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
