Vegetable Thukpa (Noodle Soup)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 200 g dried egg noodles
- 1 onion, finely sliced
- 150 g carrot, julienned
- 200 g cabbage, roughly chopped
- 2 tbsp vegetable oil
- 3 garlic cloves
- 10 g fresh ginger, grated
- 1 vegetable stock cube
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 293 kcal
- Protein
- 7.9 g
- Carbohydrate
- 44.3 g
- of which sugars
- 7 g
- Fat
- 8.8 g
- of which saturates
- 1.1 g
- Fibre
- 4.6 g
- Salt
- 1.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pan and fry the onion for 5 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 2
Add the carrots and cabbage and stir-fry for 3 minutes.
- 3
Crumble in the vegetable stock cube and add 1 litre water, bring to the boil and simmer for 8 minutes, until the vegetables are tender.
- 4
Add the dried egg noodles and cook for a further 5-6 minutes, until tender.
- 5
Scatter with the fresh coriander and serve hot in bowls.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.