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Tibetan Noodle Stew
o 2 cups cavatelli or other thin tube-shaped pasta
o 1 Tbs. canola oil
o 2 onions, thinly sliced (about 1 1/2 cups)
o 8 garlic cloves, thinly sliced
o 1 Tbs. minced fresh ginger
o 4 oz lean lamb, thinly sliced (optional)
o 2 tomatoes, cut into 1/4 inch dice
o 4 cups Chicken Stock or Vegetable Stock
o 3-4 Tbs. tamari or soy sauce
o 2 tsp. hot paprika, or to taste
o 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.