Nepali Vegetable Thukpa

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Nepali Vegetable Thukpa

 

1 lb. Tibetan noodles, substitute with pasta

3 cups assorted vegetables, chopped

1/2 lb. Spinach, washed and cut into pieces

1 tablespoon ginger, minced

1 teaspoon turmeric

1 teaspoon cumin powder

1/2 teaspoon celery seeds

3 fresh hot chilies, julienned

1 bay leaf

1 cup diced tomatoes

1/2 cup yogurt

2 tablespoon soy sauce

2 cups vegetable broth

2 tablespoons mustard oil or olive oil and add some

dried mustard to it

2 teaspoons asofoetida (middle eastern store)

salt and pepper

1 tablespoon chopped cilantro for garnish

 

Cook noodles in boiling salted water until slightly

undercooked. Drain and rinse. In a sauce pan heat two

tablespoons of mustard oil. Add turmeric, ginger,

cumin powder, asofoetida and chilies. Stir well for a

minute or so. Put the assorted vegetables and stir-fry

well, about five minutes. To the vegetable mixture add

tomatoes, soy sauce, yogurt, broth, celery seeds, bay

leaf, salt and pepper and cook until vegetables are

tender. Add the noodles and stew for five more minutes

or until nice consistency of the sauce is attained.

Lastly, add spinach and fold into the stewed noodles

for a minute or so until wilted. Garnish with chopped

cilantro.