Free Recipe Tibetan Noodle Soup
Recipe Type: E Recipes
Recipe Preparation: boil
Cooking Ingredients for Tibetan Noodle Soup Recipe
2 c Pasta, *Note
1-1/2 ts Canola Oil
2 Onions, Thinly Sliced
8 Cloves Garlic, Thinly Sliced
1 tb Minced Fresh Ginger
4 oz Lamb Cutlets, Thin Slice,
-Optional
2 Tomatoes, Cut In 1/4 Dice
4 c Nonfat Chicken Broth, Or
-Vegetable Broth
3 tb Low Sodium Soy Sauce, To 4,
-Or Tamari
2 ts Paprika, Or To Taste
4 c Stemmed, Washed Spinach
-Leaves
Tibetan Noodle Soup Preparation
I removed all visible fat from the lamb. *NOTE: Cavatelli or other thin tubular shaped pasta. Prepare cavatelli according to package directions until al dente. Drain; rinse with cold water until cool and drain again. Set aside. In wok or large nonstick saucepan, heat oil. Add onions, garlic and ginger and cook over med heat about 5 min, until nicely browned. Stir in lamb and tomatoes and cook about 2 minutes, until lamb loses its rawness. (It actually took me about 4 – 5 minutes for this step.) Stir in stock, soy sauce and paprika and bring to a boil. Reduce heat and simmer stew 5 – 10 min, until richly flavored and lamb is tender. Stir in cavatelli and simmer 2 min. Stir in spinach leaves and cook 1 min (or more), until wilted. Adjust seasoning, adding soy sauce or paprika to taste. Serving: 4 Prep Time: About 15 min Cooking Time: About 30 min This is absolutely incredible tasting. Definitely a keeper. I want to try it without the lamb one time and using chicken breast meat one time to compare flavor. I will also make it without the meat. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 314.6, Fat 4.6g, Carb 50.5g, Fib 4.4g, Pro 17.8g, Sod 987mg, CFF 13.1%. Recipe by: Woman”s Day Low-Fat Meals Posted to Digest eat-lf.v097.n047 by Reggie Dwork <reggie@reggie.com> on Feb 17, 1997.
Cooking Temperature:
Recipe Serves: 4
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