Ingredients

Noodles

• 150 grams Tibetan Rice noodles
• 3 cups water
• 1 tbsp oil
• 1 tsp salt to taste
  

  Soup

• 1 tbsp oil
• 1 tsp garlic finely chopped
• 1 small onion sliced
• 1 medium tomato chopped
• 3/4 cup cabbage chopped
• 1&1/2 tsp salt to taste
• 1/2 tsp tumeric powder
• 1/2 tsp cumin powder
• 1/2 tsp chilli powder
• 5 sprigs cilantro
• 3 cups vegetable stock or water

Instructions

Noodles

In a pot, boil water with salt. Add the noodles and let it cook for 10-15 mins or until noodles are soft and transparent.
Drain the noodles and add the oil on top as it cools so that the noodles don’t stick.

Soup

In a medium heat wok, add the oil and the onion and cook until they are soft.
Add in the garlic and sauté together.
Add the tomatoes and let them breakdown.
Add the cabbage and stir together.
Now add the spices – salt, turmeric, cumin and chilli powder.
Add the vegetable or water and let it simmer for 5 mins.
Add in the cooked noodles and incorporate everything together.
Transfer the soup to a serving bowl and garnish with cilantro and green chilli as preferred.