Lagman is a warm, comforting, and delicious Uzbek beef noodle soup and one of my childhood favorites. It’s filled with beef, carrots, potatoes, peppers, tomatoes, and herbs that have been stewed together into a cozy broth, then served over noodles. It’s easy, filling, and comes together in about an hour with very little active effort. If you’re looking to explore Uzbek cuisine (which you should!), this is definitely one of the staples to start with.

Ingredients:

• 1 tbsp neutral oil
• 1 lb beef, cubed
• 1 onion, diced
• 2 carrots, peeled and diced
• 1/2 red bell pepper (or any color), deseeded and diced
• 2 stalks of celery, diced
• one 14 oz can of diced tomatoes
• 2 yellow potatoes, peeled and diced
• 1/2 cup chopped cilantro, divided
• 16 oz spaghetti, linguine, or other thin noodle
• 8 cups water
• salt to taste
• 1 tbsp paprika
• 2 tbsp ground cumin
• 1 star anise
• 2 bay leaves
• 1 dried whole chili (optional)

Directions:

1. Heat one tablespoon of neutral oil in a large pot over medium-high heat. Add in the diced beef and cook until browned.
2. Once the meat is brown, add in the chopped onions, carrots, bell pepper, and celery. Season with salt, paprika, and cumin powder, and sauté until the vegetables begin to soften.
3. Add in the diced tomatoes and water and bring to a simmer. Once the mixture is simmering, add in the star anise, bay leaves, and dried chili (if using). Let simmer for 30-40 minutes.
4. While the soup simmers, set some water to boil in a separate pot. Cook the pasta according to package directions, drain, and drizzle with some oil to prevent the cooked noodles from sticking to each other. Set aside.
5. After the soup has been simmering for 30-40 minutes, add the potatoes and 1/4 cup of cilantro to the pot. Continue cooking until the potatoes are tender.
6. To serve, place the noodles in a bowl and ladle the soup over the top. Garnish with the remaining chopped cilantro and enjoy!

For a detailed video tutorial of how to make lagman, watch my TikTok here:

Note: to store leftovers, keep the cooked pasta and the soup in separate containers. Only mix once ready to serve.