Tibetan Fried Noodles
As its name suggests, the noodles in this Tibetan classic are usually fried, though some prefer them soft.
Yield: serves 4
- 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
- 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
- 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.
- 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.