Ingredients
400 g egg noodles
30 ml mustard oil
1 cup chopped onion
3 green chile peppers, chopped
15 g minced garlic
15 g minced fresh ginger root
1 stalk lemongrass, finely chopped
5 g ground cumin
2.5 g ground turmeric
1 large green bell pepper, chopped
100 g sliced fresh mushrooms
500 ml vegetable broth
120 g chopped tomatoes
120 ml plain yogurt
20 ml soy sauce
2.5 g ajwain
1 bay leaf
salt and ground black pepper to taste
170 g fresh spinach
15 g chopped fresh cilantro
Directions
Step 1
In a large pot, bring lightly salted water to a boil. Add egg noodles and cook for 7 to 9 minutes until tender yet firm to the bite. Drain, rinse, and set aside.
Step 2
While the noodles cook, heat mustard oil in a saucepan over medium-high heat. Add onion and cook until light brown, about 5 minutes. Stir in chiles, garlic, ginger, lemongrass, cumin, and turmeric; sauté for 1 minute. Add bell pepper and mushrooms; stir-fry for 6 minutes. Pour in broth, tomatoes, yogurt, soy sauce, ajwain, bay leaf, salt, and pepper; cook until vegetables are tender, about 5 minutes.
Step 3
Add the cooked egg noodles and simmer for 3 minutes. Stir in spinach and cook for 1 to 2 minutes. Garnish with chopped cilantro.