Chicken Thukpa

Instructions

1. 1

   Cook the Noodles

   • Bring a large pot of salted water to a boil. Cook the noodles according to package directions until they are al dente, typically for 5-7 minutes.
   • Drain the noodles and immediately rinse them under cold running water to stop the cooking process and remove excess starch.
   • Toss the noodles with 1 tsp of sesame oil to prevent them from sticking together. Set aside.
2. 2

   Sauté Aromatics and Chicken

   • Heat 2 tbsp of vegetable oil in a large pot or Dutch oven over medium-high heat.
   • Add the chicken pieces and cook for 3-4 minutes, stirring occasionally, until lightly browned on all sides. Remove the chicken from the pot and set it aside.
   • In the same pot, add the minced ginger, garlic, green chilies, and the white parts of the spring onions. Sauté for about 1 minute until fragrant.
3. 3

   Cook the Vegetables

   • Add the sliced onion to the pot and cook for 2-3 minutes until it softens and becomes translucent.
   • Add the julienned carrots, sliced bell pepper, and shredded cabbage. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. 4

   Simmer the Broth

   • Pour in the chicken broth and bring it to a rolling boil.
   • Stir in the soy sauce, rice vinegar, red chili sauce, turmeric powder, salt, and black pepper.
   • Return the cooked chicken to the pot. Reduce the heat to low, cover, and let the soup simmer for 5-7 minutes to allow the flavors to meld.
5. 5

   Assemble and Serve

   • Divide the cooked noodles evenly among four serving bowls.
   • Ladle the hot soup, ensuring each bowl gets a good amount of chicken and vegetables.
   • Garnish generously with chopped coriander leaves and the green parts of the spring onions.
   • Serve immediately with lime wedges on the side for squeezing over the soup.