Recipe - Tibetan Noodle Soup R T

2 cup Pasta, *Note
1 One half teaspoon Canola Oil
2 Onions, Thinly Sliced
8 Cloves Garlic, Thinly Sliced
1 tablespoon Minced Fresh Ginger
4 ounce Lamb Cutlets, Thin Slice,
Optional
2 Tomatoes, Cut In 1/4" Dice
4 cup Nonfat Chicken Broth, Or
Vegetable Broth
3 tablespoon Low Sodium Soy Sauce, To 4,
Or Tamari
2 teaspoon Paprika, Or To Taste
4 cup 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@reggie.com

NOTES : Cal 314.6, Fat 4.6g, Carb 50.5g, Fib 4.4g, Pro 17.8g, Sod 987mg,
CFF 13.1%.
Recipe by: Woman's Day LowFat Meals

Posted to Digest eatlf.v097.n047 by Reggie Dwork reggie@reggie.com on
Feb 17, 1997.