Wednesday, January 11, 2012

Tibetan Noodles

This is a very nice and simple pasta dish. Be sure to use really ripe and tasty tomatoes to get a good flavor into this dish. The only tricky part during the preparation was that the pasta immediately soaked up all the liquid when I added them to the sauce. I hadn't expected that and had thought I could separate the noodles while they were simmering in the sauce. So be sure to separate them well before adding to the sauce. Otherwise you end up with some sticky gooey mass of glued-together noodles. This recipe will be linked to this month's Cook Around the Globe.


1-2 tsp vegetable oil
2 garlic cloves, minced
1 onion, chopped
750 ml vegetable or chicken broth
1 tsp paprika powder
2-3 tsp minced fresh ginger
4 tomatoes, diced
175 g fresh baby spinach
500 g fresh egg noodles

Heat the oil over medium heat. Add onion and garlic and cook for 5 minutes. Add the broth, paprika and ginger. Bring to a boil and simmer for 5 minutes. Add the tomatoes and spinach. Bring to a simmer. Separate noodles and add to the soup, stirring. Simmer until noodles are done, stirring often, about 3-4 minutes. (The noodles I used thickened the broth as soon as I added them. Be careful that they don't clog together.) Serve immediately.

(adapted from

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