Name: Vegetable Thukpa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: tibetan
Ingredients: 150 g Hakka Noodles (Or any other wheat-based noodles); 2 tbsp Vegetable Oil (Any neutral cooking oil); 1 tbsp Ginger (Finely minced); 1 tbsp Garlic (Finely minced); 1 pcs Green Chili (Slit lengthwise, adjust to taste); 1 pcs Onion (Medium, thinly sliced); 1 pcs Carrot (Medium, julienned); 1 cup Cabbage (Finely shredded); 1 pcs Red Bell Pepper (Small, julienned); 0.5 cup Mushrooms (Sliced); 6 cup Vegetable Stock (Low sodium is recommended); 2 tbsp Soy Sauce (Use low sodium if possible); 1 tbsp Rice Vinegar; 1 tbsp Red Chili Sauce (e.g., Sriracha, adjust to your spice preference); 1 tsp Salt (Adjust to taste, as stock and soy sauce contain salt); 0.5 tsp Black Pepper Powder (Freshly ground for best flavor); 3 tbsp Spring Onions (Chopped, for garnish); 3 tbsp Coriander Leaves (Chopped, for garnish)

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Veg Momos & Thukpa Recipe - Tibetan-Inspired Indo-Chinese Lunch | CraftMyMeals

Instructions

1
Prepare the Dough
- In a mixing bowl, combine the all-purpose flour, 0.5 tsp of the salt, and 1 tsp of the vegetable oil.
- Gradually add water while mixing to form a firm, smooth, and pliable dough. Do not make it too soft.
- Knead for 5-7 minutes until the dough is elastic. Cover with a damp cloth and let it rest for at least 30 minutes.
2
Prepare the Vegetable Filling
- Heat the remaining 6 tsp (2 tbsp) of vegetable oil in a pan or wok over medium-high heat.
- Add the minced garlic, grated ginger, and green chilies. Sauté for 30 seconds until fragrant.
- Add the chopped onions and sauté for 1-2 minutes until they become translucent.
- Increase the heat to high, add the shredded cabbage, grated carrot, and chopped bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crunchy.
- Reduce the heat, then add soy sauce, white vinegar, the remaining 0.75 tsp salt, and black pepper. Mix everything well.
- Turn off the heat, stir in the chopped spring onion greens, and transfer the filling to a separate bowl to cool completely.
3
Shape the Momos
- After the dough has rested, knead it again for one minute.
- Divide the dough into 20 equal-sized small balls. Keep them covered with a damp cloth to prevent drying.
- Take one ball, dust it lightly with flour, and roll it into a thin circle about 3-4 inches in diameter. Aim to make the edges thinner than the center.
- Place about 1 to 1.5 teaspoons of the cooled filling in the center of the wrapper. Do not overfill.
- To shape, lift one edge of the wrapper and start making small pleats along the edge. Bring all the pleats together in the center to form a pouch, and pinch the top to seal it tightly.
4
Steam the Momos
- Lightly grease a steamer tray with oil to prevent the momos from sticking.
- Arrange the shaped momos on the tray, ensuring there is some space between each one for even cooking.
- Steam over boiling water for 10-12 minutes on medium-high heat.
- The momos are cooked when the wrappers appear translucent and shiny, and feel non-sticky to the touch. Steam in batches if necessary.
5
Serve
- Carefully remove the momos from the steamer and serve immediately with a spicy momo chutney or chili garlic sauce.

Ingredients

150 g Hakka Noodles (Or any other wheat-based noodles)
2 tbsp Vegetable Oil (Any neutral cooking oil)
1 tbsp Ginger (Finely minced)
1 tbsp Garlic (Finely minced)
1 pcs Green Chili (Slit lengthwise, adjust to taste)
1 pcs Onion (Medium, thinly sliced)
1 pcs Carrot (Medium, julienned)
1 cup Cabbage (Finely shredded)
1 pcs Red Bell Pepper (Small, julienned)
0.5 cup Mushrooms (Sliced)
6 cup Vegetable Stock (Low sodium is recommended)
2 tbsp Soy Sauce (Use low sodium if possible)
1 tbsp Rice Vinegar
1 tbsp Red Chili Sauce (e.g., Sriracha, adjust to your spice preference)
1 tsp Salt (Adjust to taste, as stock and soy sauce contain salt)
0.5 tsp Black Pepper Powder (Freshly ground for best flavor)
3 tbsp Spring Onions (Chopped, for garnish)
3 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1
Cook the noodles according to package directions until al dente. Drain, rinse with cold water to stop the cooking process, and toss with a few drops of oil to prevent sticking. Set aside.
2
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the minced ginger, garlic, and slit green chili. Sauté for about 30-45 seconds until fragrant.
3
Add the sliced onions and cook for 2-3 minutes until they become soft and translucent. Then, add the julienned carrots, shredded cabbage, bell pepper, and sliced mushrooms. Stir-fry for 4-5 minutes until the vegetables are slightly tender but still retain a crunch.
4
Pour in the vegetable stock. Add the soy sauce, rice vinegar, red chili sauce, salt, and black pepper powder. Stir well to combine all the ingredients.
5
Bring the soup to a rolling boil, then reduce the heat to low. Let it simmer gently for 5-7 minutes to allow the flavors to meld together. Taste and adjust seasoning if necessary.
6
To serve, divide the cooked noodles equally among four serving bowls. Ladle the hot vegetable broth over the noodles, ensuring each bowl gets a generous amount of vegetables. Garnish with freshly chopped spring onions and coriander leaves. Serve immediately.

Veg Momos with Vegetable Thukpa

Nutrition per Serving

Recipes in this Meal

1. Veg Momos

Ingredients

2. Vegetable Thukpa

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About Veg Momos with Vegetable Thukpa

Instructions

Ingredients

Instructions