Path: swen.emba.uvm.edu!attmt1!attbtf!ip.att.net!remarQ-easT!remarQ.com!supernews.com!news.maxwell.syr.edu!news.msfc.nasa.gov!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Tibetan Noodle Stew Followup-To: rec.food.cooking Date: 14 Oct 1999 05:20:07 -0600 Organization: attcanada.net Lines: 36 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <002f01bf1467$b8254320$17a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36500 Tibetan Noodle Stew 2 cups cavatelli or other thin tube-shaped pasta 1 Tbs. canola oil 2 onions, thinly sliced (about 1 1/2 cups) 8 garlic cloves, thinly sliced 1 Tbs. minced fresh ginger 4 oz lean lamb, thinly sliced (optional) 2 tomatoes, cut into 1/4 inch dice 4 cups Chicken Stock or Vegetable Stock 3-4 Tbs. tamari or soy sauce 2 tsp. hot paprika, or to taste 4 cups stemmed, washed spinach leaves Cook the cavatelli in 4 quarts of boiling water until al dente, about 8 minutes. Drain in a colander, rinse with cold water until cool, and drain again. Heat oil in a wok or large saucepan, preferably nonstick. Add the onions, garlic, and ginger and cook over medium heat until nicely browned, about 5 minutes. Stir in the lamb, if using, and tomatoes and cook until the lamb loses its rawness, about 2 minutes. 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 to 10 minutes. Stir in the cavatelli and simmer for 2 minutes. Stir in the spinach leaves and cook until wilted, about 1 minute. Correct the seasoning, adding tamari or paprika to taste. Makes 4 servings. Calories 294 Fat 5 g Carbs 53 g Sodium 818 mg Fiber 2 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.