Thukpa Recipes
VEGETABLE THUKPA
Everyone in my family, especially my children, love this healthy, noodly dish! Vegetable thukpa is a favorite dish during the Tibetan New Year celebration in Nepal.
Provided by Joy Atkinson
Time 45m
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 65.6 g, Cholesterol 63.9 mg, Fat 8.9 g, Fiber 5.2 g, Protein 14.9 g, SaturatedFat 1.7 g, Sodium 411 mg, Sugar 7.7 g
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