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.
It is usually 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.
Finely chop the onions, the ginger and the garlic cloves.
Chop the coriander leaves into small pieces.
Peel the potatoes and carrots.
Cut them into cubes.
Cut the buff (or the chicken) into small 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.
Cook until the meat is cooked through, then add the glass noodles, the potatoes, the carrots, the water and the soy sauce. Simmer until the potatoes are cooked and tender, about 15 to 20 minutes.
Garnish with coriander leaves.
Ready! Enjoy your meal! Serve hot with tingmo (steamed buns) or rice.
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