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Tsokhadi Fintezi: Bean Threads, Meat, and Noodles

Rice, Noodles, and Other Grain Foods

Tsokhadi Fintezi: Bean Threads, Meat, and Noodles
1/2 cup vegetable oil
2 pounds meat (beef, lamb or mutton), cut into one-inch pieces
2 to 3 carrots, peeled and cut into thin strips
2 to 3 onions, peeled, halved, and sliced
2 green bell peppers, seeded and cut into thin strips
2 red bell peppers, seeded and cut into thin strips
3 cloves garlic, minced
2 tomatoes, diced, or two tablespoons tomato paste
1 teaspoon salt
1 teaspoon ground red pepper
1 teaspoon black pepper
1 eight-ounce package mung bean thread noodles
1. Heat oil then fry the meat until browned.
2. Next add the carrots, onions, green bell peppers, red bell peppers, garlic and tomatoes or tomato paste. Fry for another ten to twenty minutes. Then add two to three cups of water to the fried meat and vegetable sauce and simmer until most of the water has evaporated. The meat and vegetable sauce should be moist, but not like soup.
3. Add salt, ground red pepper, and black pepper, and stir well.
4. In another pot, heat six to eight cups of water to a boil. Add the mung bean thread noodles. Boil them until softened, about five to ten minutes, then drain the noodles, put them into a large bowl, top with the meat and vegetable sauce, and serve.

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