Vegetable Thukpa

备料

配料

做法

分步操作

1. 1

   Bring a large pot of salted water to a boil.

   约 5分钟

2. 2

   Add the egg noodles to the boiling water and cook according to package directions until al dente.

   约 5分钟

   烹饪提示： Do not overcook the noodles, as they will continue to soften slightly in the hot soup.

3. 3

   Drain the noodles and rinse them under cold water to prevent sticking, then set aside.

   约 1分钟

4. 4

   In a large pot or Dutch oven, heat the vegetable oil over medium heat.

   约 1分钟

5. 5

   Add the yellow onion and cook until softened, about 3-5 minutes.

   约 4分钟

6. 6

   Stir in the minced garlic and grated ginger and cook for another minute until fragrant.

   约 1分钟

   烹饪提示： Be careful not to burn the garlic.

7. 7

   Add the julienned carrots, shredded cabbage, and thinly sliced bell pepper to the pot.

8. 8

   Sauté the vegetables for 5-7 minutes until they start to soften.

   约 6分钟

9. 9

   Pour in the vegetable broth, soy sauce, and rice vinegar.

10. 10

    Bring the soup to a gentle boil, then reduce the heat to a simmer and cook for 10 minutes to allow the flavors to meld.

    约 12分钟

11. 11

    Stir in the chopped spinach and sesame oil, cooking for just 1-2 minutes until the spinach wilts.

    约 2分钟

12. 12

    Season the soup with salt and black pepper to taste.

    烹饪提示： Adjust seasonings as needed before serving.

13. 13

    Divide the cooked noodles among serving bowls.

    约 1分钟

14. 14

    Ladle the hot thukpa soup over the noodles.

    约 1分钟

15. 15

    Garnish with sliced green onion and fresh cilantro before serving.