Vegetables Thenthuk (Tibetan Noodles Soup)
Vegetable Thenthuk is a popular Tibetan hand-pulled noodle soup, known as a hearty, warming comfort food, particularly during cold winters in Tibet, Nepal, and the Himalayan regions of India. The name translates to “hand-pulled noodles” (“then” means pull, “thuk” means noodles).
30min
Easy
Not spicy
Ingredients
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Directions
Knead the ingredients in a bowl to obtain a soft dough: wheat flour, oil, salt and a little water.
Cover it with a cloth and let it rest for 20 minutes.
Roll it flat and then cut it into thin strips.
Chop the tomatoes, the cabbage, the capsicum, the green beans and the onions.
Peel the carrots and grate them.
Finely chop the garlic cloves and the ginger.
Cut the radish into slices.
Boil the cabbage, the capsicum and the green beans in hot water for 5 minutes.
Drain them when they are ready.
Heat the sunflower oil in a pan.
As soon as the oil is hot, add the garlic and the ginger.
As soon as the garlic is golden, add the onions.
Add the water and bring it to a boil.
When the water boils, add all the vegetables, the turmeric powder, the red chili powder and the cumin powder. Stir.
After 2 minutes, add the noodle strips to the boiling soup.
After 2 minutes, add salt, the black pepper, and the soya sauce. Mix everything together and cook over low heat until the pasta is cooked.
Pour all the contents into a bowl and add the timur.
Garnish with the coriander leaves.
Ready. Enjoy!
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