This dish is essentially prepared according to traditional Uyghur recipes, specifically without potatoes and with rice noodles. I adapted this lagman recipe for Lent, and substituted jiusai, which is hard to find in the middle latitudes, with onion feathers and garlic or fragrant onion. Currently, it's Peter's Lent, and this lagman is perfectly suited for it.
How to prepare Lenten Lagman with mushrooms and rice noodles:1. First, I chop all the ingredients, as Lenten Lagman cooks quite quickly. Everything is cut into thin strips or grated: carrots, green radish or daikon, onions, herbs, mushrooms (large cubes), garlic. For carrots, you can use ready-made Korean carrot salad to save time.2. Pour sunflower oil into a saucepan, Dutch oven, or pot, heat it, and add the mushrooms, sautéing for 3 minutes.3. Then add the Korean carrots and onions, sauté for another 5 minutes.4. Add garlic, stir, and immediately pour in boiling water, simmer for about 5 minutes.5. After that, add the radish or daikon, simmer for another 10 minutes.6. Add tomato paste, simmer for 1 minute, and at the very end – herbs. Bring to a boil and remove the lagman from heat.7. I let the lagman rest for a bit with the lid closed. During this time, cook the rice noodles, drain them in a colander, arrange them on plates, and pour the lagman over. Enjoy your meal!
35 мин
5 servings
