This lagman is typical of real Uzbek cuisine and originated in very ancient times. It is very rich and delicious, and it is a dish that is worth putting on the table of guests. It can be prepared in all four seasons of the year. This type of lagmon is mostly prepared in the Fergana Valley. The preparation of cut lagmon is as follows: the dough is made as if it were made for dumplings, let it rest, and then spread it to 2-3 mm with the help of a rolling pin. Cut long strips of 4-5 mm width after laying the dough, and wrap them in a roll so that they donʻt stick together. The cut ugar is boiled in boiling salted water, and when it floats to the surface, it is floated in a pan, rinsed 2-3 times in cold water, and then drained. Cabbage is prepared as follows: cut onion into rings, meat into almond-sized chunks, tomatoes into slices, medium potatoes (1.5 X 1.5 X 1.5 cm), radish into small ( 0.5 X 0.5 X 0.5 cm) is cut into cubes, cabbage, sweet garlic and garlic are finely chopped. In the cauldron, oil is added to the onion, meat is added before it is browned, and when it begins to sizzle, add tomatoes and garlic until the tomatoes are crushed and sizzled. Tomatoes can be used instead of tomatoes in winter. Then add radish, sweet garlic and cabbage and fry until half-cooked, add a little water and simmer on low heat until all the ingredients are completely soft. When the water evaporates, each ingredient is boiled until completely soft. Add a little hot water if it becomes too watery. Adjust the salt and pepper. It is necessary to pay attention to the fact that the cabbage is not too liquid or too thick, but average. When ready to serve, cook the noodles in boiling water and heat them, put them on a plate in one layer, put cabbage on the second layer, put the third layer of noodles on top of it, and put the cabbage on the fourth layer, sprinkle with chopped scallions.