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Mongolian Noodle Soup

Soups and Congees

Mongolian Noodle Soup
2 Tablespoons vegetable oil
1/2 teaspoon fenugreek seeds
3 cloves garlic, finely minced
1 teaspoon powdered ginger
1 pound lean cubed beef
1/2 teaspoon cumin
1/2 teaspoon turmeric
salt to taste
1 pound flat egg noodles
1 cup scallions chopped
1/2 cup thinly sliced onions
1/2 cup thinly sliced tomatoes
1 Tablespoon butter or oil (optional)
1. Heat the oil in a heavy pan and stir in the fenugreek seeds until they turn dark brown. Then add the garlic and ginger and the meat, cumin, and turmeric. Stir them until the meat is browned, reduce the heat and add the salt. Cover and simmer for five minutes.
2. Add seven cups of water, cover, and cook for ten minutes.
3. In a large pot, boil water and add the noodles, cooking until they are tender. Drain the water and coat the noodles with a little butter or oil, if desired.
4. Place enough noodles in each of ten diner's bowls filling them halfway. Ladle the meat broth over the noodles, add the scallions, onion slices, and tomatoes.

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