Vegetable Thukpa

Ingredients

 * 1 lb tibetan noodles, similar to spaghetti, cavatelli
 * 3 c assorted vegetables (cauliflower, carrots, green beans, mustard greens, potatoes)
 * 1/2 lb spinach, washed, chopped
 * 1 c onion, chopped
 * 1 tb garlic, minced
 * 1 tb ginger, minced
 * 1 ts turmeric
 * 1 ts cumin powder
 * 1/2 ts jwanu (lovage seeds)
 * 3 fresh chilies, julienned
 * 1 bay leaf
 * 1 c tomatoes
 * 1/2 c yogurt
 * 2 tb soy sauce
 * 2 c vegetable broth
 * 2 tb mustard oil
 * salt and pepper
 * 1 tb chopped cilantro

Directions
Cook noodles in boiling salted water until slightly undercooked. Drain and rinse.  In a sauce pan heat 2 tablespoons of mustard oil. Add onions, fry till light brown.  Add turmeric, garlic, ginger, cumin powder, and chilies.  Stir well for 1 min.  Put the assorted vegetables and stir-fry well, about 5 min.  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 5 more minutes or until nice consistency of the sauce is attained.  At last, add spinach and fold into the stewed noodles for a minute or so, until wilted.  Garnish with chopped cilantro. Serve with roti.