Name: Tibetan Fried Noodles
Prep time: 25 min
Total time: 25 min
Yield: Serves 2
Cuisine: French
Ingredients: salt and pepper; 3 spring onions, chopped; 75 g (3 oz) finely shredded white cabbage; 1½ tablespoons soy sauce; 2 tomatoes, de-seeded and chopped roughly; 1 cm (½-inch) piece of fresh root ginger, peeled and grated; 125 g (4 oz) boneless lamb, cut into 1 cm (½-inch) cubes; 15 g (½ oz) butter; 175 g (6 oz) Chinese egg noodles; 1 garlic clove, crushed; ½ red onion, sliced; 1 tablespoon vegetable oil; chilli sauce, to serve (optional)

Preparation info

Serves
2

Difficulty
Easy
Ready in
25 min

Appears in

Students' Cookbook

By Sophie Grigson

Published 1993

About

I was given this for lunch in a Tibetan village in eastern India. It was so good that I often make it for a quick lunch or supper at home. It uses quick-cooking Chinese egg noodles which are sold in flat slabs. Boneless lamb chops are an ideal cut for this. If stir-frying is an unfamiliar technique, read the notes in the Glossary of Basic Techniques in the introduction before getting out the wok or frying-pan.