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Recipe Name: Tibetan Noodle Stew Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 4

2 Cup(s) Cavatelli or other
Thin tube-shaped pasta
1 Tablespoon(s) Canola oil
2 Onion, s
Thinly sliced, 1 1/2 cups
8 Garlic clove, s
thinly sliced
1 Tablespoon(s) Ginger, minced
4 Ounce(s) Lamb
Thinly sliced, opt
2 Tomatoes
Cut in 1/4" dice, Cut in 1/4" dice
4 Cup(s) Chicken or vegetable stock
3 Tablespoon(s) to 4 tbs tamari
or soy sauce
2 Teaspoon(s) Hot paprika
or to taste
4 Cup(s) Spinach leaves
washed and stemmed
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. 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, about5 min. Stir in the lamb and tomatoes and cook until the
lamb loses itsrawness, about 2 min. Stir in the stock, tamari or soy
sauce, and paprika and bring to aboil. Reduce the heat and simmer the
stew until richly flavored and thelamb is tender, 5-10 min. Stir in the
pasta and simmer for 2 min. Stirin the spinach leaves and cook until
wilted, about 1 min. Correct theseasoning, adding tamari or paprika to
taste.High-Flavor, Low-Fat Pasta by Stephen Raichlen ISBN 0-670-86581-8
pg 9Posted to MM-Recipes Digest V4 #6 by "Wayne T.
Jones"<> on Feb 8, 1999

Nutrition (calculated from recipe ingredients)
Calories: 147
Calories From Fat: 69
Total Fat: 7.7g
Cholesterol: 19mg
Sodium: 936.3mg
Potassium: 446.7mg
Carbohydrates: 12.4g
Fiber: 2.8g
Sugar: 5.7g
Protein: 8.6g

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