Nepali Vegetable Thukpa

Equipment

• ✓ Soup pot
• ✓ Noodle saucepan
• ✓ Colander
• ✓ Ladle

Ingredients

• 250 g dried wheat noodles
• 180 g cabbage, finely sliced
• 150 g carrot, matchsticks
• 150 g mushrooms, sliced
• 120 g onion, sliced
• 200 g tomatoes, chopped
• 15 g ginger, minced
• 15 g garlic, minced
• 25 ml neutral oil
• 1.3 litres vegetable stock
• 20 ml light soy sauce
• 3 g ground cumin
• 2 g chilli flakes
• 20 ml lemon juice
• 20 g spring onion, sliced
• 15 g coriander leaves

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Keep noodles and broth separate for leftovers. Cutting vegetables thinly keeps the cooking time short and the texture distinct.

Ingredient choices: The recipe uses dried wheat noodles; different noodle types need different cooking times. Slice cabbage, carrot and mushrooms to manageable sizes for eating with noodles. Vegetable stock and soy sauce both affect the salt level.

Cooking control: Develop the onion-tomato aromatic base, then simmer the vegetables until tender but distinct. Cook noodles separately when the method directs and portion them near serving time. Taste the broth after adding soy sauce and before the final lemon.

If something goes wrong: A bowl that turns dry usually sat too long after noodles entered the broth. Keep noodles and soup separate for planned leftovers. If the broth tastes flat, check salt and acidity before adding more chilli.

Ingredient Substitutions

• ↔ Wheat noodles → rice noodles, following their packet
• ↔ Cabbage → pak choi
• ↔ Mushrooms → extra carrot or courgette

Food Safety & Doneness

Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C.

Serving & Plating

Place noodles in deep bowls, ladle over hot vegetables and broth, then add spring onion and coriander. Serve immediately so the noodle texture remains clear.

Storage

Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.