How to make Vegetable Noodle Soup!

Today we will learn how to make mixed Vegetable Noodles following this simple recipe. Popularly in  Nepal, we call it Thukpa.

Vegetable noodles is a very popular Chinese cuisine . I don’t think there will be anyone who does not like noodles. It is so easy to prepare and also tastes good. In this recipe that I am sharing, I have added lots of vegetables to make it  healthy. You can even use whole wheat noodles to make it super healthier.

Prep Time : 20 mins
Cook Time : 10 mins
Serves        :  6 people

Ingredients Needed

  1. Chinese noodle/thukpa -200gm
  2. Cabbage         -100gm thinly slice (Julienne)
  3. Carrot             -100 gm julienne
  4. Capsicum       -100gm julienne
  5. Green bean    -100gm julienne
  6. Zucchini         -100gm julienne
  7. Mushroom    -100gm slice
  8. Onion             -100gm chop
  9. Ginger           – 50gm paste
  10. Garlic            – 50gm paste
  11. Green chilly – 3 piece
  12. Tomato        – 200gm
  13. light soya sauce -2 tbs
  14. Mustard paste – 2 tbs
  15. Vinegar           – 2 tbs
  16. Salt to taste
  17. Veg stock       – 1 litre
  18. Black pepper to taste
  19. Oil as required
  20. For garnish, coriander leaf and spring onion stick

Preparation
Bring water to boil adding a tsp of oil and 1/2 tsp of salt.Then add noodles to the boiling water. Stir it now and then to prevent noodles from sticking together. Do not over cook the noodles. It should be cooked al dente. Test it by tasting the noodles. It should be firm but not hard.

Drain the noodles in a colander and run cold water over it to prevent it from sticking to each other.

Cut all the vegetables. chop coriander, tomato   (carrot, zucchini , cabbage, capsicum, mushroom green bean ) into thin slice julienne  as shown below and keep it aside. This is a very important step.

Make the ginger, garlic paste.

Direction

Heat oil in a pan, add finely chopped onion, chopped green chilly and saute for 40 seconds.

Then add garlic, ginger paste, tomato  and saute for a few more seconds on high flame followed by carrot, cabbage, zucchini, mushroom, green bean  and capsicum, green pea.

Saute the vegetables on high flame. You should not over cook the vegetables ( it should retain the crunchiness). Then add soya sauce, mustard paste, vinegar and mix well. Add stock,  salt, and pepper powder.

Add garlic, ginger paste, all the veggies, and saute!

 

Then let it cook until boiling. After this soup boils, add cooked noodle.

Garnish with coriander leaf  and finely sliced spring onion stick.

Enjoy your hot hot mixed vegetables noodles soup (Thukpa) in cold winter time.

 

 

 

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