Gluten-Free Lagman
Discover the bold, comforting flavors of Central Asia with this **Gluten-Free Lagman**, a hearty beef and vegetable noodle soup reimagined for gluten-free diets. Tender cubes of beef chuck are simmered in a fragrant broth infused with warm spices like cumin, coriander, and a touch of cayenne for subtle heat. A vibrant medley of onions, garlic, carrots, and bell peppers creates a colorful base, perfectly complemented by rich canned tomatoes and gluten-free soy sauce for a savory depth. Paired with gluten-free noodles, this wholesome, one-pot meal is as nourishing as it is delicious. Ready in just 90 minutes and garnished with fresh cilantro, this naturally dairy-free dish makes for an ideal gluten-free comfort food that’s perfect for cozy dinners.
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Recipe Information
Ingredients
- 400 grams gluten-free noodles
- 500 grams beef chuck
- 2 medium carrots
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large onion
- 3 garlic cloves
- 2 tablespoons tomato paste
- 400 grams canned tomatoes
- 1 liter beef broth
- 3 tablespoons soy sauce (gluten-free)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons vegetable oil
- 0.5 bunch fresh cilantro
Instructions
Begin by preparing the beef. Cut the beef chuck into small, bite-sized cubes. Season with salt and black pepper.
In a large pot, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides. This should take about 5-7 minutes.
While the beef is browning, peel and thinly slice the onions, carrots, and garlic cloves. Core and julienne the red and green bell peppers.
Once the beef is browned, remove it from the pot and set aside. In the same pot, reduce the heat to medium and add the onions and garlic. Sauté until the onions are translucent, about 3 minutes.
Add the carrots and both bell peppers to the pot. Stir well and cook for another 5 minutes until they begin to soften.
Add the tomato paste, stirring it into the vegetables to combine. Cook for 2 minutes to remove the raw tomato taste.
Return the beef to the pot. Add the canned tomatoes, beef broth, gluten-free soy sauce, ground cumin, ground coriander, and cayenne pepper. Stir to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 30-40 minutes, or until the beef is tender and the flavors have melded together.
While the broth is simmering, cook the gluten-free noodles according to the package instructions. Drain and set aside.
Once the broth is ready, taste and adjust seasoning with more salt or pepper if needed.
To serve, place a portion of the cooked gluten-free noodles into a bowl and ladle the rich beef and vegetable broth over the top.
Finely chop the fresh cilantro and garnish each bowl. Serve hot and enjoy your gluten-free Lagman.
Nutrition Facts
Calories |
2743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 11716 mg | 509% | |
| Total Carbohydrate | 232.8 g | 85% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 41.2 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 452 mg | 35% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 5233 mg | 111% | |
*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.
