Thupka Recipe Kit Recipe

About this recipe

Experience the authentic flavors of the Himalayas with our Thupka Recipe Kit, a hearty and wholesome noodle soup that’s perfect for any meal. This kit guides you to create a delicious bowl of thukpa, packed with fresh vegetables like cabbage, carrots, and tomatoes, seasoned with aromatic spices like ginger, garlic, and garam masala. Enhanced with egg hakka noodles and a zesty schezwan sauce, this dish is a comforting blend of warmth and flavor. Easy to prepare with step-by-step instructions, it’s ideal for cozy dinners or quick lunches. Order your Thupka Recipe Kit now on the AnyFeast website or app and bring the taste of the mountains to your kitchen!

Ingredients

• 1 Unit Organic Cabbage White 1 Unit
• - Ching'S Egg Hakka Noodles
• 1 Kg Carrots - 1kg
• 100 G Jumbo Garlic 100g
• 500 G Fresh Vine Tomato 500g
• 250G Ginger - 250g
• NaN Fresh Halal Chicken Leg Meat Skinless & Boneless
• 200G Birds Eye 2 Msc Battered Fish Fillets
• NaN Trs Lentils Brown Whole (Masoor)
• 1 Kg Natural Sea Salt Bwfo
• 1 L Ktc Sunflower Oil
• 100G Natco Kashmiri Chilli Powder, 100G
• 100G East End Garam Masala Powder

Instructions

1. 1. Begin by preparing the vegetables. Thinly slice the cabbage, carrots, and spring onions. Set aside.
2. 2. In a large pot, add a tablespoon of sunflower oil and heat over medium flame. Add finely chopped garlic cloves and a grated ginger root (250g), and sauté until fragrant.
3. 3. Add the sliced cabbage and carrots to the pot. Stir-fry for a few minutes until the vegetables start to soften.
4. 4. Dice the fresh tomatoes (500g) and add them to the pot. Stir well, cooking until the tomatoes become soft and integrate with the other vegetables.
5. 5. Season the mixture with a teaspoon of Kashmiri chilli powder, a pinch of turmeric powder, and a tablespoon of garam masala powder. Stir to combine and let the spices cook for a minute.
6. 6. Pour in approximately 4 cups of water and bring it to a gentle simmer. Add salt to taste.
7. 7. While the broth is simmering, cook the egg hakka noodles according to package instructions in a separate pot. Once cooked, drain and set aside.
8. 8. Add the cooked noodles to the simmering broth. Mix in two tablespoons of schezwan sauce for an extra kick of flavor.
9. 9. Allow everything to cook together for another 5-10 minutes, until the noodles absorb the flavors.
10. 10. Serve the thukpa hot, garnished with freshly chopped spring onions for a touch of freshness.