Sikkimese Veg Gyathuk
A comforting Himalayan noodle soup infused with ginger, garlic, and fresh winter vegetables. This soul-warming bowl from Sikkim offers delicate spice and aromatic broth perfect for cold days.
45min
Total Time
4
Servings
Sikkimese
Cuisine
Recipe
1
Boil noodles in salted water according to package instructions until al dente, drain, toss with a few drops of oil, and set aside.
2
Heat mustard oil in a deep pot until smoking point, then reduce heat and add chopped garlic, ginger, and green chili. Saute until fragrant.
3
Add mushrooms and saute for two minutes until slightly browned.
4
Add cabbage and carrots, stir-frying on medium-high heat for 2-3 minutes while retaining crunch.
5
Pour in vegetable stock and soy sauce, bring the broth to a gentle simmer, and season with black pepper and salt.
6
Stir in chopped spinach and simmer for 2 minutes until the leaves wilt.
7
Divide cooked noodles among serving bowls, ladle hot broth and vegetables over noodles, garnish with spring onion greens, and serve hot.
Ingredients
200g wheat noodles
1 tbsp mustard oil
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
1 green chili, slit
1 cup finely sliced cabbage
1/2 cup shredded carrots
1/2 cup sliced mushrooms
1/2 cup chopped spinach
4 cups vegetable stock
1 tbsp soy sauce
1/2 tsp black pepper powder
Salt to taste
2 tbsp chopped spring onion greens for garnish
*This AI-generated recipe may contain inaccuracies.