Lagman



Ingredients

500 g chicken

2 onions

3 carrots

150 g Chinese cabbage

4 cloves garlic

1 leek

2 tbsp tomato paste

vegetable oil

salt to taste

spices to taste

For the noodles:

2 cups flour

1 egg

1/2 cup water

Salt

2 tbsp vegetable oil

Knead the dough, knead well, and refrigerate for 20-30 minutes.

On the counter, roll the dough into sausages approximately 2 cm in diameter and 10 cm long. Grease your fingers and palms with vegetable oil to prevent the dough from sticking and to make it more elastic. Place them on a plate, cover with plastic wrap, and let them rest for 10 minutes.

Then roll each sausage again, reducing the diameter to 0.5-1 cm, and gently stretching it out. Remember to oil your hands.

Set the noodles aside for another 10 minutes, covering them with plastic wrap. Roll the noodles a third time, stretching them out like spaghetti. Fold the noodles individually. Boil in salted water for 2 minutes.

Transfer to a saucepan, drizzle with oil, and gently toss.

Cut the meat into pieces and fry in oil. Continue frying, adding half-ringed onions at 5-10-minute intervals, then diced carrots, then julienned cabbage. After about 7 minutes, add chopped garlic and leeks.

Add the spices and season with salt. Pour boiling water to a height of 2-3 cm and simmer for 15 minutes. Add a bay leaf at the end. Place the noodles in a deep plate or bowl, pour over the meat and vegetables, and sprinkle with herbs. You can use ready-made noodles or store-bought spaghetti.

Enjoy!