Thukpa

Cook the noodles in boiling salted water according to package instructions until just al dente. Drain, rinse under cold water, and toss with a little oil to prevent sticking. Set aside.

Heat oil in a large pot over medium-high heat. Add minced garlic and grated ginger. Sauté for 1 minute until fragrant.

Add chopped onions and cook for 5 minutes until translucent.

Add the sliced meat and cook on high heat for 4–5 minutes until browned on all sides.

Add chopped tomatoes and green chillies. Cook for 3–4 minutes until the tomatoes soften.

Add turmeric powder, black pepper, and soy sauce. Stir well.

Pour in the water or chicken stock. Bring to a boil, then reduce heat and simmer for 15 minutes until the meat is tender and the broth is flavourful.

Add julienned carrots and shredded cabbage. Cook for 3 minutes.

Add spinach leaves and cook for 1 minute until wilted.

Divide the cooked noodles into bowls. Ladle the hot broth with meat and vegetables over the noodles. Garnish with spring onions and serve immediately with chilli sauce on the side.