Lagman. Some people call it Uzbek, others Uighar, others say it might have Dungan origin. Whatever the origin, the noodle dish lagman’ is eaten widely through several of the Central Asia ‘stan’ countries (Kazakhstan, Kyrgyzstan, Uzbekistan, Tajikistan) and Western China. Families and cafes serve the noodles in their own ways regionally; you can have lagman fried, with soup, with different meat or vegetables. It’s often served with either a spicy sauce (adjika) or a soy sauce-vinegar mix. For efficiency, we’ve decided to use store-bought noodles but are creating healthy and delicious toppings for the dish today. So here’s a video vegan lagman recipe for you to make – try it and let us know what you think!
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