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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.


  1. Can I ask where this recipe came from? Just wondering if there are other yummy recipes in the book.

  2. we adapted our version from Nina Simonds Asian Noodles (our fav noodle book, I have linked back to it on my blog several times) . you can find hundreds posts of this recipe with a quick google though. they are all about the same :)

  3. Thanks! The ingredients sound v. authentic. I probably should be on a similar diet myself but I am sooo UN-disciplined.