Vegetable Thukpa (himalayan Vegetable noodle Stew)
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.