Pork Lagman with Potatoes and Noodles
Unusually tasty, hearty, hot, for the whole family! Pork Lagman with potatoes and noodles turns out rich, juicy, and very aromatic! It can be made as a spicy meat sauce or a thick soup. Especially delicious with homemade noodles.
Updated : 05 September, 2025
Easy
About 30 min.
Ingredients
600 grams
Pork
200 grams
Noodles
2
Bell pepper
1
Onions
1
Carrot
2
Tomato
3
Potato
1250 milliliters
Water
2 tablespoon
Vegetable oil
2 tablespoon
Tomato paste
to taste
Salt
to taste
Ground black pepper
15 grams
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For the soup, you can use any part of pork. I used a piece of ham. You may also replace pork with other meat. Always use filtered water, as tap water may spoil the taste. Fresh seasonal vegetables are best. Use durum wheat noodles or spaghetti, but homemade lagman noodles are the best.
Step 2
Rinse the meat under running water. Pat dry with paper towels, trim off membranes, and cut into medium-sized pieces.
Step 3
Peel the onion, rinse, and dice into small cubes. To avoid tearing, rinse the onion and knife under running water while cutting.
Step 4
Wash the carrot with a brush, peel, cut lengthwise into four parts, then into medium pieces. I used a crinkle knife.
Step 5
Wash bell peppers, remove stems and seeds. Cut into strips lengthwise, then into squares. Any color is fine, but red makes the soup more vibrant. I used green and red.
Step 6
Wash tomatoes, remove stems, and cut into random chunks about the size of the other vegetables. If you dislike skins, score with a cross, scald with boiling water, and peel easily.
Step 7
Wash potatoes, peel, and cut into medium cubes (or larger chunks if you prefer). I used a crinkle knife.
Step 8
Wash greens under running water, pat dry with paper towels, and chop finely. Use any you like: dill, parsley, cilantro, celery, or basil.
Step 9
In a deep skillet, grease the bottom and sides with odorless vegetable oil. Add onion, carrot, and bell pepper. Sauté for about 5-7 minutes on medium heat until soft.
Step 10
Push vegetables to the side. Add the meat and fry until lightly browned. Then mix with vegetables, season with salt and pepper.
Step 11
Add tomatoes, stir, and simmer for about 5 minutes.
Step 12
Add tomato paste and 1 cup (250 ml) hot water. Do not use cold water, as it lowers cooking temperature. The more paste, the richer the sauce. You may replace paste with tomato sauce or ketchup. Simmer for 30 minutes on low heat.
Step 13
Transfer contents of skillet to a pot, add potatoes, and mix.
Step 14
Pour in filtered water to adjust thickness. I added 4 cups (1 liter) and got a thick soup. Use less for stew-like sauce. Bring to a boil, then simmer for 30 minutes on low heat, partially covered.
Step 15
Meanwhile, cook noodles. In another pot, pour 8 cups (2 liters) of filtered water, add 1 tablespoon sunflower oil (to prevent sticking). Bring to a boil, salt, add noodles, and cook about 5 minutes until half-cooked (soft but not mushy). Drain in a colander.
Step 16
To serve, place noodles in a deep bowl, pour the meat and vegetable sauce over. If noodles have cooled, scald them with boiling water. Sprinkle generously with fresh herbs and serve. Enjoy!