Name: Vegetable Thukpa (himalayan Vegetable noodle Stew)
Ingredients: 1 pound tibetan noodles, similar to spaghetti, cavatelli; 3 c assorted vegetables (cauliflower, carrots, green beans, mustard greens,; potatoes); 1/2 pound spinach, washed, chopped; 1 c onion, chopped; 1 tb garlic, minced; 1 tb ginger, minced; 1 ts turmeric; 1 ts cumin powder; 1/2 ts jwanu (lovage seeds); 3 fresh chilies, julienned; 1 bay leaf; 1 c tomatoes; 1/2 c yogurt; 2 tb soy sauce; 2 c vegetable broth; 2 tb mustard oil; salt and pepper; 1 tb chopped cilantro

Vegetable Thukpa (himalayan Vegetable noodle Stew)

Ingredients

1 pound tibetan noodles, similar to spaghetti, cavatelli
3 c assorted vegetables (cauliflower, carrots, green beans, mustard greens,
potatoes)
1/2 pound spinach, washed, chopped
1 c onion, chopped
1 tb garlic, minced
1 tb ginger, minced
1 ts turmeric
1 ts cumin powder
1/2 ts jwanu (lovage seeds)
3 fresh chilies, julienned
1 bay leaf
1 c tomatoes
1/2 c yogurt
2 tb soy sauce
2 c vegetable broth
2 tb mustard oil
salt and pepper
1 tb chopped cilantro

Instructions

Yield: 4 Servings. Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. In a sauce pan heat 2 tablespoons of mustard oil. Add onions, fry till light brown. Add turmeric, garlic, ginger, cumin powder, and chilies. Stir well for 1 min. Put the assorted vegetables and stir-fry well, about 5 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 5 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.