Glass Noodles, Potatoes and Meat Soup (Aloo Phing Sha)
Aloo Phing Sha is a hearty Tibetan stew made with potatoes (Aloo), glass noodles (Phing) and meat (Sha, often beef or chicken) in a tasty broth.
Locally, it is an absolute comfort food and is highly popular in Tibetan, Sherpa, and Himalayan communities across Nepal.
The dish relies on the slippery, chewy texture of the glass noodles combined with the softness of the potatoes.
It is commonly served hot with tingmo (steamed buns) or rice.
30-60min
Normal
Mildly Spicy
Ingredients
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Directions
Heat the water.
When it’s hot, soak the glass noodles for at least 30 minutes until they soften.
Drain them.
Chop the coriander leaves into small pieces.
Cut them into cubes.
Heat the sunflower oil over low heat.
When everything is hot, add the garlic cloves, the ginger, the onions and the dried red chili. Mix well.
When the onions are translucent, add the buff (or the chicken), the turmeric powder, the garam masala, the salt and the tomatoes. Mix well.
Garnish with coriander leaves.
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