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Vegetable Thukpa (himalayan Vegetable noodle Stew)

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Ingredients
  • 1 pound tibetan noodles, similar to spaghetti, cavatelli
  • 3 c assorted vegetables (cauliflower, carrots, green beans, mustard greens,
  • potatoes)
  • 1/2 pound spinach, washed, chopped
  • 1 c onion, chopped
  • 1 tb garlic, minced
  • 1 tb ginger, minced
  • 1 ts turmeric
  • 1 ts cumin powder
  • 1/2 ts jwanu (lovage seeds)
  • 3 fresh chilies, julienned
  • 1 bay leaf
  • 1 c tomatoes
  • 1/2 c yogurt
  • 2 tb soy sauce
  • 2 c vegetable broth
  • 2 tb mustard oil
  • salt and pepper
  • 1 tb chopped cilantro
Instructions

Yield: 4 Servings. Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. In a sauce pan heat 2 tablespoons of mustard oil. Add onions, fry till light brown. Add turmeric, garlic, ginger, cumin powder, and chilies. Stir well for 1 min. Put the assorted vegetables and stir-fry well, about 5 min. To the vegetable mixture add tomatoes, soy sauce, yogurt, broth, jwanu, bay leaf, salt and pepper and cook until vegetables are tender. Add the noodles and stew for 5 more minutes or until nice consistency of the sauce is attained. At last, add spinach and fold into the stewed noodles for a minute or so, until wilted. Garnish with chopped cilantro. Serve with roti.

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