Name: Tibetan Noodle Soup
Ingredients: 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'm planning to be civil toward any of my neighbors who may be heading for the local mosque. But in no way will I accept the charge that to tell them of the truth of the gospel of Jesus is to jeopardize the 'pluralism' that has made America a great springboard of freedom for so many generations. And no way either will I concede the right – a right that has now become a duty – to tell them that the error of their thinking is profound. I will do that not because I hate them, but because I love them.

Joel Belz

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Tibetan	Ethnic, Low fat, Soups/stews, Main dishes	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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
<reggie@reggie.com>
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 <reggie@reggie.com> on
Feb 17, 1997.

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