Vegetable Thukpa Recipes

VEGETABLE THUKPA

Steps:

• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain, rinse, and drain again. Set aside.
• While egg noodles cook, heat mustard oil in a saucepan over medium-high heat. Add onions; fry until light brown, about 5 minutes. Add chiles, garlic, ginger, lemongrass, cumin, and turmeric; saute for 1 minute. Add bell pepper and mushrooms and stir-fry for 6 minutes. Add broth, tomatoes, yogurt, ajwain, soy sauce, bay leaf, salt, and pepper and cook until vegetables are tender, about 5 minutes.
• Add egg noodles and simmer for 3 more minutes; stir in spinach, cook for 1 or 2 more minutes. Garnish with chopped cilantro.

VEGETABLE THUKPA

Steps:

• 1. Cook noodles in boiling salted water until slightly undercooked. Drain and rinse.
• 2. In a saucepan heat the two tablespoons of cooking oil. Add onions, fry until light brown. Add turmeric, garlic, ginger, and chilies. Stir well for a minute or so.
• 3. Add the assorted vegetables and stir-fry well, about five minutes.
• 4. Add tomatoes, soy sauce, broth or water, bay leaf, salt and pepper and cook until vegetables are tender.
• 5. Add spinach, and cook for a coupe minutes, until spinach is wilted. Add the noodles and serve garnished with cilantro.