Tibetian Thukpa

Noodles cooked in vegetable stock


  • 1 teaspoon Butter
  • 1 teaspoon Ginger garlic paste
  • 1 Onion, small diced
  • 1 teaspoon Chilli powder
  • 1 1/2 cups Mixed veggies (small potato, yellow capsicum, tomato, spinach, beans)
  • 2 teaspoons Soya sauce
  • 2 1/2 cups vegetable stock
  • Cooked noodles
  • Salt and pepper, per taste
  • lemon juice, optional


  1. Cook the noodles and keep aside.
  2. Heat the butter in a pan. Sauté the diced onions and ginger garlic paste until onions are done.
  3. Add the stock and bring it to boil.
  4. Add the vegetables except the spinach, cover and cook until done.
  5. Add salt and pepper and soya sauce. Check the seasoning and adjust.
  6. Add the cooked noodles and spinach. Cook for 2-3 minutes more and take off the heat.
  7. Add the lemon juice, if preferred and serve hot.

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