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Vegetable Thukpa (himalayan Vegetable noodle Stew)
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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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