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Preparation Time : 10
Cook Time : 30
Total Time : 40
noodles (regular or egg hakka noodles) 1 cups
onion, chopped 1 nos
garlic cloves, minced 5-6 nos
green chillies, chopped 1-2 nos
chopped spinach 1.5 cups
chopped carrot 3/4 nos
chopped carrot 3/4 cups
cumin powder (jeera) 1/2 tsp
parsley 1/2 tsp
mixed herbs 2 pinch
soy sauce 1 tsp
refined oil 1 tbsp
salt (or according to taste) 1 tsp
powdered black paper (or according to your tolerance) 1/2 tsp
hard boiled egg (optional) 1 nos
Soak noodles in hot water for 3 minutes. Drain the water and keep the noodles aside.
Boil the chopped veggies for sometime adding 1/2 tea-spoon salt until the veggies become soft.
Separate the veggies from the broth and keep both aside.
Heat oil in a pan and add minced garlic, chopped onion and chopped green chillies. Sautè until the onion turns translucent.
Add the boiled veggies and stir properly.
Add cumin powder, parsley, mixed herbs and soy sauce and stir for 1-2 minutes.
Now, add the vegetable broth, cover the lid and bring it to boil. Check the salt, add more if required.
Now slowly add the noodles and mix properly.
The noodles will absorb water. Add 1 cup of warm water (if you have some extra broth you can add that) and bring to boil.
Turn the flame off and sprinkle some black pepper and your Thukpa is ready to be served now.
If you like egg, slit a hard boiled egg and garnish your Thukpa with it. It's completely optional though.
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