Low Sodium Lagman
Experience the rich and aromatic flavors of **Low Sodium Lagman**, a healthier twist on the traditional Central Asian noodle dish. This hearty recipe pairs tender slices of lean beef with a vibrant medley of fresh vegetables, including carrots, bell peppers, zucchini, and cabbage, all simmered in a savory, low-sodium broth infused with garlic, ginger, and warming spices like cumin and coriander. Enveloped in the wholesome goodness of low-sodium soy sauce and served over perfectly cooked noodles, this dish is a comforting meal that doesn’t compromise on taste. Ideal for those looking to reduce sodium intake, this Lagman is both satisfying and nutritious, making it perfect for a cozy family dinner. Garnished with fresh parsley, it delivers a beautiful balance of flavor and texture in every bite.
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Recipe Information
Ingredients
- 500 grams beef (lean, thinly sliced)
- 2 tablespoons sesame oil
- 1 onion (medium, chopped)
- 2 carrots (medium, julienned)
- 1 red bell pepper (thinly sliced)
- 1 green bell pepper (thinly sliced)
- 1 zucchini (medium, julienned)
- 2 potatoes (small, cubed)
- 2 tablespoons tomato paste (low sodium)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (fresh, minced)
- 100 grams cabbage (shredded)
- 250 grams noodles (low sodium or homemade, approx. 400g cooked)
- 2 tablespoons low sodium soy sauce
- 0.5 teaspoon ground black pepper
- 1 teaspoon coriander (ground)
- 1 teaspoon cumin (ground)
- 1.5 liters water or unsalted beef broth
- 2 tablespoons parsley (fresh, chopped) for garnish
Instructions
Heat sesame oil in a large pot over medium-high heat.
Add the sliced beef and sauté until browned on all sides, approximately 5-7 minutes.
Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 3 minutes.
Add the carrots, bell peppers, and zucchini. Stir-fry the vegetables for about 5 minutes, allowing them to slightly soften.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the cubed potatoes, returning the browned beef to the pot.
Stir in the tomato paste, ensuring all ingredients are well coated.
Pour in the water or unsalted beef broth, bringing the mixture to a gentle boil.
Reduce the heat to low, cover, and let it simmer for about 20 minutes until the potatoes are tender.
Add the shredded cabbage, green onions, low sodium soy sauce, ground black pepper, coriander, and cumin to the pot.
Continue to simmer for another 10 minutes, allowing the flavors to meld.
Meanwhile, cook the noodles according to package instructions in unsalted water or until al dente. Drain and set aside.
To serve, place a portion of noodles in each bowl and ladle the lagman stew over the noodles.
Garnish with fresh parsley and enjoy your flavorful low sodium lagman.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 1622 mg | 71% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 31.0 g | ||
| Protein | 154.3 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4883 mg | 104% | |
*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.
