Sikkimese Vegetable Vermicelli Thukpa

Name: Sikkimese Vegetable Vermicelli Thukpa
Total time: 2400 s
Yield: 4 people
Cuisine: Indian
Ingredients: 100 gms rice vermicelli noodles; 1 tbsp oil; 1 tsp salt; 1 inch piece of ginger; 6-8 cloves garlic; 2 green chillies; 1 tbsp fresh coriander stems; 1 medium onion; 1 medium tomato; 1 tsp sesame oil; 1/2 cup oil; 1 tbsp chopped garlic; 2 tsp sesame seeds; 1 tbsp chili flakes; 1 tbsp light soy sauce; 1 tbsp oil; 1/4 tsp turmeric powder (haldi); 4 cups vegetable stock; 1/2 cup carrots julienned; 1/2 cup red bell pepper julienned; 1/2 cup green bell pepper julienned; 1/2 cup yellow bell pepper julienned; 1/2 cup mushrooms sliced; 1/2 cup cabbage shredded; 1 tbsp vinegar; 1/2 tsp black pepper powder; 1 tbsp light soy sauce; 1/4 cup chopped spring onions greens; 1/4 cup chopped coriander leaves

Madhu Bindra @madhubindra

Noodles, broth, fresh vegetables, and herbs. Thukpa is a versatile, hearty, and delicious noodle soup of the Himalayan region. Try out this gluten-free version of the Sikkimese Vegetable Thukpa with rice vermicelli. #ga24 #vermicelli #sikkim

Madhu Bindra @madhubindra

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Ingredients

40 minutes

4 people

For the vermicelli noodles
100 gmsrice vermicelli noodles
1 tbspoil
1 tspsalt
For the thukpa paste
1 inchpiece of ginger
6-8 clovesgarlic
2green chillies
1 tbspfresh coriander stems
1medium onion
1medium tomato
1 tspsesame oil
For the chilli oil
1/2 cupoil
1 tbspchopped garlic
2 tspsesame seeds
1 tbspchili flakes
1 tbsplight soy sauce
For the thukpa soup
1 tbspoil
1/4 tspturmeric powder (haldi)
4 cupsvegetable stock
1/2 cupcarrots julienned
1/2 cupred bell pepper julienned
1/2 cupgreen bell pepper julienned
1/2 cupyellow bell pepper julienned
1/2 cupmushrooms sliced
1/2 cupcabbage shredded
1 tbspvinegar
1/2 tspblack pepper powder
1 tbsplight soy sauce
1/4 cupchopped spring onions greens
1/4 cupchopped coriander leaves

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Steps

40 minutes

1

To begin, boil the vermicelli noodles according to the instructions on the package. Be sure to season the water with salt. Drain and add oil. Mix well and keep aside.
2

Prepare the thukpa paste by blending together onion, tomato, ginger, garlic, green chillies, coriander stems, and oil into a smooth paste. Keep aside.
3

For the chilli oil, heat oil in a pan. Add chopped garlic and sesame seeds. As they begin to crackle, add chili flakes, and light soy sauce. Cook for a minute. Remove to a bowl and keep aside.
4

To prepare the thukpa soup, heat 1 tbsp oil in a wok. Add in the thukpa paste with turmeric powder. Saute for a few minutes until the liquid dries up a bit.
5

Add in the carrots, bell peppers, mushrooms, and cabbage. Saute for a minute or two.
6

Just as they begin to sweat, add in the vegetable stock. This ensures that the vegetables remain crunchy. Bring it to a boil and let it simmer for a few minutes.
7

Now add in the vinegar, light soy sauce, and black pepper powder. Mix well and cook for a minute. Make sure the vegetables remain crunchy.
8

Finish with spring onions greens and chopped green coriander leaves. Mix well. Check the salt and add more if required.
9

To assemble, place the vermicelli noodles in a bowl. Pour over the thukpa soup. Top with some spring onions greens and chopped coriander leaves. Finish with a drizzle of the chilli oil. The Sikkimese Vegetable Thukpa is ready to serve.