VEGETABLE THUKPA

Vegetable Thukpa image

Everyone in my family, especially my children, love this healthy, noodly dish! Vegetable thukpa is a favorite dish during the Tibetan New Year celebration in Nepal.

Provided by Joy Atkinson

Time 45m

Yield 6

Number Of Ingredients 20

Ingredients

1 (16 ounce) package egg noodles
2 tablespoons mustard oil
1 cup chopped onion
3 peppers green chile peppers, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon finely chopped lemongrass
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 large green bell pepper, chopped
½ (8 ounce) package sliced fresh mushrooms
2 cups vegetable broth
½ cup chopped tomatoes
½ cup plain yogurt
1/2 teaspoon ajwain
4 teaspoons soy sauce
1 bay leaf
salt and ground black pepper to taste
1 (6 ounce) package fresh spinach
1 tablespoon chopped fresh cilantro

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.

Nutrition Facts : Calories 395.9 calories, Carbohydrate 65.6 g, Cholesterol 63.9 mg, Fat 8.9 g, Fiber 5.2 g, Protein 14.9 g, SaturatedFat 1.7 g, Sodium 411 mg, Sugar 7.7 g