Veggie Hakka Noodles - 1 packet150gms / 5.3 oz packet
Chopped Onion - ¼ cup
String Beans - 5 to 6
Carrot - 1
Chopped Cabbage - ¼ cup
Spring onions - 2 + for garnishing
Cilantro - 2 tbsps
Sweet Chilli Sauce - 3 tbsps
Garlic cloves - 2
Soy Sauce - 2 tsps
Vegetable broth - 4 cups
Dal Water - 1 cupOptional, regular water can be added instead
Oil - 2 tsps
cumin powder - ½ tsp
Garam Masala - ¼ tsp
Salt - 1.5 tsps
Cook the noodles as per the instruction and set aside. Make sure the noodles are al-dente.
Chop the vegetables and set aside.
Heat a wok or pan and add oil. (Basically wide pan)
Once the oil is hot, add the chopped onion and garlic.
Once the onion turns translucent, add the other chopped veggies (beans, carrots, cabbage and green onions) and salt.
Mix them well and cook for couple of minutes.
Now add garam masala, sweet chili sauce, soy sauce and mix well.
Add the dal water and vegetable broth. Let it simmer for 5 minutes.
After 5 minutes, add the chopped cilantro and mix well and simmer it again for 4 to 5 minutes.
Finally add the cooked noodles and cumin powder. Mix them well and let it simmer for 2 to 3 minutes.
Check for salt and spice at this stage and adjust accordingly. (Instead adding chili sauce, pepper powder can be added)
That’s it. Turn off the heat and thukpa is ready. :-) Serve hot with green onion garnishing.
Any noodles variety can be used. Egg noodles, rice noodles, flat noodles can be used instead of the hakka noodles. I went with store bought vegetable broth. You can use home made or veggie cubes or any other favorite broth of your choice. To be honest, plain water is also sufficient for this recipe. Dal water is completely optional. I had a reserve of 1 cup dal water and instead of using it my rasam, I used it in soup. Adjust the salt and spices according to your preference. If the soup thickens, (noodles will absorb all the water content) add more water, salt and pepper powder and simmer it again before serving.