HOW TO MAKE TIBETAN THENTHUK FRY │ THENTHUK FRY RECIPE │STIR FRIED HANDPULLED NOODLE│

thenthuk noodles

🥗Healthier: whole wheat noodles

💰Cheaper: egg noodles

Whole wheat noodles add fiber, while egg noodles are often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a budget-friendly option.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley adds a fresh flavor, while spinach is often cheaper.

Prepare the dough using all-purpose flour and water; knead until smooth and set aside.

Chop ginger and garlic, and set aside.

Chop spring onion and set aside.

Dice the carrot and green pepper, and set aside.

Slice the onion and bok choy, and set aside.

Heat cooking oil in a large skillet over medium-high heat.

Add chopped ginger and garlic to the skillet; sauté until fragrant.

Add sliced onion to the skillet; cook until translucent.

Stir in diced carrot and green pepper; cook until slightly tender.

Add bok choy and cook until wilted.

Add the cooked sliced meat to the skillet; mix well with vegetables.

Add the prepared thenthuk noodles to the skillet; toss to combine.

Pour in oyster sauce, red chilly sauce, tomato ketchup, green chilly sauce, and dark soy sauce; stir well to coat evenly.

Season with salt to taste; mix thoroughly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens