Tibetan Noodle Stew

[Guest guest]

This is very good and it's even better if you make at noon and eat for dinner.

Flavors will have blended.

Donna

 

Tibetan Noodle Stew

 

2 cups thin pasta(I like buckwheat noodles from Asian market)

1 tbsp. ghee, oil or butter or marg.

1 tbsp. minced fresh ginger

2 tomatoes, cut into 1/4 inch dice, don't peel them

4 cups vegetable stock

1 1/2 tsps. asofoetida (or 1 garlic clove minced & 1/2 onion chopped)

3 to 4 tbsps. tamari or soy sauce

1 1/2 tsps. hot paprika, or to taste

4 cups stemmed spinach leaves (chard or beets tops work too)

 

Cook the pasta in 4 quarts of boiling water until al dente, about 8 minutes,

some noodles take a little longer. Drain in a colander, rinse with cold water

until cool, and drain again.

Heat oil in a wok or large saucepan. Add the ginger, onions and garlic if using

and and cook over medium heat until firm tender, not limp. Stir in the tomatoes

and cook for about 2 minutes. Stir in the stock, tamari or soy sauce, asofoetida

if using, and paprika and bring to a boil. Reduce the heat and simmer the stew

until richly flavored. Stir in the pasta and simmer for 2 minutes. Stir in the

spinach leaves and cook until wilted, about 1 minute. Correct the seasoning,

adding tamari or paprika to taste.

 

 

 

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