Heart-Healthy Lagman
Discover the wholesome and flavorful twist on a Central Asian classic with our *Heart-Healthy Lagman*. Packed with nutrient-rich ingredients, this dish features whole wheat spaghetti or soba noodles and lean protein (your choice of cubed chicken breast or beef) for a lighter, guilt-free meal. A vibrant medley of fresh vegetables—carrots, red bell peppers, green beans, and tomatoes—adds color, texture, and a boost of vitamins, while an aromatic blend of ground cumin, coriander, and turmeric infuses the broth with warm, comforting spices. With just 20 minutes of prep and 40 minutes of cooking, this low-sodium, heart-conscious recipe delivers a satisfying, balanced bowl perfect for health-focused food lovers. Top it off with fresh cilantro for a refreshing finish and serve warm for a nourishing, homemade dinner that’s both hearty and heart-smart!
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Recipe Information
Ingredients
- 200 g Whole wheat spaghetti or soba noodles
- 300 g Lean beef or chicken breast, cubed
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, sliced
- 100 g Green beans, trimmed and chopped
- 1 medium Tomato, diced
- 500 ml Low-sodium vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cook the whole wheat spaghetti or soba noodles according to the package instructions. Drain and set aside.
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
Add the cubed lean beef or chicken breast to the pot and cook until browned on all sides, about 5 minutes.
Stir in the julienned carrot, sliced red bell pepper, and chopped green beans. Sauté for an additional 5 minutes until the vegetables begin to soften.
Add the diced tomato to the pot and continue to cook for another 3 minutes.
Pour in the low-sodium vegetable broth and add ground cumin, ground coriander, and turmeric. Stir to combine.
Season with salt and black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, allowing the flavors to meld together.
Once cooked, taste and adjust seasoning if necessary. Stir in the chopped fresh cilantro just before serving.
To serve, divide the cooked noodles among bowls. Ladle the broth with meat and vegetables over the noodles.
Garnish with additional cilantro if desired and serve warm.
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1771 mg | 77% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 24.8 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3052 mg | 65% | |
*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.
