Ingredients
noodles, 30 g, vegetable stock, 60 ml, carrot, 10 g, green capsicum, 10 g, red capsicum, 10 g, yellow capsicum, 10 g, spring onions, 6 g, onion, 15 g, tomato, 15 g, soya sauce, 5 ml, vinegar, 1 ml, salt, to taste, black pepper, a pinch, sticky rice, 90 g, ginger , 3 g, garlic, 2 g, chilli, chopped, one, oil, to saute
Method
• Cut all the vegetables and ginger-garlic into fine juliennes.
• Boil the noodles and keep aside.
• Heat oil in a pan, add the ginger-garlic juliennes and sauté.
• After they soften, add the vegetables and cook for 2-3 minutes. Then add the vegetable stock, and adjust the seasoning; add soya sauce and vinegar.
• Add the noodles and cook further until you get the desired consistency. Check the seasoning and take it off the heat.
• Cook the sticky rice in a pressure cooker, adding a little salt. Add extra water to get the rice sticky.
• While cooking, wait for the first whistle; then, lower the heat and cook for a few more minutes. When done, take it off the heat.
• Serve the thupka with sticky rice.
