Fried Vermicelli

I usually find this recipe a little dry, well here is an update

1/2 Box Vermicelli Cooked
1 pound Ground Beef
1 green bell and 1 red pepper
2 Potatoes
2 Cloves of Garlic
1 Chopped Onion
Salt and Pepper
1 Chili Pepper
2 Garden Fresh Tomatoes sliced
(or 1 14.4 oz can of Stewed Tomatoes)
2 Tablespoons of Tomato Sauce
1 tsp of Basil

First I cooked the Vermicelli according to the instructions. Then I browned the meat and added the vegetables and cooked them until soft. Then I added the tomatoes and potatoes and spices and cooked for about 20 minutes. Then I added the vermicelli and fried the noodles and potatoes until lightly browned. This version is a little more tasty and moist instead of dry. You can easily make this vegetarian. The peppers give it a more crisp and fresh taste. This recipe would be perfect to make with fresh spring vegetables. I need to make a winter version with a favorite Central Asian vegetable- pumpkin. (and yes it will be delicious!)

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