Thenthuk from Indian State Sikkim

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

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:

1. In a bowl add wheat flour & salt, mix, add required water to it, start kneading into soft dough

2. Then make cylindrical shape dough & apply oil, soak in oil for 1 hour

3. In a stock pot, add oil, sauté garlic, onion, cabbage, beans & corn

4. Add soya sauce, pepper powder, salt as per taste

5. Add required water to it, cover & boil until vegetables are cooked

6. Now take each cylindrical dough, spread wide, roll on your hand, pull apart the corners into pieces, put them into vegetable broth

7. Cook until noodles are done

8. Serve hot

Pictorial:

wheat flour & salt

water

knead to soft dough, apply oil & soak for 1 hr

in a pan, add oil, garlic & vegetables

pepper powder & salt as per taste

soya sauce

water

boil

stretch the dough

pull out into pieces

boil for 10 min

serve hot

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