Lagman Fushion

Lagman is similar to Lo Mein and a popular noodle in Central Asia. It is traditionally made by hand and they are thick like Udon noodles. In fact, in America Udon noodles are usually used as a quick substitute. I prefer pancit noodles which are exactly like Lagman noodles. The following video shows the traditional way of making Lagman. I have seen my mother do this and the noodles just melt in the soup.
 This video is of a cook making lagman noodles in a Kyrgyz restaurant in Chicago. I did not see this restaurant in Chicago when I was there. We made lagman over the weekend that focused more on the soup and making paleo noodles for those interested in weightlifting and crossfit.

Here are some of our Lagman creations:

Traditional Lagman with Pancit Noodles

Gluten Free Zucchini Noodles

Lagman on Zucchini Noodles

Lagman with Sweet Potato Noodles

All forms of Lagman tasted great. The traditional tastes the best of course and the recipe was a huge hit and tasted just like Lagman at home. We used very thinly chopped meat. You can get this at the store as bulgogi meat or Sukiyaki meat. Of course you need onions, pepper, carrots, potatoes, and garlic.

For flavoring you only need salt but I added cumin, tomato paste, black pepper and soy sauce. The secret ingredient was some Peruvian hot green pepper sauce. I think jalapeno pepper would also make a great substitute. The spicy green pepper just completes the soup. The soup tastes even better as a leftover. 

                         Yoqimli ishtaha! (Bon Appetit!) 

Traditional Kyrgyz Horse Wrestling