Tibetan noodle soup <r t>

Yield: 4 Servings

Measure Ingredient
2 cups Pasta, *Note
1½ teaspoon Canola Oil
2 Onions, Thinly Sliced
8 Cloves Garlic, Thinly Sliced
1 tablespoon Minced Fresh Ginger
4 ounces Lamb Cutlets, Thin Slice, Optional
2 Tomatoes, Cut In 1/4" Dice
4 cups Nonfat Chicken Broth, Or Vegetable Broth
3 tablespoons Low Sodium Soy Sauce, To 4, Or Tamari
2 teaspoons Paprika, Or To Taste
4 cups Stemmed, Washed Spinach Leaves

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@...>

NOTES : Cal 314⅗, Fat 4.6g, Carb 50.5g, Fib 4.4g, Pro 17.8g, Sod 987mg, CFF 13⅒%.

Recipe by: Woman's Day Low-Fat Meals Posted to Digest eat-lf.v097.n047 by Reggie Dwork <reggie@...> on Feb 17, 1997.

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