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Vegetable Thukpa

Vegetable Thukpa
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Vegetable Thukpa Recipe, How To Make Vegetable Thukpa Recipe

How to makeVegetable Thukpa?How to cookVegetable Thukpa?Learn the recipeVegetable Thukpaby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Vegetable Thukpa

(103 ratings)
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Prep time
mins
Cook time
mins
Total time
0 mins
Vegetable Thukpa
Author : Vahchef
Main Ingredient : vegetabels
Servings : 0 persons
Published date : November 28, 2016


Ingredients used in Vegetable Thukpa
• Tibetan noodles, similar to spaghetti, cavatelli - 1 tablespoons.
• Assorted vegetables (cauliflower, carrots, green beans, mustard greens, potatoes) - 3 cup.
• Spinach, washed and cut into pieces - ½ lbs.
• Onion, chopped - 1 cup.
• Garlic, minced - 1 tablespoons.
• Ginger, minced - 1 tablespoons.
• Turmeric - 1 tablespoons.
• Jwanu (lovage seeds) - ½ tablespoons.
• Fresh chilies, julienned - 3 numbers.
• Bay leaf - 1 numbers.
• Tomatoes - 1 cup.
• Yogurt - 1 cup.
• Soy sauce - 2 tablespoons.
• Vegetable broth - 2 cup.
• Mustard oil - 2 tablespoons.
• Salt and pepper - to taste.
• Chopped cilantro for garnish - 1 tablespoons.
Method:
Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. In a sauce pan heat two tablespoons of mustard oil. Add onions, fry till light brown. Add turmeric, garlic, ginger, cumin powder, 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, yogurt, broth, jwanu, 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.

And lastly, add spinach and fold into the stewed noodles for a minute or so until wilted. Garnish with chopped cilantro. Serve with roti.
Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. In a sauce pan heat two tablespoons of mustard oil. Add onions, fry till light brown. Add turmeric, garlic, ginger, cumin powder, 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, yogurt, broth, jwanu, 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.

And lastly, add spinach and fold into the stewed noodles for a minute or so until wilted. Garnish with chopped cilantro. Serve with roti.






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