400 g egg noodles
100 g Spinach, washed and cut into pieces
1 cup onion, chopped
Capsicum julienned – 1/2 cup
Carrot julienned – 1/2 cup
Cabbage julienned – 1/2 cup
1 cup tomatoes
Chicken strpis – 1/2 cup
Chicken broth/stock – 2 cups
1 tbsp- garlic, finely chopped
1 tbsp- ginger, finely chopped
½ tspn -turmeric
1 tspn -cumin powder
3 -fresh bell peppers (according totaste)
½ tsp – Ajwain
2 tbsp- vegetable oil
Salt and pepper to taste
1 tablespoon chopped cilantro for garnishing
Cook noodles in boiling water until slightly undercooked.
Drain the water and rinse.
In a sauce pan or wok heat two tablespoons of oil.
Add onions, fry until light brown.
Add cumin powder, turmeric powder, garlic, ginger, and chilies.
Stir for a minute.
Stir fry the mixed vegetables for 5 minutes.
Add tomatoes, chicken broth, ajwain, salt and pepper and cook until vegetables are tender.
Add the noodles and cook for 3 more minutes.
Add spinach, cook for 1 or 2 minutes.
Garnish with chopped cilantro.
If you want vegetable Thukpa you can cook it without chicken and chicken broth. Instead of chicken broth you can use vegitable broth/stock.
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