The Brown Scooter January, 2015 | Page 13

METHOD
Precook your preferred noodles in boiling water and drain when they are slightly
undercooked.
Prepare fresh vegetable/chicken broth.
In a saucepan, heat oil and add onions and sauté till golden brown. Stir well for a minute
or so. Sauté all the vegetables on high heat for a minute. (If you are using chicken, this is a
good time to put the pieces of chicken and brown them well).
In the meanwhile, prepare your paste by combining crushed Szechwan peppers,
chilli-garlic, ginger, garlic, yellow curry powder, tomato sauce, vinegar and light soy. Run
the mixture in a blender untill well-processed.
Add Thukpa paste in the saucepan and fold the paste for a minute with the vegetables.
Pour in the broth and mix well. Add in salt and pepper.
Cook on simmer for 5 minutes.
To serve, pour soup broth into a serving bowl and add the cooked rice noodles. Serve
immediately.
Garnish with freshly chopped cilantro