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)

CraftMyMeals

Steamed Veg Momos & Veg Thukpa Recipe - Vegan Dinner | CraftMyMeals

Instructions

1
Prepare the Dough
- In a mixing bowl, combine the all-purpose flour and 0.5 tsp salt. Add 1 tsp of oil and mix.
- Gradually add water while kneading to form a smooth, firm, and elastic dough. It should not be sticky.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2
Prepare the Vegetable Filling
- Heat 2 tbsp of oil in a pan or wok over medium-high heat. Add the minced garlic, grated ginger, and chopped green chilies. Sauté for 30 seconds until fragrant.
- Add the chopped onion and sauté for another minute until translucent.
- Add the shredded cabbage, grated carrots, and chopped bell pepper. Increase the heat to high and stir-fry for 2-3 minutes until tender-crisp. Do not overcook.
- Turn off the heat. Add soy sauce, vinegar, 0.75 tsp salt, and black pepper. Mix well.
- Stir in the chopped spring onion greens. Transfer the filling to a plate and let it cool down completely.
3
Shape the Momos
- After resting, knead the dough for another minute. Divide it into 24 small, equal-sized balls.
- Take one ball, dust it lightly with flour, and roll it into a thin circle about 3-4 inches in diameter, keeping the edges thinner than the center.
- Place about 1 to 1.5 teaspoons of the cooled filling in the center.
- To shape, fold the wrapper into a half-moon and pinch the edges, or create small pleats along one edge and join it to the other side to seal.
- Place the shaped momos on a greased plate, ensuring they don't touch each other. Keep them covered with a damp cloth.
4
Steam the Momos
- Prepare a steamer by adding water to the bottom pot and bringing it to a boil.
- Lightly grease the steamer tray with oil. Arrange the momos on the tray, leaving at least an inch of space between them.
- Place the tray over the boiling water, cover with a lid, and steam for 10-12 minutes on medium-high heat.
- The momos are cooked when the wrapper appears translucent and feels non-sticky to the touch.
5
Serve
- Carefully remove the momos from the steamer and serve immediately with a spicy tomato-sesame chutney or your favorite dipping 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.

Vegetable Momos with Vegetable Thukpa

Nutrition per Serving

Recipes in this Meal

1. Vegetable Momos

Ingredients

2. Vegetable Thukpa

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About Vegetable Momos with Vegetable Thukpa

Instructions

Ingredients

Instructions