Thenthuk or hand-pulled noodle soup (thukpa), is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet where it is served as dinner and sometimes lunch. The main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat. Vegetable thenthuk is a common modern-day option too.
LETS GET COOKING:
Thenthuk
Course : Dinner
Cuisine : Indian
Prep time : 10 minutes
Process time : 20 minutes
Total time : 30 minutes
Ingredients:
Wheat flour - 1 cup
Cabbage -1/4 cup
Beans - 1/4 cup
Corn - 1/4 cup
Onion - 1
Garlic - 4
Pepper powder - 1 tsp
Salt - as per taste
Oil - 2 tsp
Instructions:
In a bowl add wheat flour & salt, mix, add required water to it, start kneading into soft dough
Then make cylindrical shape dough & apply oil, soak in oil for 1 hour
In a stock pot, add oil, sauté garlic, onion, cabbage, beans & corn
Add soya sauce, pepper powder, salt as per taste
Add required water to it, cover & boil until vegetables are cooked
Now take each cylindrical dough, spread wide, roll on your hand, pull apart the corners into pieces, put them into vegetable broth
Cook until noodles are done
Serve hot
Pictorial:
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