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Thupa Vinegar-Kissed Vegetables with Wheat Noodles
A Himalayan-style one-plate meal of fresh spiced wheat noodles pressed straight into boiling water, tossed in ghee with blanched cauliflower, cabbage, peas, beans and carrot, sharpened with white vinegar, garlic and cayenne.
- YieldServes 4
- Hands-on35 min
- Total46 min
- Difficulty
Ingredients
Noodles
- 65 gunbleached all-purpose flour, about 1/2 cup
- ½ tspcoarse kosher or sea salt
- ½ tspBangala garam masala (ground clove, cardamom and cinnamon)
- 3 tbspboiling water, about
Vegetable curry
- 100 gcauliflower florets, 2.5 cm pieces, about 1 cup
- 70 ggreen cabbage, thinly shredded, about 1 cup
- 70 gfrozen green peas, no need to thaw
- 55 ggreen beans, fresh or frozen, cut into 2.5 cm pieces
- 50 gcarrot, 1 small, peeled, thinly sliced on the bias
- 1½ tspcoarse kosher or sea salt, divided
- 2 tbspghee or canola oil
- 2 tbspdistilled white vinegar
- 2 tbspfresh cilantro leaves and tender stems, finely chopped
- 1 tspgarlic paste
- ½ tspcayenne (ground red pepper)
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