Vegetable Thukpa
Vegetable thukpa is a favorite dish during the Tibetan New Year celebration in Nepal. Everyone in my family loves this healthy noodly dish, especially the children! 
egg noodles
1
(16 ounce) package
mustard oil
2
tablespoons
chopped onion
1
cup
green chile peppers, chopped
3
minced garlic
1
tablespoon
minced fresh ginger root
1
tablespoon
finely chopped lemongrass
1
tablespoon
ground cumin
1
teaspoon
ground turmeric
½
teaspoon
green bell pepper, chopped
1
large
sliced fresh mushrooms
4
ounces
vegetable broth
2
cups
chopped tomatoes
½
cup
plain yogurt
½
cup
soy sauce
4
teaspoons
1/2 teaspoon ajwain
1 bay leaf
salt and ground black pepper to taste
fresh spinach
1
(6 ounce) package
chopped fresh cilantro
1
tablespoon
 Fill a large pot with lightly salted water and bring to a rapid boil. Add egg noodles and boil until tender yet firm to the bite, 7 to 9 minutes. Drain, rinse, and drain again. Set aside.
  While the egg noodles cook, heat mustard oil in a saucepan over medium-high heat. Add onion and fry until light brown, about 5 minutes. Add chiles, garlic, ginger, lemongrass, cumin, and turmeric; sauté for 1 minute. Add bell pepper and mushrooms; stir-fry for 6 minutes. Add broth, tomatoes, yogurt, soy sauce, ajwain, bay leaf, salt, and pepper; cook until vegetables are tender, about 5 minutes.
  Add egg noodles and simmer for 3 minutes. Stir in spinach and cook for 1 to 2 minutes. Garnish with chopped cilantro.
