Vegetable Thukpa

Egg noodles join fresh vegetables in a seasoned broth for vegetable thukpa, a favorite dish during the Tibetan New Year celebration in Nepal.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 396 Calories

Ingredients

• 1 cup chopped onion
• 1 bay leaf
• salt and ground black pepper to taste
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon minced fresh ginger root
• 2 cups vegetable broth
• 4 teaspoons soy sauce
• 1 large green bell pepper, chopped
• 1 (16 ounce) package egg noodles
• 3 green chile peppers, chopped
• 2 tablespoons mustard oil
• 1 tablespoon finely chopped lemongrass
• 1/2 teaspoon ajwain
• 1 (6 ounce) package fresh spinach
• 0.5 teaspoon ground turmeric
• 0.5 cup plain yogurt
• 0.5 (8 ounce) package sliced fresh mushrooms
• 0.5 cup chopped tomatoes

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Add egg noodles and simmer for 3 more minutes; stir in spinach, cook for 1 or 2 more minutes. Garnish with chopped cilantro.