Thukpa (Arunachal Pradesh) – Sarah Todd

Ingredients

• 5–6 garlic cloves
• 1½ medium onions, roughly chopped
• 2 tomatoes, diced
• 2 bird’s eye chillies
• 1 inch ginger, peeled
• 2 tablespoons coriander stems
• 2 teaspoon vegetable oil
• Salt, to taste
• 2 teaspoons oil
• ⅓ cup button mushrooms, sliced
• ⅓ cup carrot, julienned
• ⅓ cup cabbage, shredded
• 3 cups vegetable stock
• 2 teaspoons light soy sauce
• Crushed black pepper, to taste
• ½ lemon, juiced
• ¼ cup spring onion greens, chopped
• A handful of fresh coriander, chopped
• 200 g Hakka noodles, boiled
• Momo chutney (to serve)