Ingredients:
- For Noodles:
- 100 g Shirataki Noodles (Udon Shirataki Noodles/ Urban Platter Shirataki Noodles)
- For Vegetable Broth:
- 1 carrot, julienned
- 1 onion, sliced
- 1/2 cup cabbage, shredded
- 1/2 cup mushrooms, sliced
- 1 bell pepper, julienned
- 200g paneer/ tofu, cubed
- 1 green chili, chopped
- 1 tbsp ginger, finely chopped
- 1 tbsp garlic, finely chopped
- 2 tbsp soy sauce
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1/4 cup green onions, chopped
- 1 tbsp oil
- For Tomato Chutney:
- 2 tomatoes, roasted and chopped
- 10-12 dried red chilies, soaked
- 3-4 green chilies, chopped
- 1/4 cup coriander leaves, chopped
- 1 lemon, juiced
Instructions:
- Cook the noodles as given in the instructions and keep it aside.
- Heat oil in a large pot. Add ginger and garlic, sauté until golden. Add green chili, cabbage, mushrooms, bell pepper, and spring onions.
- Stir in soy sauce, turmeric powder, and chili powder. Sauté until vegetables soften.
- Pour in vegetable stock and reserved noodle water. Bring to a boil, simmer for 2–3 minutes. Add noodles and mix well.
- Add paneer or tofu and let it simmer for a few minutes.
- For tomato chutney: Roast tomatoes until charred. Blend with soaked dried red chilies, green chilies, coriander leaves, and lemon juice into a coarse paste.
- Ladle Thukpa into serving bowls. Top each bowl with a spoonful of spicy tomato chutney. Garnish with coriander and spring onions.
- Serve hot and enjoy!
