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Lagman I

Lagman is a noodle dish with meat, vegetables, and gravy.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Lagman I

Ingredients

Directions

Prepare the noodles

  1. Roll the dough thinly, roll up, and cut into thin strips 4-5 mm thick.

  2. Boil the strips in boiling salted water.

  3. Remove them, wash in cold water, and let the water trickle down.

Make the gravy

  1. Cut the meat and tail fat into small pieces.

  2. Cut potatoes into small cubes.

  3. Slice carrots, radish, cabbage, and Bulgarian pepper thinly.

  4. Cut onion into rings.

  5. Cut tomatoes into gloves.

  6. Chop garlic.

  7. Stew onion in melted fat.

  8. Add meat and fry until juice begins to separate.

  9. Add garlic, potatoes, tomatoes, pepper, and carrots.

  10. Mix thoroughly and fry to half-readiness.

  11. Pour water in, add salt, pepper, radish, and cabbage, and stew on low heat until fully cooked.

Serve

  1. Warm the noodles thoroughly in boiling water.

  2. Lay them out in a layer on a plate.

  3. Pour gravy over the noodles.

  4. The liquid soaks through the noodles; the meat and greens form a layer.

  5. Serve on a large plate.

Nutrition, whole recipe (rough)

863Calories
31 gProtein
8 gFat
170 gCarbs

Counts 12 of 14 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Egg1 large egg (50g)78
Broccoli1 cup chopped (156g)55
Onion1 medium (110g)44
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Clove1 tsp ground (2g)7
Pepper1 tsp ground (2.3g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Waternot in our table0
Meatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Potato + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Cabbage + carrottop 7% of all pairs
    Smell alikemoderate
    Cooked together1,505 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Cabbage + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together3,001 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the structure of the noodle dough once rolled and boiled.
Eggs
Add richness and help bind the dough so it holds its shape.
Meat
Provides the main savoury flavour and substance of the gravy.
Fat
Carries flavour and browns the onions and meat at the start of the gravy.
Onions
Soften and sweeten as they stew, forming the base flavour of the gravy.
Potatoes
Thicken the gravy slightly as they cook and soften into it.

The step that matters

Stew the gravy on low heat until fully cooked. A gentle simmer lets the meat and vegetables soften evenly and blend their flavours without scorching on the base of the pan.

Swap the cabbage

How well each one fits the dish's main ingredients (flour, egg, tea, meat, onion, potato, carrot):

  1. Asparagusfits better
  2. Chivefits better
  3. Spinachfits better
  4. Cabbagethe original

Fit is the average pairing score against flour, egg, tea, meat, onion, potato, carrot. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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