Knead a tight dough out of 365 ml of water and 1kg of flour. Flour should not remain vmese all you need. The dough should tear. Stir it every 30 min.

After the dough has become elastic (when you press on it with your finger, the indentation should remain), cut it into layers and obtinem it in sunflower oil and leave for 40-50 min.

Moving on to the next stage of the dough. Each layer roll out a sausage (diameter about 1.5 cm) and turn into a spiral. Each spiral fill with oil. Leave the dough for 30 minutes.

Now the dough is ready to be lagman. Each pulling sausage "spaghetti" (of any thickness, you can pull as lagman thick and thin, I make the dish with a diameter of about 0.5 mm).

An elongated reelable lagman on hand and knock on the table. Drop it in boiling water (water does not need much, as cooked one sausage) and quickly straighten it, cover it. Once it boils, remove with a slotted spoon and wash well. Lagman is ready.

While the dough was going to be lagman, you can make the gravy. Sauce 1 (for an Amateur). In a pot heat the sunflower oil and put 150 grams of meat. Meat is Zabolotets, add to it onion, chopped quarter rings. Pour 1 tbsp of soy sauce. Season with salt to taste. Now in the cauldron sent chopped celery (pieces 2 cm long). Mix and give extinguished 10 min. Add the cut in small pieces sweet pepper (1 piece). 2 tomatoes cut into slices and thrown in the cauldron. Mix well. If necessary, add 100 ml of water. Simmer until cooked celery. At the end add 2 cloves of garlic.

Gravy 2. In a pot heat oil, put 1st. L. sugar. When the sugar will turn black, to send 250 grams of meat, stir until then, until the meat is evenly caramelized. Cut onion into quarter rings and send to the meat. 5 sweet peppers, break into pieces and place in a large kettle, mix well, simmer 15 min. Green beans cut into pieces 2 cm long and send in a large kettle, simmer for another 10 mins, Quarter-rings, slice the cucumbers and put them in the gravy, pour 2 tbsp of soy sauce. 2 tomatoes cut into slices and send to the same. Stir, simmer 5 min. In 400 ml cold water to dissolve 1tablespoon cornstarch and pour into the cauldron. Mix well. Simmer until cooked beans. At the end add 3 cloves of garlic.

Served it this way: each in a deep dish, put the dish in individual plates laid out the gravy. Everyone puts so much sauce as they want, and the one you want. Can be both at once. Very tasty!!! Bon appetit!