Low Fat Lagman
Indulge in the hearty, comforting flavors of **Low Fat Lagman**, a lighter twist on the traditional Central Asian noodle dish. This nutrient-packed recipe combines tender strips of lean beef sirloin, vibrant vegetables like zucchini, carrots, and red bell pepper, and perfectly cooked udon noodles, all simmered in a fragrant broth infused with ground cumin, ground coriander, and a touch of low-sodium soy sauce. With just one tablespoon of olive oil and lean, wholesome ingredients, this healthier version keeps the rich, savory essence of the classic while being lower in fat. Ready in about an hour and serving four, it's a deliciously satisfying, well-rounded meal perfect for weeknight dinners or meal prep. Garnish with fresh parsley for a bright, herbaceous finish and enjoy a guilt-free, flavorful feast!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams lean beef sirloin
- 200 grams udon noodles
- 1 large, finely chopped onion
- 1 medium, sliced red bell pepper
- 1 large, julienned carrot
- 1 medium, sliced zucchini
- 2 medium, diced tomato
- 3 minced garlic cloves
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Slice the lean beef sirloin into thin strips and set aside.
Cook the udon noodles according to the package instructions. Once cooked, drain and rinse them under cold water. Set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium heat.
Add the finely chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion is translucent.
Add the beef strips to the skillet, stirring occasionally until they are browned on all sides.
Add the sliced red bell pepper, julienned carrot, and sliced zucchini to the skillet. Cook for another 5 minutes, stirring frequently.
Stir in the diced tomatoes, ground cumin, ground coriander, and low-sodium soy sauce.
Pour in the vegetable broth, season with black pepper, and bring the mixture to a gentle simmer.
Cover the skillet and continue to simmer the mixture for 20 minutes, allowing the flavors to meld together.
Add the cooked udon noodles to the skillet, stirring well to combine with the vegetable and beef mixture.
Cook for another 5 minutes over low heat to allow the noodles to absorb the flavors.
Serve the Lagman warm, garnished with fresh parsley.
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 188 mg | 62% | |
| Sodium | 6533 mg | 284% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 57.9 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3461 mg | 74% | |
*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.
