Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Sikkim · Breakfast

Thukpa

Traditional 3. Thukpa recipe

🧺 Ingredients

• 200g hakka noodles (or egg noodles)
• 1.5 liters water (for noodles and broth)
• 1 tbsp oil (15ml)
• 1 medium onion (100g), thinly sliced
• ½ cup cabbage (50g), finely shredded
• 1 medium carrot (80g), julienned
• 5–6 mushrooms (60g), sliced
• 4 cloves garlic (12g), minced
• 1 inch ginger (8g), minced
• 2 green onions/spring onions (20g), chopped
• ½ tsp turmeric powder
• ½ tsp garam masala
• ¼ tsp black pepper (crushed)
• 1 tbsp soy sauce
• 1 tsp salt (5g)
• Fresh coriander (5g)

👩‍🍳 How to make Thukpa

1. Boil 1.5 liters water in large pot with ½ tsp salt.
2. Add noodles; cook 3–5 minutes until soft but not mushy; drain and set aside.
3. In same pot, heat oil over high heat.
4. Add onion; fry 1 minute until edges soften.
5. Add garlic, ginger, and green onions; fry 30 seconds.
6. Add cabbage, carrot, and mushrooms; stir-fry 2–3 minutes on high heat.
7. Sprinkle turmeric and garam masala; fry 30 seconds.
8. Pour 1 liter water or vegetable stock; bring to boil.
9. Reduce to medium; add soy sauce and black pepper; simmer 5 minutes.
10. Garnish with fresh coriander and extra green onions.
11. ---

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