Vegetable Thukpa

🛒 Ingredients

• Dry Wheat Noodles 75 g · 260 kcal
• Vegetable Broth 300 g · 15 kcal
• Green Cabbage 50 g · 12 kcal
• Carrot 30 g · 12 kcal
• Green Bell Pepper 30 g · 9 kcal
• Spinach 30 g · 7 kcal
• Mushrooms 30 g · 8 kcal
• Onion 30 g · 12 kcal
• Garlic 5 g · 7 kcal
• Ginger 5 g · 4 kcal
• Soy Sauce 16 g · 12 kcal
• Sesame Oil 4 g · 40 kcal
• Vegetable Oil 4 g · 40 kcal
• Green Chili 5 g · 2 kcal
• Fresh Cilantro 5 g · 1 kcal

👨‍🍳 Instructions

1. Boil the wheat noodles according to package instructions until al dente; drain and set aside, tossing with a little oil to prevent sticking.
2. In a large pot or Dutch oven, heat vegetable oil over medium heat; add chopped onion, minced garlic, grated ginger, and green chili (if using), then sauté until fragrant for 2-3 minutes.
3. Add shredded cabbage, julienned carrots, sliced bell pepper, and sliced mushrooms to the pot; stir-fry for 5-7 minutes until the vegetables start to soften but remain slightly crisp.
4. Pour in the vegetable broth and soy sauce; bring the mixture to a simmer, then reduce heat and let it gently cook for 5-10 minutes to allow flavors to meld.
5. Stir in the fresh spinach until it wilts, then add the cooked noodles and sesame oil; toss gently to combine and heat through for 1-2 minutes.
6. Taste and adjust seasoning if necessary, then ladle the Vegetable Thukpa into bowls and garnish with fresh cilantro before serving hot.