TIBETAN NOODLES RECIPES

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SANTOSH SHAH SHERPA NOODLE SOUP | NEPALI RECIPE

Santosh Shah Sherpa Noodle Soup | Nepali Recipe image

A nourishing and revitalising dish, this Sherpa-style noodle soup from Santosh Shah is infused with warming spices.

Provided by Santosh Shah

Yield Serves 4

Number Of Ingredients 1

Ingredients

Chicken, Noodle

Steps:

Start by making the spice paste. Place all the ingredients for the spice paste except the tomato in a small food processor or electric spice grinder. Blend until you get a paste. Add the chopped tomato and blend again. You should get a smooth spoonable paste. You can make this paste in advance and keep it in the refrigerator for 2–3 days or in the freezer for 1 month.

Cook the noodles according to the packet instructions and set aside.

Heat the oil in a large saucepan over medium heat. Stir in the hing and cook for a few seconds. Add the chicken and cook for 5 minutes, until slightly golden. Add the turmeric and cook for 1 minute.

Add all the vegetables and stir-fry for a couple of minutes. Stir in the salt and spice paste until all the ingredients are well coated. Cook for a couple of minutes.

Pour in the chicken stock, bring to the boil, reduce the heat and simmer for 5 minutes. Add the noodles and cook for a couple of minutes, just enough to reheat them.

Adjust the seasoning to taste, add the chopped coriander and serve with lemon quarters for squeezing over.

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