Today, for the arrival of friends, in addition to many snacks, I decided to cook something new for myself. I never ordered Lagman for myself in restaurants, but in a cafe with national cuisine, my husband periodically ordered this dish.
I am used to the fact that if I eat soup, then it should be relatively liquid, and if I eat the second dish, then it should not resemble the “first”. Excuse my conservatism, although if I tried a properly prepared lagman, I would not remain indifferent to it. However, when you see lagman noodles in a store, they are sold in the frozen and chilled section. this noodles have a shelf life of 30 days, I could not resist and decided to cook something that remotely resembles the same lagman.
But I cooked exclusively the second course, so my vegetables and meat were stewed without a lot of liquid.
So, it took me:
- Chicken (any meat) - 700 gr.
- Bulgarian pepper (multi-colored) - 1 piece each
- Eggplant - 1 pc.
- Champignons - 1-2 large (absolutely not necessary, but I had mushrooms, why not use)
I cooked everything in a slow cooker, so first I cut the pepper and eggplant into slices
and on the "frying" mode fried them in a multicooker.
If you have a deep wok, even better. In order not to turn everything into porridge, I laid out the vegetables and poured the chicken with mushrooms into the multicooker. Also, in the frying mode, I fry everything for 20 minutes.
At the end, I added finely chopped herbs with garlic and mixed vegetables with chicken and mushrooms.
Everything needs to be salt and pepper.
Because guests were supposed to appear only in the evening, then I cooked lagman noodles just before their arrival.
Mixed noodles with ready-made vegetables and meat, sprinkled with herbs!
That's all!
The supper is ready! Bon Appetit everyone!!!