Vegetarian Thenthuk - Tibetan Handmade Noodles

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh provides a higher protein content and is less processed than tofu.

wheat noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs, while rice noodles are often less expensive.

Mix 300g flour and 3g salt in a bowl.

Gradually add 160ml water while mixing, pressing down while kneading.

Knead the dough until firm and smooth on a kneading board.

Rip off even-sized chunks from the dough and roll each into long shapes.

Brush some oil on the rolled dough pieces and place them in a bowl; cover with a lid and let rest for 30 minutes.

Cut 230g radish into flat pieces.

Cut 2 tomatoes into chunks, totaling 240g.

Cut 100g mushrooms and 1 medium-sized onion into pieces.

Mince 2 slices of ginger and 2 cloves of garlic.

Heat 35g oil in a pot and add 5-6 sichuan peppercorns; stir.

Add the chopped onions, minced garlic, and ginger to the pot and stir.

Add the chopped tomatoes and mushrooms to the pot and stir.

Pour in 2 liters of water and bring to a boil.

Once boiling, add 1 tablespoon of salt and 2 tablespoons of soy sauce.

Add the radish to the boiling mixture and cook on medium heat.

After the dough has rested for 45 minutes, press it with hands and roll it out with a rolling pin.

Pull the rolled dough from both ends and rip off pieces into the pot.

Add 35g spinach to the pot.

Do not boil the noodles for long after adding them; serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens