Free Recipe Tibetan Noodle Stew
Recipe Type: A Recipes
Recipe Preparation: boil
Cooking Ingredients for Tibetan Noodle Stew Recipe
2 c Cavatelli or other
Thin tube-shaped pasta
1 tb Canola oil
2 Onion(s)
Thinly sliced (1 1/2 cups)
8 Garlic clove(s)
Thinly sliced
1 tb Ginger, minced
4 oz Lamb
Thinly sliced (opt)
2 Tomatoes
Cut in 1/4 dice
4 c Chicken or vegetable stock
3 tb (to 4 tbs) tamari
Or soy sauce
2 ts Hot paprika
Or to taste
4 c Spinach leaves
Washed and stemmed
Tibetan Noodle Stew Preparation
1. Cook the pasta in 4 qts of boiling water until al dente, about 8 min. Drain in a colander, rinse with cold water until cool, and drain again. 2. Heat the oil in a wok or large non-stick saucepan. Add the onions, garlic, and ginger and cook over medium heat until nicely browned, about 5 min. Stir in the lamb and tomatoes and cook until the lamb loses its rawness, about 2 min. 3. Stir in the stock, tamari or soy sauce, and paprika and bring to a boil. Reduce the heat and simmer the stew until richly flavored and the lamb is tender, 5-10 min. Stir in the pasta and simmer for 2 min. Stir in the spinach leaves and cook until wilted, about 1 min. Correct the seasoning, adding tamari or paprika to taste. High-Flavor, Low-Fat Pasta by Stephen Raichlen ISBN 0-670-86581-8 pg 9 Posted to MM-Recipes Digest V4 #6 by Wayne T. Jones <waynej@mail.austasia.net> on Feb 8, 1999
Cooking Temperature:
Recipe Serves: 4
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