Vegetable Thukpa

  

Ingredients

1 (16 ounce) package egg noodles/ veg noodles

2 tbsp mustard oil

1 cup chopped onion

3 green chilies chopped

1 tbsp minced garlic

1 tbsp minced fresh ginger root

1 tbsp finely chopped lemongrass

1 tsp  cumin pdr

½ tsp turmeric pdr

1 large green bell pepper, chopped

4 ounces sliced fresh mushrooms

2 cups vegetable broth

½ cup chopped tomatoes

½ cup plain yogurt

4 tsp soy sauce

1/2 tsp ajwain

1 bay leaf

salt and ground black pepper to taste

1 (6 ounce) package fresh spinach

1 tbsp chopped fresh coriander leaves

Directions

Fill a large pot with lightly salted water and bring to a rapid boil. Add egg noodles and boil until tender yet firm to the bite, 7 to 9 minutes. Drain, rinse, and drain again. Set aside.

While the noodles cook, heat mustard oil in a saucepan over medium-high heat. Add onion and fry until light brown, about 5 minutes. Add chilies, garlic, ginger, lemongrass, cumin, and turmeric; sauté for 1 minute. Add bell pepper and mushrooms; stir-fry for 6 minutes. Add broth, tomatoes, yogurt, soy sauce, ajwain, bay leaf, salt, and pepper; cook until vegetables are tender, about 5 minutes.

Add  noodles and simmer for 3 minutes. Stir in spinach and cook for 1 to 2 minutes. Garnish with chopped cilantro.

 

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