• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Tibetan Noodle Stew

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 2 c Cavatelli or other
  • Thin tube-shaped pasta
  • 1 tb Canola oil
  • 2 Onion(s)
  • Thinly sliced (1 1/2 cups)
  • 8 Garlic clove(s)
  • Thinly sliced
  • 1 tb Ginger, minced
  • 4 oz Lamb
  • Thinly sliced (opt)
  • 2 Tomatoes
  • Cut in 1/4" dice
  • 4 c Chicken or vegetable stock
  • 3 tb (to 4 tbs) tamari
  • Or soy sauce
  • 2 ts Hot paprika
  • Or to taste
  • 4 c Spinach leaves
  • Washed and stemmed


1. Cook the pasta in 4 qts of boiling water until al dente, about 8 min.
Drain in a colander, rinse with cold water until cool, and drain again.

2. Heat the oil in a wok or large non-stick saucepan. Add the onions,
garlic, and ginger and cook over medium heat until nicely browned, about 5
min. Stir in the lamb and tomatoes and cook until the lamb loses its
rawness, about 2 min.

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, 5-10 min. Stir in the pasta and simmer for 2 min. Stir in the
spinach leaves and cook until wilted, about 1 min. Correct the seasoning,
adding tamari or paprika to taste.

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