Buff Thenthuk (Tibetan Noodles Soup)
Buff Thenthuk is a popular Tibetan hand-pulled noodle soup, particularly favored in Amdo, Tibet, for dinner and lunch. It is a hearty, mildly spiced dish containing wheat flour dough, mixed vegetables, and buffalo meat (buff).
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.
Cut the buff into small pieces.
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.
After 2 minutes add the buff and cook them. Stir.
When the buff is cooked, add the water and boil it.
When the water is boiling, add all the vegetables, the tumeric powder, the red chilly powder and the cumin powder. Stir.
After 2 minutes, add the noodles strip into the boiling soup and stir.
At the same time, add the salt, the pepper and the soya sauce. Mix everything and cook on 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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