Thukpa (Nepal)
Serves 4
Ingredients
Method
200 g. Flat Wheat Noodles
200 g. Chicken, Cut into Small Pieces
1 l. Chicken Stock
100 g. Carrot, Julienned
100 g. Bell Peppers, Julienned
100 g. Cabbage, Shredded
50 g. Onion, Chopped
3 Garlic Cloves, Minced
2 g. Ginger, Minced
2 g. Turmeric Powder
2 g. Cumin Powder
30 ml. Vegetable Oil
2 g. Salt
2 g. Pepper
Cook the noodles according to package instructions and set aside.
Heat oil in a pot and sauté the onions, garlic, and ginger until fragrant.
Add the chicken pieces and cook until they turn white.
Add the turmeric and cumin, and sauté for a minute.
Pour in the chicken stock and bring to a boil.
Add the carrots, bell peppers, and cabbage to the pot, and simmer for about 10 minutes until the vegetables are tender.
Add the cooked noodles to the pot, season with salt and pepper, and cook for a few more minutes.
Serve hot.