Tibetan Fried Noodles

Name: Tibetan Fried Noodles
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 3 tbsp. vegetable oil; 1 small yellow onion, peeled and sliced; 2 cloves garlic, peeled and minced; 1 coin-size piece of ginger, peeled and minced; 1 tsp. garam masala; 1 medium tomato, cored and chopped; Salt; 1 lb. top round steak, very thinly sliced, then cut into 2" × 1" pieces; 2 stalks celery, trimmed and chopped; 2 medium carrots, peeled and sliced; 1 ⁄ 2 lb. cappellini pasta; 1-2 tbsp. soy sauce; 1 ⁄ 2 bunch fresh cilantro, chopped

Serves
serves 4

JOHN KERNICK

(Thukpa Ngopa)

Tibetan cuisine enjoys the influences of many different cultures—Chinese, Indian, Mongolian, Nepalese—as well as a wonderful tradition of passing recipes down through the generations, such as this classic dish.

Ingredients

3 tbsp. vegetable oil
1 small yellow onion, peeled and sliced
2 cloves garlic, peeled and minced
1 coin-size piece of ginger, peeled and minced
1 tsp. garam masala
1 medium tomato, cored and chopped
Salt
1 lb. top round steak, very thinly sliced, then cut into 2" × 1" pieces
2 stalks celery, trimmed and chopped
2 medium carrots, peeled and sliced
¹⁄₂ lb. cappellini pasta
1-2 tbsp. soy sauce
¹⁄₂ bunch fresh cilantro, chopped

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Instructions

Step 1

Heat oil in a large sauté pan over medium heat. Add onions, garlic, and ginger and sauté, stirring often, for 2 minutes. Add garam masala and tomatoes. Season to taste with salt and sauté for 2 more minutes. Add meat, celery, and carrots, cover pan, and cook for 5 minutes. Vegetables should be cooked but still crisp.

Step 2

Cook capellini in a large pot of boiling salted water over high heat until just soft, about 2 minutes. Drain noodles, then add to meat mixture in pan. Cook for 1 minute, tossing noodles with vegetables and meat. Season with soy sauce. Serve garnished with cilantro.