Recipes - Vegetable Thukpa

Ingredients:

• 1 lb. Tibetan noodles or spaghetti
• 3 cups assorted vegetables (cauliflower, carrots, green beans, mustard greens, potatoes)
• 1/2 lb. spinach, washed and cut into pieces
• 1 cup onion, chopped
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon turmeric
• 3 fresh chilies, julienned
• 1 bay leaf
• 1 cup tomatoes
• 2 tablespoon soy sauce
• 2 cups vegetable broth or water
• 2 tablespoons cooking oil
• Salt and pepper
• 1 tablespoon chopped cilantro for garnish

Cooking Instructions:

Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. In a sauce pan heat two tablespoons of cooking oil. Add onions, fry till light brown. Add turmeric, garlic, ginger, and chilies. Stir well for a minute or so. Put the assorted vegetables and stir-fry well, about five min. To the vegetable mixture add tomatoes, soy sauce, broth, 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.

At last, add spinach and fold into the stewed noodles for a minute or so until wilted. Garnish with chopped cilantro. Serve with roti (flat bread).