- 500 GRAM NOODLES
- 2 CLOVES GARLIC, chopped
- PIECE OF GINGERROOT, grated
- 4 TOMATOES, in cubes
- 3 CUPS VEGETABLE STOCK
- 200 GRAM SPINACH LEAVES
- 1 ONION, chopped
- 1 TSP PAPRIKA POWDER
Heat the butter in a frying pan until it is brown
and fry the beef brown on all sides. Add a cup of boiling water and
pepper and salt to taste and simmer for two hours. Take the meat out
and cut it in strips. Stir fry the onion 3 minutes, add the mushrooms
and stir fry 5 minutes on high heat. Add the beef, the crème fraîche
and the horseradish and bring this to the boil. Simmer for 15 minutes
more. Finally add the egg.
Stir fry the garlic
and the onion for 5 minutes. Add the stock, the paprika powder and the
ginger, bring this to the boil and simmer 5 minutes. Add the noodles
and simmer five minutes more. Finally add the spinach and the tomato
and simmer 2 minutes until the spinach has shrunk.
On the 28th of
March, "Serf Liberation
Day" is celebrated. According to the
Chinese, when they threw
out the Tibetan government in 1959, the population was freed from feudalism.
Click on culinary calendar for
Links between cooking and celebration.