Vegetable Thukpa Food

VEGETABLE THUKPA

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.

THUKPA

Steps:

• In a food processor, combine the tomatoes, ginger, garlic, serranos, cumin and oil and process until smooth. Transfer the paste to a heavy-bottomed pot along with the chicken and cook over medium-high heat, stirring occasionally, until aromatic, 3 to 4 minutes. Add the stock and bring to a boil.
• Reduce the heat to medium and add the carrot, bell peppers, beans, bamboo shoots and cabbage. Cover the pot halfway and simmer until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Using tongs, transfer the chicken to a plate. Once it is cool enough to handle, tear it into bite-sized pieces and return it to the pot.
• Add the noodles and lemon juice and simmer until the noodles are tender, 4 to 6 minutes. Season with salt.
• Spoon the thukpa into bowls, garnish with scallions and bean sprouts and serve very hot.

CHICKEN THUKPA

Steps:

• Cook noodles in boiling salted water until slightly undercooked.
• Drain and rinse; reserve in a large bowl.
• In a blender, mix all soup paste ingredients into a thick paste; reserve in a small bowl.
• In a sauce pan heat cooking oil; add soup paste, fry for 30 seconds or so.
• Add chicken broth; mix well.
• Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper.
• Add all vegetables into the soup mixture; cook for a few minutes or until tender.
• You may add more broth if a soupier consistency is desired.
• Adjust seasoning with salt and pepper.
• To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles. Serve immediately.
• Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.
• Garnish with chopped cilantro.

VEGETABLE THUKPA

Steps:

• 1. Cook noodles in boiling salted water until slightly undercooked. Drain and rinse.
• 2. In a saucepan heat the two tablespoons of cooking oil. Add onions, fry until light brown. Add turmeric, garlic, ginger, and chilies. Stir well for a minute or so.
• 3. Add the assorted vegetables and stir-fry well, about five minutes.
• 4. Add tomatoes, soy sauce, broth or water, bay leaf, salt and pepper and cook until vegetables are tender.
• 5. Add spinach, and cook for a coupe minutes, until spinach is wilted. Add the noodles and serve garnished with cilantro.