Lagman is a traditional Central Asian noodle dish renowned for its flavorful broth and hearty ingredients. Originating from the Uyghur people of Xinjiang, China, and spreading across the Silk Road, it has evolved into various regional versions. This dish typically features hand-pulled noodles immersed in a savory broth, enriched with a medley of vegetables like peppers, carrots, and onions, along with tender chunks of beef or lamb, sometimes substituted with seafood for a delightful twist. Its rich history and diverse adaptations make lagman a beloved and versatile culinary delight, perfect for comforting meals and festive gatherings alike.

Ingredients:

- Hand-pulled noodles (you can use store-bought if hand-pulled noodles are not available)

- Beef or lamb (cut into bite-sized pieces)

- Onions (sliced)

- Carrots (julienned)

- Bell peppers (sliced)

- Garlic (minced)

- Vegetable oil

- Salt and pepper

- Spices like cumin, paprika, and coriander (optional)

- Beef or vegetable broth

- Soy sauce (optional)

Method:

1. Heat vegetable oil in a large pot over medium heat. Add minced garlic and sliced onions, sautéing until translucent.

2. Add the beef or lamb pieces to the pot, season with salt, pepper, and optional spices like cumin, paprika, and coriander. Cook until the meat is browned on all sides.

3. Stir in julienned carrots and sliced bell peppers, cooking for a few minutes until they start to soften.

4. Pour in enough beef or vegetable broth to cover the ingredients. Bring to a boil, then reduce heat and let simmer for about 20-30 minutes until the meat is tender and the vegetables are cooked.

5. Cook the hand-pulled noodles separately according to the package instructions until al dente.

6. Serve the cooked noodles in bowls and ladle the hot broth with meat and vegetables over the noodles.

7. Optionally, add a splash of soy sauce for extra flavor before serving.

This recipe keeps the ingredients and method straightforward while ensuring a delicious and authentic lagman experience.

Nutrition Value:

1. Hand-pulled noodles (store-bought):

  - Calories: Varies depending on the brand and serving size. Typically around 200-300 calories per 100 grams.

  - Carbohydrates: Around 40-50 grams per 100 grams.

  - Protein: Approximately 6-8 grams per 100 grams.

  - Fat: Usually low, around 1-2 grams per 100 grams.

  - Sodium: Varies but can be around 200-400 mg per 100 grams.

  - Cholesterol: Usually negligible in noodles.

  - Nutritional Benefit: Provides energy from carbohydrates and some protein. If whole grain noodles are used, they can offer additional fiber and micronutrients.

2. Beef or lamb (cut into bite-sized pieces):

  - Calories: Approximately 250-300 calories per 100 grams of cooked lean beef or lamb.

  - Carbohydrates: Negligible, less than 1 gram per 100 grams.

  - Protein: High, around 25-30 grams per 100 grams.

  - Fat: Depends on the cut; lean cuts have less fat, while fattier cuts can have 10-20 grams of fat per 100 grams.

  - Sodium: Natural content, usually less than 100 mg per 100 grams.

  - Cholesterol: Can be high, especially in fatty cuts.

  - Nutritional Benefit: Excellent source of protein, iron, zinc, and B vitamins.

3. Onions (sliced):

  - Calories: Approximately 40-50 calories per 100 grams.

  - Carbohydrates: Around 9-10 grams per 100 grams.

  - Protein: About 1 gram per 100 grams.

  - Fat: Very low, less than 0.5 grams per 100 grams.

  - Sodium: Low, around 5-10 mg per 100 grams.

  - Cholesterol: None.

  - Nutritional Benefit: Rich in antioxidants, vitamin C, and fiber.

4. Carrots (julienned):

  - Calories: About 40 calories per 100 grams.

  - Carbohydrates: Around 9 grams per 100 grams.

  - Protein: Approximately 1 gram per 100 grams.

  - Fat: Very low, less than 0.5 grams per 100 grams.

  - Sodium: Low, around 40-50 mg per 100 grams.

  - Cholesterol: None.

  - Nutritional Benefit: High in vitamin A, antioxidants, and fiber.

5. Bell peppers (sliced):

  - Calories: Around 20-30 calories per 100 grams.

  - Carbohydrates: Approximately 4-6 grams per 100 grams.

  - Protein: About 1 gram per 100 grams.

  - Fat: Very low, less than 0.5 grams per 100 grams.

  - Sodium: Low, around 1-2 mg per 100 grams.

  - Cholesterol: None.

  - Nutritional Benefit: Rich in vitamin C, vitamin A, and antioxidants.

6. Garlic (minced):

  - Calories: About 150 calories per 100 grams.

  - Carbohydrates: Around 33 grams per 100 grams.

  - Protein: Approximately 6 grams per 100 grams.

  - Fat: Very low, less than 1 gram per 100 grams.

  - Sodium: Low, around 17 mg per 100 grams.

  - Cholesterol: None.

  - Nutritional Benefit: Contains allicin, a compound with potential health benefits, and is a source of vitamin C and manganese.

7. Vegetable oil:

  - Calories: Approximately 120-130 calories per tablespoon (around 14 grams).

  - Carbohydrates: None.

  - Protein: None.

  - Fat: About 14 grams per tablespoon, mainly unsaturated fats.

  - Sodium: None.

  - Cholesterol: None.

  - Nutritional Benefit: Provides healthy fats, particularly if using oils like olive oil or avocado oil.

8. Salt and pepper:

  - Calories: Negligible.

  - Carbohydrates: None.

  - Protein: None.

  - Fat: None.

  - Sodium: Varies based on usage.

  - Cholesterol: None.

  - Nutritional Benefit: Adds flavor but should be used in moderation to control sodium intake.

9. Spices like cumin, paprika, and coriander (optional):

  - Calories, carbohydrates, protein, fat, sodium, cholesterol: Negligible in small amounts typically used in recipes.

  - Nutritional Benefit: Can add flavor and may have antioxidant properties, especially in larger quantities.

10. Beef or vegetable broth:

  - Nutritional content varies widely based on the brand and type.

  - Typically low in calories but can be high in sodium.

  - Provides flavor and nutrients, especially if homemade or low-sodium versions are used.

11. Soy sauce (optional):

  - Calories: Around 10-15 calories per tablespoon (15 grams).

  - Carbohydrates: About 1 gram per tablespoon.

  - Protein: About 1 gram per tablespoon.

  - Fat: None.

  - Sodium: High, around 900-1000 mg per tablespoon.

  - Cholesterol: None.

  - Nutritional Benefit: Adds umami flavor but is high in sodium, so should be used sparingly or low-sodium versions can be chosen.