Vegetable Thukpa



  • 1 lb. Tibetan noodles, similar to spaghetti, cavatelli
  • 3 cups assorted vegetables (cauliflower, carrots, green beans, musturd

    greens, potatoes)

  • 1/2 lb. Spinach, washed and cut into pieces
  • 1 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon turmeric
  • 1 teaspoon cumin powder
  • 1/2 teaspoon jwanu (lovage seeds)
  • 3 fresh chilies, julienned
  • 1 bay leaf
  • 1 cup tomatoes
  • 1/2 cup yogurt
  • 2 tablespoon soy sauce
  • 2 cups vegetable broth
  • 2 tablespoons musturd oil
  • Salt and pepper
  • 1 tablespoon chopped cilantro for garnish


    Cook noodles in boiling salted water until slightly undercooked. Drain

    and rinse. In a sauce pan heat 2 tablespoons of musturd 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.

Submitted by: Tulsi Regmi