Vegetable Thukpa (himalayan Vegetable noodle Stew)

search

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.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window