Tibetan handpulled noodle soup | Thenthuk

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

wheat flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is more cost-effective.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

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

Prepare the dough by mixing wheat flour and water until smooth; let it rest for 30 minutes.

Roll out the rested dough into thin sheets and cut into strips.

Heat vegetable oil in a large pot over medium heat; sauté onions until translucent, about 5 minutes.

Add minced garlic and ginger; cook until fragrant, about 1 minute.

Incorporate lamb pieces; brown on all sides for about 5-7 minutes.

Pour in broth and bring to a boil; reduce heat to simmer for 20 minutes.

Add carrots and cabbage; cook until vegetables are tender, about 10 minutes.

Stir in soy sauce, black pepper, and salt to taste; adjust seasoning as needed.

Add the noodle strips to the pot; cook until they are tender, about 5-7 minutes.

Finish with a drizzle of sesame oil and sprinkle with green onions and cilantro before serving.

Serve hot, garnished with chili flakes for added spice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens