THUKPA

THUKPA INGREDIENTS

  • VEGGIE HAKKA NOODLES - 1 PACKET 150GMS / 5.3 OZ PACKET



  • CHOPPED ONION - 1/4 CUP

  • STRING BEANS - 5 TO 6

  • CARROT - 1

  • CHOPPED CABBAGE - 1/4 CUP

  • SPRING ONIONS - 2 + FOR GARNISHING



  • CILANTRO - 2 TBSPS

  • SWEET CHILLI SAUCE - 3 TBSPS

  • GARLIC CLOVES - 2

  • SOY SAUCE - 2 TSPS

  • VEGETABLE BROTH - 4 CUPS


  • DAL WATER - 1 CUP OPTIONAL, REGULAR WATER CAN BE ADDED INSTEAD

  • OIL - 2 TSPS

  • CUMIN POWDER - 1/2 TSP

  • GARAM MASALA - 1/4 TSP

  • SALT - 1.5 TSPS


INSTRUCTIONSPREP- WORK

  1. COOK THE NOODLES AS PER THE INSTRUCTION AND SET ASIDE. MAKE SURE THE NOODLES ARE AL-DENTE.

  2. CHOP THE VEGETABLES AND SET ASIDE.


STEPS

  1. HEAT A WOK OR PAN AND ADD OIL. (BASICALLY WIDE PAN)

  2. ONCE THE OIL IS HOT, ADD THE CHOPPED ONION AND GARLIC.

  3. ONCE THE ONION TURNS TRANSLUCENT, ADD THE OTHER CHOPPED VEGGIES (BEANS, CARROTS, CABBAGE AND GREEN ONIONS) AND SALT.

  4. MIX THEM WELL AND COOK FOR COUPLE OF MINUTES.

  5. NOW ADD GARAM MASALA, SWEET CHILI SAUCE, SOY SAUCE AND MIX WELL.

  6. ADD THE DAL WATER AND VEGETABLE BROTH. LET IT SIMMER FOR 5 MINUTES.

  7. AFTER 5 MINUTES, ADD THE CHOPPED CILANTRO AND MIX WELL AND SIMMER IT AGAIN FOR 4 TO 5 MINUTES.

  8. FINALLY ADD THE COOKED NOODLES AND CUMIN POWDER. MIX THEM WELL AND LET IT SIMMER FOR 2 TO 3 MINUTES.

  9. CHECK FOR SALT AND SPICE AT THIS STAGE AND ADJUST ACCORDINGLY. (INSTEAD ADDING CHILI SAUCE, PEPPER POWDER CAN BE ADDED)

  10. THAT’S IT. TURN OFF THE HEAT AND THUKPA IS READY. :-) SERVE HOT WITH GREEN ONION GARNISHING.

NOTES

ADJUST THE SALT AND SPICES ACCORDING TO YOUR PREFERENCE.IF THE SOUP THICKENS, (NOODLES WILL ABSORB ALL THE WATER CONTENT) ADD MORE WATER, SALT AND PEPPER POWDER AND SIMMER IT AGAIN BEFORE SERVING.

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