Tibetan Curried Noodles with Beef and Cabbage | Christopher Kimball’s Milk Street

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Milk Street Recipe

Tibetan Curried Noodles with Beef and Cabbage

40 minutes

Tibetan Curried Noodles with Beef and Cabbage

Tibet shares much of its border with India and Nepal, and centuries of trade have made the flavors of curry an important element in Tibetan cuisine. Use dried Asian noodles about ⅛ inch in diameter; the noodles must have enough heft to stand up to the beef and cabbage. Japanese udon is a good, widely available option, but don't use Italian pasta—it didn't give us the right texture for the dish. To use your time efficiently, season the steak first and let it stand while prepping the rest of the ingredients.

4

Servings

Tip

Don't forget to rinse the cooked and drained noodles under running cold water. This stops the cooking, preventing the noodles from turning mushy, and washes away excess starch.

40 minutes

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