Lagman

Source: Alissa Timoshkina

Ingredients:

• 2tbsp mild vegetable oil
• 200g diced beef braising steak
• 1 onion, thinly sliced
• 2 green peppers, cored, deseeded and thinly sliced
• 1 carrot, peeled and diced
• 1/2 mooli (daikon), peeled and diced
• 2 large garlic cloves, grated
• 2 tbsp tomato puree
• 2 tsp sugar
• 2 tsp salt
• 2 tsp toasted and ground coriander seeds
• 2 tsp toasted and freshly ground cumin seeds
• 2 tsp chilli flakes
• 1 tsp smoked paprika
• 1 tsp toasted and freshly ground allspice berries
• 1,5 litres of water
• 4 bay leaves
• 1 cinnamon stick
• 2 star anise
• 4 tbsp chopped mixed dill and flat-leaf parsley, plus extra to garnish
• 1 tbsp malt vinegar
• 4 nests of dried egg or rice noodles

Method:

Heat up the oil in a large saucepan and fry the beef over high heat for 10 minutes. Reduce the heat to medium, then add the onion and green peppers and fry for 5 minutes until the vegetables have softened.

Add the rest of the ingredients in the list up to the measured water, give them a good stir and cook for a few minutes.

Next, add the water with the bay leaves, cinnamon and star anise. Bring to the boil, then reduce the heat and cook over medium heat for an hour or until the meat is really tender.

Turn off the heat, add the fresh herbs and vinegar and let the ingredients infuse for 10-15 minutes.

In the meantime, cook the noodles according to the packet instructions and get your extra herbs and chilli ready for the table for your diners to gid into DYI style.

Drain and divide the cooked noodles between 4 bowls, top with the soup, making sure you get as many chunky veggies and meat in there as possible and serve immediately. Encourage your diners not to be shy with the herbs and chilli.