Vegetable Thukpa Recipes

THUKPA

Growing up in Ranchi, a city in eastern India, Maneet Chauhan frequently traveled with her family by train, sometimes spending two or three days in the open-air cars. She didn't mind the long trips: In train stations throughout India, vendors sell chaat, a broad term for savory street snacks, so every stop was an opportunity to taste new things. Decades later, the Chopped judge still thinks about those journeys. "I got a glimpse of the amazing diversity of Indian food," she says. Her new cookbook, Chaat, is filled with recipes inspired by memories - like eating bhel puri at a historic Mumbai train station, or warming up with a Tibetan noodle soup called thukpa during a winter ride through Guwahati. "I've had some of these dishes only once or twice, but they made a profound impact on my life," she says. "Years later I still remember them."

Provided by Maneet Chauhan

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

Thukpa image

Steps:

In a food processor, combine the tomatoes, ginger, garlic, serranos, cumin and oil and process until smooth. Transfer the paste to a heavy-bottomed pot along with the chicken and cook over medium-high heat, stirring occasionally, until aromatic, 3 to 4 minutes. Add the stock and bring to a boil.
Reduce the heat to medium and add the carrot, bell peppers, beans, bamboo shoots and cabbage. Cover the pot halfway and simmer until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Using tongs, transfer the chicken to a plate. Once it is cool enough to handle, tear it into bite-sized pieces and return it to the pot.
Add the noodles and lemon juice and simmer until the noodles are tender, 4 to 6 minutes. Season with salt.
Spoon the thukpa into bowls, garnish with scallions and bean sprouts and serve very hot.

Ingredients

2 large tomatoes, coarsely chopped
1 1-inch piece fresh ginger, peeled with a spoon
4 garlic cloves, peeled
3 serrano chiles
2 teaspoons cumin seeds
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs
2 quarts chicken stock
1 large carrot, peeled and coarsely chopped
2 red, yellow or orange bell peppers, coarsely chopped
1 cup coarsely chopped green beans
1 can (8 ounces) bamboo shoots, drained
1 cup shredded green cabbage
6 ounces thin rice noodles
Juice of 1 lemon
Kosher salt
Finely chopped scallions
Bean sprouts

VEGETABLE THUKPA

This is a spicy, fragrant vegetarian dish. It has a long list of ingredients, but most are spices and condiments. Adjust the amount of chilies to your liking. Adapted from Creative Nepali Cooking.

Provided by Janin (MamiJ) Sayun

Categories Pasta

Time 40m

Number Of Ingredients 16

Vegetable Thukpa image

Steps:

1. Cook noodles in boiling salted water until slightly undercooked. Drain and rinse.
2. In a saucepan heat the two tablespoons of cooking oil. Add onions, fry until light brown. Add turmeric, garlic, ginger, and chilies. Stir well for a minute or so.
3. Add the assorted vegetables and stir-fry well, about five minutes.
4. Add tomatoes, soy sauce, broth or water, bay leaf, salt and pepper and cook until vegetables are tender.
5. Add spinach, and cook for a coupe minutes, until spinach is wilted. Add the noodles and serve garnished with cilantro.

Ingredients

1 lb tibetan noodles or spaghetti
2 c assorted vegetables (cauliflower, carrots, green beans, mustard greens, potatoes)
1 bunch spinach, washed and cut into pieces
1 c onion, chopped
1 Tbsp garlic, minced
1 Tbsp ginger, minced
1/2 tsp teaspoon turmeric
3 red chilies, julienned
1 bay leaf
1 c tomatoes, chopped
2 Tbsp soy sauce
1 Tbsp lime juice
4 c vegetable broth or water
2 Tbsp cooking oil
salt and pepper
chopped cilantro for garnish

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Vegetable Thukpa Recipes

THUKPA

VEGETABLE THUKPA

This is a spicy, fragrant vegetarian dish. It has a long list of ingredients, but most are spices and condiments. Adjust the amount of chilies to your liking. Adapted from Creative Nepali Cooking.

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