Real Recipes From Real Home Cooks ®

vegetable thukpa

(1 rating)
Recipe by
Janin (MamiJ) Sayun
Hollister, CA

This is a spicy, fragrant vegetarian dish. It has a long list of ingredients, but most are spices and condiments. Adjust the amount of chilies to your liking. Adapted from Creative Nepali Cooking.

(1 rating)
yield 4 -5
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For vegetable thukpa

  • 1 lb
    tibetan noodles or spaghetti
  • 2 c
    assorted vegetables (cauliflower, carrots, green beans, mustard greens, potatoes)
  • 1 bunch
    spinach, washed and cut into pieces
  • 1 c
    onion, chopped
  • 1 Tbsp
    garlic, minced
  • 1 Tbsp
    ginger, minced
  • 1/2 tsp
    teaspoon turmeric
  • 3
    red chilies, julienned
  • 1
    bay leaf
  • 1 c
    tomatoes, chopped
  • 2 Tbsp
    soy sauce
  • 1 Tbsp
    lime juice
  • 4 c
    vegetable broth or water
  • 2 Tbsp
    cooking oil
  • salt and pepper
  • chopped cilantro for garnish

How To Make vegetable thukpa

  • 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.