Title: Tibetan Noodle Soup
Categories: Ethnic, Low fat, Soups/stews, Main dishes
Yield: 4 Servings

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


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 Low-Fat Meals

Posted to Digest eat-lf.v097.n047 by Reggie Dwork on
Feb 17, 1997.