Thukpa

Tibetan-Nepali noodle soup with vegetables and meat

• - 200g noodles (thukpa noodles or any flat noodles)
• - 1/2 lb chicken or beef, thinly sliced
• - 2 cups mixed vegetables (cabbage, carrots, spinach)
• - 1 cup onion, sliced
• - 1 tablespoon ginger-garlic paste
• - 6 cups chicken broth
• - 2 tablespoons soy sauce
• - 1 teaspoon chili flakes
• - 2 tablespoons oil
• - Salt and pepper to taste
• - Green onions and cilantro for garnish
• - Chili oil for serving

1. 1

   Cook noodles according to package directions. Drain and set aside.
2. 2

   Heat oil in a large pot. Add meat and stir-fry until browned. Remove and set aside.
3. 3

   In the same pot, saute onions until soft. Add ginger-garlic paste.
4. 4

   Add vegetables and stir-fry for 2 minutes.
5. 5

   Pour in broth, bring to boil. Add soy sauce, chili flakes, salt and pepper.
6. 6

   Simmer for 10 minutes. Return meat to pot.
7. 7

   Divide noodles among bowls. Ladle hot soup over noodles.
8. 8

   Garnish with green onions, cilantro and a drizzle of chili oil.