How To Make Thenthuk || Hand Pulled Noodles || Tibetan Chicken Thenthuk Recipe || Home Made Noodles
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Thenthuk is a traditional Tibetan noodle soup that is hearty and comforting, often enjoyed during colder months.
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1 cup water
- ●1 tbsp vegetable oil
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 cups mixed vegetables (carrots, cabbage, and spinach)
- ●4 cups vegetable broth
- ●1 tsp soy sauce
- ●1/2 tsp black pepper
- ●1/2 tsp chili flakes (optional)
- ●Fresh cilantro for garnish
Instructions
- 1In a mixing bowl, combine the all-purpose flour and salt. Gradually add water and knead to form a soft dough. Cover and let it rest for 30 minutes.
- 2After resting, divide the dough into small balls and roll each ball into thin sheets.
- 3In a large pot, heat vegetable oil over medium heat. Add chopped onion, garlic, and ginger, and sauté until fragrant.
- 4Add the mixed vegetables to the pot and stir-fry for about 5 minutes until they start to soften.
- 5Pour in the vegetable broth and bring to a boil.
- 6Once boiling, add the rolled dough sheets into the pot. Stir gently to prevent sticking.
- 7Reduce heat and let it simmer for about 10-15 minutes until the dough is cooked through.
- 8Add soy sauce, black pepper, and chili flakes (if using). Stir well to combine.
- 9Taste and adjust seasoning if necessary. Cook for an additional 5 minutes.
- 10Serve hot, garnished with fresh cilantro.
Equipment
mixing bowlrolling pinlarge potspatula
🌶️🌶️🌶️Low
Originating from the Himalayan region of India, Chicken Thenthuk is a comforting noodle soup traditionally enjoyed in Ladakh. This dish is significant for its warming qualities, especially in cold climates, and is often prepared during family gatherings. Today, it has gained popularity beyond its region, with many variations emerging across India and in Tibetan cuisine.
Ingredients
- ●chicken
- ●noodles
- ●broth
- ●carrots
- ●onions
- ●cabbage
- ●green beans
- ●garlic
- ●ginger
- ●soy sauce
- ●black pepper
- ●coriander
- ●chili flakes
- ●spring onions
- ●vegetable oil
Instructions
- 1Heat vegetable oil in a large pot over medium heat until shimmering.
- 2Add chopped onions, garlic, and ginger; sauté until fragrant, about 2-3 minutes.
- 3Add diced chicken to the pot; cook until browned on all sides, about 5-7 minutes.
- 4Pour in the broth and bring to a boil.
- 5Add sliced carrots, cabbage, and green beans; simmer for 10 minutes until vegetables are tender.
- 6Stir in the noodles and cook according to package instructions until al dente.
- 7Season with soy sauce, black pepper, chili flakes, and chopped coriander.
- 8Garnish with sliced spring onions before serving.
🌶️🌶️🌶️Mediumsoygluten
Also Known As
Chicken Thenthuk
Ingredients
- ●2 cups mixed vegetables (carrots, beans, cabbage)
- ●1 cup whole wheat flour
- ●4 cups water
- ●1 tsp salt
- ●1/2 tsp turmeric powder
- ●1 tsp cumin seeds
- ●1 tbsp vegetable oil
- ●1/2 tsp black pepper
- ●2 green chilies, chopped
- ●1/4 cup fresh coriander, chopped
Instructions
- 1In a mixing bowl, combine whole wheat flour and salt. Gradually add water to form a soft dough. Knead for about 5 minutes and set aside.
- 2Roll the dough into small balls and then flatten them into thin discs.
- 3In a large pot, heat vegetable oil over medium heat. Add cumin seeds and let them splutter.
- 4Add the mixed vegetables, turmeric powder, black pepper, and green chilies. Sauté for about 5 minutes until the vegetables are slightly tender.
- 5Pour in 4 cups of water and bring to a boil.
- 6Once boiling, add the flattened dough discs into the pot.
- 7Reduce the heat and let it simmer for about 10-15 minutes until the dough is cooked through and the soup thickens slightly.
- 8Stir in fresh coriander and adjust seasoning if necessary.
- 9Serve hot, garnished with additional coriander if desired.
Equipment
mixing bowlrolling pinlarge potspatula
🌶️🌶️🌶️Low
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