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Vegetable Thukpa (Himalayan Vegetable-Noodle Stew)
Yield: 4 Servings

1 lb tibetan noodles, similar to spaghetti, cavatelli
3 c assorted vegetables (cauliflower, carrots, green beans, mustard greens,
1/2 lb 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

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.


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