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Tibetan Curried Noodles with Beef and Cabbage

4 Servings

40 minutes

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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.




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


  • 3

    tablespoons soy sauce, divided

  • 2

    tablespoons white sugar, divided


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Julie P.
December 8, 2022
Lots of forgiveness- great recipe
Accidentally defrosted pork instead of beef. Used regular cabbage instead of Nappa. So great! We loved it.
Nick C.

Really tasty, and easy. Use a little more meat next time.

Farin W.

Used almost double beef and accidentally regular cabbage, was still very good flavors but took a lot longer to cook.

sarah m.

This flavor profile was a huge hit in my family with two picky kids. I used fresh noodles rather than dried and preferred carefully trimmed steak tip strips to the flank steak. I don't know how 7 cups of napa cabbage is supposed to fit in an 12" skillet with the rest of the ingredients so I had to switch to my all-clad stock pot which was annoying. Why use just one cooking pan when you can get 17 dirty. Right?

Siri N.

This was delicious, and the meat was really tender. I used a bit more steak than called for and a bit less cabbage. Next time I'll use more cabbage, but I liked the ratio of meat to other stuff. I'm looking forward to eating the leftovers for lunch!