Vegetable Thukpa

Ingredients

 * 1 lb Tibetan noodles, similar to spaghetti, cavatelli
 * 3 cup assorted vegetables (cauliflower, carrots, green beans, mustard greens, potatoes)
 * ½ lb spinach, washed, chopped
 * 1 cup onion, chopped
 * 1 tbsp garlic, minced
 * 1 tbsp ginger, minced
 * 1 tsp turmeric
 * 1 tsp cumin powder
 * ½ tsp jwanu (lovage seeds)
 * 3 fresh chilies, julienned
 * 1 bay leaf
 * 1 cup tomatoes
 * ½ cup yogurt
 * 2 tbsp soy sauce
 * 2 cup vegetable broth
 * 2 tbsp mustard oil
 * salt and pepper
 * 1 tbsp chopped cilantro

Directions

 * 1) Cook noodles in boiling salted water until slightly undercooked. Drain and rinse.
 * 2) In a sauce pan heat 2 tablespoons of mustard oil.
 * 3) Add onions, fry till light brown.
 * 4) Add turmeric, garlic, ginger, cumin powder, and chilies.
 * 5) Stir well for 1 minutes.
 * 6) Put the assorted vegetables and stir-fry well, about 5 minutes.
 * 7) To the vegetable mixture add tomatoes, soy sauce, yogurt, broth, jwanu, bay leaf, salt and pepper and cook until vegetables are tender.
 * 8) Add the noodles and stew for 5 more minutes or until nice consistency of the sauce is attained.
 * 9) At last, add spinach and fold into the stewed noodles for a minute or so, until wilted.
 * 10) Garnish with chopped cilantro.
 * 11) Serve with roti.