Thukpa

Ingredients

• 200 g egg or wheat noodles
• 250 g boneless chicken, thinly sliced
• 6 cups chicken stock or water
• 1 onion, sliced
• 1 tomato, chopped
• 1 carrot, cut into strips
• 1 cup shredded cabbage
• A handful of spinach
• 1 tbsp each chopped ginger and garlic
• 1–2 green chillies or dalle chilli
• ½ tsp turmeric (optional)
• 1 tbsp soy sauce
• 2 spring onions, chopped
• 2 tbsp oil
• Salt and pepper to taste

Method

1. Boil the noodles until just cooked, drain and rinse in cold water.
2. Heat oil and fry the onion, ginger, garlic and chillies until soft.
3. Add the chicken and fry for 3–4 minutes, then add the tomato and turmeric.
4. Pour in the stock and simmer for 10 minutes. Add carrot and cabbage and cook for 5 minutes.
5. Add spinach, soy sauce, salt and pepper.
6. Divide the noodles among bowls, ladle the hot soup over and top with spring onion.