Post my McLeod Ganj holiday, thukpa hasn’t left my mind. It seemed reasonably easy and doable. I’m sure that’s the case with most comfort food. With thukpa there’s the broth, veggies and noodles. Get them all together in a bowl and comfort is guaranteed.
1/2 kilo mutton on the bone, cut into small pieces
1 onion chopped
3 garlic cloves sliced
1 inch ginger finely sliced
1 stick cinnamon
1 tbsp soy
1 pack hakka noodles cooked
2 cups veggies – I used mushrooms and carrots
1 tbsp oil
1 tsp crushed peppercorns
1. Heat oil in pressure cooker and add cinnamon and cloves.
2. Add onions, ginger, garlic and saute till fragrant – about 3 mins.
3. Add mutton and 500 ml water (or enough for the broth).
4. Cook till two whistle blows and turn off heat.
5. After pressure drops on its own, turn the flame on.
6. Take out the mutton pieces and bring the broth to a bubble.
7. Add the veggies and let them cook.
8. Add soy and check for saltiness. If you want to, add salt.
9. Add peppercorns and put the mutton pieces back into the broth. Turn off the heat.
To serve: In a bowl, place a handful of cooked hakka noodles at the bottom and pour over the broth with the veggies and mutton pieces. Garnish with chopped spring onions or coriander leaves.
You can replace mutton with chicken, of course. You could use chicken bouillon cubes to the broth for extra flavour.