non-vegetariandairy-free
indo_chinese
Chicken Manchurian Gravy with Veg Fried Rice
35 min
793 cal
40gProtein
90gCarbs
29gFat
2Recipes
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A warm, soul-satisfying Veg Thukpa, packed with veggies. Gut-friendly and energy-giving comfort in a bowl!
A heartwarming Tibetan noodle soup brimming with fresh vegetables and a savory, spiced broth. This one-pot meal is perfect for a chilly day, offering comfort and nourishment in every spoonful.
Serving size: 1.5 cups
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A warm, soul-satisfying Veg Thukpa, packed with veggies. Gut-friendly and energy-giving comfort in a bowl!
This indo_chinese dish is perfect for lunch or dinner. With 287.79 calories and 8.48g of protein per serving, it's a low-fat, low-cholesterol, low-calorie, low-phosphorus option for your meal plan.
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.
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.
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.
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.
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.
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.