Dunghan noodles (Lagman)

Ingredients for 6 servings:

• 500 g pasta (flat spaghetti)
• salt water
• 500 g lamb or veal
• 2 large potatoes
• ½ radish(s)
• 2 carrots
• 100 g white cabbage
• 4 onions
• 1 bell pepper(s)
• 2 tomatoes
• some herbs, chopped (dill, parsley)
• 1 spring onion(s), chopped
• some pepper, red
• some pepper, black
• 1 beetroot
• 2 cloves garlic
• some oil
• 1 ½ liters of water
• some vinegar, if necessary

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

a Chinese noodle specialty

Cook the noodles in salted water as usual and set aside. For the soup (wadja), dice the meat, potatoes, radish, and tomatoes. Cut the carrots, beetroot, and cabbage into strips. Slice the onions and bell peppers into rings. Chop the garlic. Heat the oil in a large pot and fry the meat until browned. Then add the onions and tomatoes. Add everything except the spring onions and herbs. Pour in 1.5 liters of water and bring to a boil. Simmer over low heat for about half an hour. Serve the noodles with the wadja, garnished with the herbs and spring onions. Add vinegar if desired.