Vegetarian Thukpa

Vegetarian Thukpa

The Pan Mee noodles carry an ancient taste with a smooth and chewy dense texture, at the same time retaining its nutritional value. 

Yield: 1 serving
Preparation time: 15 minutes
Cooking time: 20 minutes 

• 1 cup EBliss RoRo Pan Mee
• 1 tablespoon Biogreen virgin Coconut Oil
• ½ tablespoon ginger (chopped)
• 1 small green chilli (chopped)
• ½ small onion (sliced)
• 1 small carrot (chopped)
• ½ tomato (chopped)
• 2 cups water
• 1 tablespoon Biogreen® Organic Blackstrap Molasses
• Pepper powder (sparingly)
• Biogreen 84 Live Sea Salt (sparingly)
• 5-8 baby spinach (chopped)
• 2 spring onion (chopped)
• 2 scallions (chopped) 

Preparation Method:-
1. Boil water in a pot and cook noodles as per the cooking instructions on how to cook the noodles. Once the noodles are cooked, drain the water and run it under cold water and keep aside until ready to use.
2. Heat oil in a sauce pan, sauté ginger, onion and green chilies until fragrant.
3. Add tomatoes and carrots and, sauté for couple of minutes until tomatoes are soft.
4. Add water and bring it to boil. Boil for 2-3 minutes.
5. Add spinach, scallions keeping aside some for garnish, Blackstrap Molasses, pepper and  salt and  continue to  boil the  water for another couple of minutes are until the vegetables are tender.
6. To serve, place cooked noodles to one side of the bowl and ladle some soup into it. Garnish with scallions. 

Health tips:-
Replacing  dark  soy  sauce  with  Biogreen®   Organic  Blackstrap  Molasses increases the nutritional value of the stock.
Replacing salt with Biogreen 84 Live Sea Salt help to enhance body repairing and immune system.

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