Dairy-Free Lagman

Warm, hearty, and bursting with vibrant flavors, this Dairy-Free Lagman is a comforting twist on the traditional Central Asian dish. This one-pot recipe highlights tender slices of beef, a colorful medley of vegetables like julienned carrots, red bell peppers, and shredded cabbage, spiced to perfection with cumin, coriander, and paprika. Simmered in a savory broth and paired with chewy wheat noodles, this wholesome dish is both dairy-free and loaded with bold flavors. Perfect for a cozy family dinner, it’s ready in just over an hour and finished with a sprinkle of fresh spring onions for a bright, aromatic garnish. Whether you're avoiding dairy or simply craving a satisfying noodle stew, this recipe delivers a deeply satisfying culinary experience.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

Heat the vegetable oil in a large pot or deep pan over medium-high heat.

Step 2

Add the sliced beef to the pot and cook until browned on all sides, about 5-7 minutes.

Step 3

Remove the beef from the pot and set aside.

Step 4

In the same pot, add the chopped onion and sauté until soft and translucent, about 5 minutes.

Step 5

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 6

Add the julienned carrots, red bell pepper, and green beans to the pot. Sauté for 7-8 minutes until the vegetables begin to soften.

Step 7

Return the cooked beef to the pot and add the chopped tomatoes and shredded cabbage.

Step 8

Stir in the soy sauce, ground cumin, ground coriander, paprika, salt, and black pepper.

Step 9

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.

Step 10

While the stew is simmering, cook the noodles according to the package instructions until al dente. Drain and set aside.

Step 11

Once the stew is cooked, taste and adjust seasoning if necessary.

Step 12

To serve, place a portion of cooked noodles in a bowl, and ladle the beef and vegetable stew over the top.

Step 13

Garnish with chopped spring onions and serve immediately.

Nutrition Facts

Serving size	(2527.3g)

Amount per serving	% Daily Value*
Calories	2501.2

Total Fat 146.7g	0%
Saturated Fat 47.0g	0%
Polyunsaturated Fat 25.3g
Cholesterol 350mg	0%
Sodium 4662.4mg	0%
Total Carbohydrate 177.2g	0%
Dietary Fiber 30.3g	0%
Total Sugars 38.3g
Protein 138.0g	0%

Vitamin D 0IU	0%
Calcium 467.8mg	0%
Iron 26.2mg	0%
Potassium 4279.9mg	0%

*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.

Source of Calories

Fat: 51.2%

Protein: 21.4%

Carbs: 27.5%