← All recipes

Tibetan Noodle Soup

Tibetan Noodle Soup is built on Pasta, Canola Oil, Onions, Garlic, and Fresh Ginger. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 1 1/2 tsp
• 2
• 8 clove
• 1 tbsp
• 4 oz
• 2
• 4 cup
• 3 tbsp
• 2 tsp
• 4 cup

Method (preview)

1. 1

   I removed all visible fat from the lamb.

2. 2

   Prepare cavatelli according to package directions until al dente. Drain; rinse with cold water until cool and drain again. Set aside.

3. 3

   In wok or large nonstick saucepan, heat oil.

4. 4

   Add onions, garlic and ginger and cook over med heat about 5 min, until nicely browned.

5. 5

   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.)

6. 6

   Stir in stock, soy sauce and paprika and bring to a boil.

7. 7

   Reduce heat and simmer stew 5 - 10 min, until richly flavored and lamb is tender.

8. 8

   Stir in cavatelli and simmer 2 min. Stir in spinach leaves and cook 1 min (or more), until wilted.

9. 9

   Adjust seasoning, adding soy sauce or paprika to taste.

10. 10

    Serving: 4

11. 11

    Prep Time: About 15 min

12. 12

    Cooking Time: About 30 min

13. 13

    NOTES: Cal 314.6

14. 14

    Fat 4.6g

15. 15

    Carb 50.5g

16. 16

    Fib 4.4g

17. 17

    Pro 17.8g

18. 18

    Sod 987mg

19. 19

    CFF 13.1%