Lagman fried in Kyrgyz

In the culinary recipes of Kyrgyzstan, as in any Central Asian cuisine, meat dishes are widespread, the nomadic past of this people affects. I want to share my version of cooking this dish.
First you need to knead the dough for noodles. Mix water, flour and salt. The resulting unleavened dough, stand for 2 hours, then knead, roll out a dough cake with a thickness of 0.5 millimeters and cut into small plates or thin noodles. Boil the noodles in boiling salted water for 5 minutes. I cook noodles or tortillas almost before serving the finished dish.
For the sauce, I wash the meat and cut it into cubes. Fry the meat in vegetable oil until golden brown. Add salt and pepper, add chopped onion, tomato puree and fry for another 5-10 minutes. Then I put the radish, cut into strips, and fry for another 10 minutes. Add finely chopped garlic and herbs, pour in the broth and simmer for 20-25 minutes until tender. A very tasty and satisfying lagman is ready!
When serving, place the tortillas in deep bowls and pour the prepared sauce with meat. Sprinkle finely chopped parsley on top. I serve vinegar separately, since this dressing is still for an amateur.