by | Mar 29, 2016 | Main Course

Lets take a trip to North East Street Food. Nothing Fancy …Nothing Exotic … At the same time the most pleasant meal that a person can have at a very low price. Thukpa … A perfect one pot meal. Sikkim as we know is well influenced by the Nepali food and Thukpa is one of the staple diets. Available at every nook and corner of the Sikkim and Arunachal Streets this is one of the most delicious meal I have ever had. The recipe for the Sikkimese Thukpa and Arunachal Thukpa differs(Arunachali Thukpa has more of a Tibetan influence whereas Sikkimese Thukpa is influenced by the Nepali style). I prefer Sikkimese more to the other. My best friend Rekha Singh is a Nepali and who better than her to give me the authentic Nepali recipe for the same. Thanks darling… Without your help I wouldn’t have been successful at this. Love Ya! Well won’t say any further…Just go ahead and give this wonderful dish a try… Quick, Filling and Tasty One Pot Meal…

Prep Time:15 minutes
Cook time:20 minutes
Serves : 4, Level : Easy


½ Cup Boneless Chicken (Cut into small pieces)

4 Tsp Oil

¼ Tsp Fenugreek Seeds

¼ Tsp Turmeric Powder

3-4 Garlic Cloves (Chopped Lengthwise)

1 tbsp Ginger garlic paste

½ Tsp Red Chilli Powder

½ Tsp Cumin Powder

¼ Tsp Soya Sauce

¼ Cup Coriander Leaves

1 Green Chilli

¼ Cup Spring Onion

¼ Cup Cabbage (Chopped)

1 Medium Size Onion (Sliced)

1/8 Cup Carrot (Chopped Lengthwise)

2 Green Beans (Chopped Lengthwise)

1 Tomato (Chopped)

1/8 Cup Broccoli

2 Cups Boiled Noodles

Salt to Taste



1. Cut all the vegetables and green chilli lengthwise except broccoli and tomato. Cut the tomato into cubes and separate the broccoli florets.Keep aside.

2. Now in a wok heat oil. When hot add fenugreek seeds.

3. Now add the garlic cloves and stir for a minute.

4. Now add the chicken pieces and fry till a bit tender (Say for 3-4 Mins). Add chopped onions and fry till soft.

5. Now add turmeric powder and soya sauce and stir.

6. Add all the vegetables except cabbage and half of spring onions, chopped green chillies, ginger garlic paste and mix well.

7. Cook covered till the vegetables turn tender and soft. Now add the spices , chopped cabbage and stir till the spices are cooked.

8. Now add water (I added around 5 cups) , salt to taste and chopped coriander leaves.

9. Let it boil. Then simmer and add the boiled noodles and cook for sometime. Turn off the gas.

10. Serve hot garnished with the rest of the spring onions.

Chef’s tip: Don’t fry the cabbage too much or the cabbage will turn very soft and lose its crunchiness.