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Tibetan Noodle Stew


Yield: 4 servings

  • 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

1. 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.

2. 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.

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 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.


294 Calories per serving
12 G Protein
5 G Fat
1 G Saturated Fat
53 G Carbohydrate
818 MG Sodium
0 MG Cholesterol


Reproduced by permission from Viking.
High Flavor Low-Fat Pasta © 1996 by Steve Raichlen
 
WINE RECOMMENDED: Red Wine -- Pinot Noir from Oregon or a beaujolais

SPICE RECOMMENDED:Desert Dust

Steven Raichlen's HomeSteven Raichlen's BiographySteven Raichlen's InterviewSteven Raichlen's RecipesSteven Raichlen's Cookbooks



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