Veg Noodles Soup Recipe | Tibetan Thukpa at Home | One Pot Healthy Meal Idea | CooknJoy by Vaishali

noodles

🥗Healthier: whole grain noodles

💰Cheaper: rice noodles

Whole grain noodles add fiber and nutrients.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and has a similar flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier with good fats.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth has no preservatives.

Heat ½ litre of water in a sauce pan.

Add 1 tbsp of oil and 1 tbsp of salt to the water, and let it boil.

Add noodles/spaghetti to the boiling water and cook until soft.

Remove noodles from water and drizzle oil on noodles to avoid sticking.

Save this water for later.

Heat 1 tbsp of oil in a pan.

Sauté green garlic and 1 inch ginger on high flame.

Add a few florets of cauliflower, handful green peas and ¼ cup carrots. Sauté the veggies.

Once the veggies are semi-cooked, add ½ cup spring onion, shredded cabbage and sliced mushrooms to the pan.

After cooking the veggies in the pan for a while, add capsicum and fresh coriander to the pan and cook.

Add 1 tbsp of soy sauce and 1 tbsp of chilli sauce to the veggies cooking in the pan.

Pour in the noodle stock to the pan and stir well.

Add pepper and salt to the soup, keeping in mind that the noodle stock is also salted.

Let the soup simmer for 2 minutes.

Plate the noodles in a deep dish and pour the soup in top of the cooked noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens