Tuesday, June 16, 2009
Cinnamon Bison Noodles
We used Bison but grass-fed beef would be just as nice
4 green onions, trimmed and cut into 1 inch pieces
4 cloves of garlic, pressed
3 large slices of fresh ginger (loonie size) smashed
4 red hot chiles, diced very fine
2 cinnamon sticks
1 tsp. aniseed
1 tsp. organic red palm oil
4 cups water
1/3 cup tamari gluten free soy sauce
1 pound stew meat (we actually used bison striploin since that is what we had) trimmed and cut into 1 1/2 inch cubes
5 ounces of spinach, washed and drained
1/4 pound flat chinese rice noodles (cooked until just tender, rinsed under warm water and drained)
1 Tbsp. diced green onion
1. heat a large pot or casserole over med/high heat (we use a tagine for this). Add the oil. When the oil is hot, add the chiles, cinnamon, garlic, ginger, aniseed and green onions and stir-fry for 15 seconds
2. Add the water and the soy sauce and bring to a boil, add the bison or beef and bring to a boil again. Reduce heat to low, cover and simmer for 1 1/2 hours (or until the beef is very tender).
3. remove the ginger and cinnamon and discard.
4. add the spinach and bring to a boil again.
5. divide the noodles between bowls and ladle the soup over the noodles. garnish with diced green onions.
delicious! keeps well and gets better with repeated heatings.