Dairy-Free Lagman
Treat your taste buds to the bold and hearty flavors of Dairy-Free Lagman, a vibrant Uzbek-inspired noodle dish that's perfect for any occasion. This recipe swaps out dairy while retaining its rich, savory essence, featuring tender slices of beef simmered with a colorful medley of vegetables—think julienned carrots, red bell pepper, cabbage, and green beans—all infused with soy sauce, fragrant spices like cumin and coriander, and a touch of paprika for warmth. Served over springy wheat noodles and garnished with fresh chopped spring onions, this dish is both comforting and packed with wholesome ingredients. Ready in just over an hour, Dairy-Free Lagman is a one-pot wonder ideal for family dinners or gatherings, offering a balanced blend of protein, veggies, and noodles in every bite. Perfect for dairy-free diets, this recipe is sure to deliver a mouthwatering experience while fitting seamlessly into your weekly meal rotation!
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Recipe Information
Ingredients
- 3 tablespoons Vegetable oil
- 500 grams Beef, thinly sliced
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 2 medium Carrot, julienned
- 1 medium Red bell pepper, sliced
- 150 grams Green beans, chopped
- 2 medium Tomato, chopped
- 200 grams Cabbage, shredded
- 3 tablespoons Soy sauce
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 teaspoons Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Water
- 400 grams Homemade or store-bought wheat noodles
- 3 tablespoons Spring onions, chopped for garnish
Instructions
Heat the vegetable oil in a large pot or deep pan over medium-high heat.
Add the sliced beef to the pot and cook until browned on all sides, about 5-7 minutes.
Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the julienned carrots, red bell pepper, and green beans to the pot. Sauté for 7-8 minutes until the vegetables begin to soften.
Return the cooked beef to the pot and add the chopped tomatoes and shredded cabbage.
Stir in the soy sauce, ground cumin, ground coriander, paprika, salt, and black pepper.
Pour in the water, bring to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally, until the flavors meld and the vegetables are tender.
While the stew is simmering, cook the noodles according to the package instructions until al dente. Drain and set aside.
Once the stew is cooked, taste and adjust seasoning if necessary.
To serve, place a portion of cooked noodles in a bowl, and ladle the beef and vegetable stew over the top.
Garnish with chopped spring onions and serve immediately.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 2171 mg | 94% | |
| Total Carbohydrate | 169.8 g | 62% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 34.7 g | ||
| Protein | 166.6 g | 333% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 485 mg | 37% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4043 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
