. The whole cooking process is described in detail in this recipe!
Ingredients
- Beef (fillet) – 400 g
- Bell pepper - 2 pieces
- Radish - 150 g
- Tomatoes (medium) – 2 pieces
- Carrots - 1 piece
- Onion - 2 pieces
- Garlic - 3 clove
- Vegetable oil - 3 art.l.
- Soy sauce - 2 art.l.
- Bay leaf - 2 pieces
- Ground black pepper - to taste
- Salt - to taste
- Water (filtered) – 600 ml
- Dill (for submission) – 2 twigs
- Flour - 350 g
- Chicken eggs - 1 piece
- Salt - 0,5 tsp.
- Vegetable oil - 30 ml
- Water (warm) – 60 ml
Step-by-step cooking recipe
Mix the sifted flour, salt and egg shaken with a fork.
Pour in warm water and knead a tight dough. Cover with cling film and set aside for half an hour.
Chop beef, tomatoes, peeled radishes, bell peppers, onions and carrots.
In a thick-walled cauldron, heat the oil, pour in the beef and fry for 10 minutes.
Add onion, carrot and continue cooking for 4-5 minutes.
Add radish, tomatoes, bell pepper and bay leaf. Fry for 15 minutes, stirring occasionally.
Pour in hot water, soy sauce and cook under the lid for 1 hour.
Add salt, pepper, squeeze garlic through a press and remove from heat.
Roll out the dough into a thin cake and cut strips up to 0.5 centimeters thick.
Lubricate your hands and work surface with oil, roll the strips into thin noodles.
Fold the noodles onto a greased plate, wrapping them in a spiral. Cover with plastic wrap for 15 minutes.
Roll one edge of the noodles with the palm of your hand on the table, and gently pull the other side. You should get thin long noodles.
Boil the resulting noodles for 3 minutes in salted water.
Arrange noodles in plates, add vegetables with meat and sprinkle with chopped dill.
