how to make Tibetan Veg thenthuk (Non Veg thenthuk)(Handmade Noodle)

wheat flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Homemade broth enhances flavor and reduces sodium.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and offers a similar taste.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats.

Make dough by mixing flour and water; knead until smooth and soft, applying a little oil.

Cover the dough and let it rest for 30 minutes.

Boil mutton for 5 minutes, then wash it properly.

In a pot, add mutton, sliced onion, sliced ginger, bay leaves, 1/2 tsp salt, and 2 cups of water; boil for 20-25 minutes until the meat is tender.

Peel and slice a potato, and keep it in water.

Prepare the vegetable stock by heating 2 tbsp of vegetable oil; add 1/2 tsp salt and sauté until golden brown.

Add the potato to the boiling vegetable stock and cook until tender.

Check the mutton soup; strain it and return the meat to the pot.

Add radish to the boiling soup and cook until tender.

Prepare the noodles by applying oil to your hands to prevent sticking; roll out the dough and cut into strips.

Drop the noodle strips into the boiling soup; reduce heat and stir to prevent sticking.

Add bok choy leaves and mix lightly.

Season with 1/2 tsp soy sauce and optional sesame oil for flavor; add black pepper to taste.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens