Ingredients

• Lagman noodles or thick spaghetti, dried 250 g
• Beef chuck or lamb shoulder 350 g
• Sunflower oil 3 tbsp
• Onion 1 medium (120 g)
• Carrot 1 medium (100 g)
• Bell peppers 2 medium (240 g)
• Tomatoes 2 medium (250 g)
• Daikon radish 100 g
• Garlic 3 cloves
• Tomato paste 1 tbsp
• Beef broth or water 400 ml
• Ground cumin and sweet paprika 1 tsp each
• Salt and black pepper to taste
• Fresh cilantro, chopped to serve

Instructions

1. 1

   Cut the beef into strips about 1 cm thick and the vegetables into 1 cm pieces, and slice the garlic.

2. 2

   Heat the oil in a wok or heavy pot over high heat and brown the beef for 5-6 minutes.

3. 3

   Add the onion and carrot and fry for 5 minutes, then add the bell peppers and daikon and fry for 5 minutes more.

4. 4

   Stir in the tomatoes, tomato paste, garlic, cumin and paprika and cook for 5 minutes until the tomatoes break down.

5. 5

   Pour in the broth, season with salt and pepper, and simmer partly covered for 30 minutes, until the beef is tender and the sauce has thickened.

6. 6

   Meanwhile, cook the noodles in boiling salted water until just tender, then drain them and rinse briefly with hot water.

7. 7

   Divide the noodles among deep bowls, ladle the meat and vegetable sauce over the top and sprinkle with cilantro.