Tibetan Noodle Soup

Tibetan Noodle Soup Ingredients

2 c Pasta, *Note	2 Tomatoes, Cut In 1/4" Dice
1 1/2 ts Canola Oil	4 c Nonfat Chicken Broth, Or
2 Onions, Thinly Sliced	3 tb Low Sodium Soy Sauce, To 4,
8 Cloves Garlic, Thinly Sliced	2 ts Paprika, Or To Taste
1 tb Minced Fresh Ginger	4 c Stemmed, Washed Spinach
4 oz Lamb Cutlets, Thin Slice,

Instructions for Tibetan Noodle Soup

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 NOTES : Cal 314.6, Fat 4.6g, Carb 50.5g, Fib 4.4g, Pro 17.8g, Sod 987mg, CFF 13.1%. Recipe by: Womans Day Low-Fat Meals Posted to Digest eat-lf.v097.n047 by Reggie Dwork on Feb 17, 1997.

Main Ingredient: ChickenCuisine: Uncategorized

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Tibetan Potato Soup

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Ingredient Insight - look inside this recipe

Canola Oil	Chicken Broth	Garlic	Ginger
Lamb	Onion	Paprika	Pasta
Soy Sauce	Spinach	Tomato

Ethnic Low fat Soups Main dishes Chicken Chicken Broth Garlic Onion Soy Sauce Spinach Ginger Tomato Dinner Lunch

for flavor and categorization

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