This is one of my favourite non meat dishes, for those times when I have just had enough of meat. I collected this recipe from a Tibetan student of mine, when I was teaching in New Zealand, the student in this case was often the master. He taught me a lot about Tibetan and Nepalese vegetarian dishes along with the art of momo making (a type of dumpling); the local Gurkha restaurant serve excellant momo by the way (=[:-D
| vegetable oil | 1 | tbs |
| fresh ginger - grated | 1 | tbs |
| fresh garlic - finely chopped | 1 | tbs |
| red onion | 1 | pc |
| tumeric | 1 | tsp |
| curry powder | 1 | tsp |
| chilli flakes | 1/2 | tsp |
| garam masala | 1 | tsp |
| potato - cooked | 1 | pc |
| tomato | 4 | pc |
| water | 4 | cups |
| flat egg or rice noodles | 200 | gm |
| spinach leaves | 1 | bunch |
| soy sauce - light | 2 | tbs |
| salt & pepper | sq |
- warm the oil over a gentle heat
- add the ginger, garlic and finely chopped onion and cook gently for 2-3 minutes until the onion softens
- add all the spices (reducing the amount of chilli flakes to suit your own heat tolerences), combine well and cook gently for another 2-3 minutes
- add the cooked potato and tomatoes (both cut into 1cm cubes)
- add the water and bring to the boil
- add the noodles and simmer until cooked (approx 5 minutes), stirring occasionally. To test the noodle; strain one out and gently squeeze, if it is cooked it will break easily
- add the washed spinach leaves and stir through
- add the soy sauce
- taste and season as required, adding more water if it has thickened too much
chef notes
in place of the chilli flakes, try serving with Thai sweet chilli seperately along with crispy noodles
