1 lb. Tibetan noodles (substitute with pasta)
3 cups assorted vegetables
½ lb. Spinach, washed and cut into pieces
1 tablespoon ginger, minced
1 teaspoon turmeric
1 teaspoon cumin powder
½ teaspoon jwanu (lovage seeds)
3 fresh chilies, julienned
1 bay leaf
1 cup tomatoes
½ cup yogurt
2 tablespoon soy sauce
2 cups vegetable broth
2 tablespoons mustard oil
2 teaspoons asofoetida
Salt and pepper
1 tablespoon chopped cilantro for garnish

Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. In a sauce pan heat two tablespoons of mustard oil. Add turmeric, ginger, cumin powder, asofoetida and chilies. Stir well for a minute or so. Put the assorted vegetables and stir-fry well, about five minutes. To the vegetable mixture add tomatoes, soy sauce, yogurt, broth, jwanu, bay leaf, salt and pepper and cook until vegetables are tender. Add the noodles and stew for five more minutes or until nice consistency of the sauce is attained. Lastly, add spinach and fold into the stewed noodles for a minute or so until wilted. Garnish with chopped cilantro.

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