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Himalayan Vegetable-Noodle Stew

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Ingredients Edit

Directions Edit

  1. Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. In a sauce pan heat two tablespoons of mustard oil. Add onions, fry till light brown. Add turmeric, garlic, ginger, cumin powder, and chilies. Stir well for a minute or so. Put the assorted vegetables and stir-fry well, about five minutes. To the vegetable mixture add tomatoes, soy sauce, yogurt, broth, jwanu, bay leaf, salt and pepper and cook until vegetables are tender. Add the noodles and stew for five more minutes or until nice consistency of the sauce is tained.
  2. And lastly, add spinach and fold into the stewed noodles for a minute or so until wilted. Garnish with chopped cilantro. Serve with roti.

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