Thukpa (rice noodles) from scratch for a rainy day!

This recipe is most suitable for  current time when we are all locked down in our homes with so much time. So this is one of my lock down recipes.

When the weather is chilly,  I think this simple vegetable noodle soup is a healthy dinner option. I tried making my own thukpa for the first time and I found it to be better than ready-made noodles. I used stuff that I have available in my kitchen. That is why I am sharing it with you all. Give it a try. It’s easy, healthy and will help you pass the time too.

Ingredients for the dough:

* 2 cups white flour

* 2 eggs

* 200 ml water

* A pinch of salt

* Oil 2 tea tablespoon.

Ingredients for the soup:

* Oil 2 tea tablespoon

* Carrot 1 small piece

* Broccoli 1 piece

* Fresh green peas 100 gm

* ginger 1 small piece

* Garlic 3-4 pieces

* Onion 1 small piece

* Green chilly 3 pieces

* Tomato 4 pieces

* Turmeric powder 10 gm

* Salt to taste

Directions for the noodles

Step 1. Add flour in a large bowl and add eggs, oil, and salt. Knead the dough like regular chapati dough. Cover the dough. Let it sit for 30 minutes. Use this time to wash and cut the vegetables into thin slices.

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

Soupy Syakpa (Homemade Noodles)

This soup is a very typical Sherpa (Tibetan call it Thukpa) soup especially popular in winter. For over 11 year , I have been living with a Sherpa family in Kathmandu.  It is easy to make, quick and wonderfully warming during cold days.  Tibetan traditionally use mutton, beef, or yak meat. In Tibet, yak is often used for this recipe but it might be hard to come by in many regions. So we can also use chicken. This is one of my favorite soup of all time- but only with vegetables since I’m a vegetarian.  I frequently prepare this dish, and I have already used it many times when people come over for dinner.  So far everyone has enjoyed it.  It is very easy to make and the homemade noodles are to die for.   I have made it with buff , vegetables and both types make for a great tasting soup.

Ingredients (for 5-6 people)

• mushroom

• 3 cups flour
• cold water
• oil
• 1 big onion, chopped

• 4 garlic, ginger  (grated) chopped

•  200 gm radish roughly sliced and cut

• 200 gm carrot roughly sliced and cut
• 200 gm potato roughly cut
• 200 gm capsicum cube cut

• One piece cube soup stock

chicken stock

• Water as required
• Salt to taste
• Boiled 500 gm Buff (for non-vegetarian soup)
• Green chilly 3 piece finely chopped

•  One bunch Coriander leaf  fine chop