Description
Originally a Tibetan noodle dish, it spread to Nepal (esp. Himalayas/Kathmandu), fusing with Nepali spice culture into a national noodle dish. A warm bowl of thick Chinese-style noodles (udon-like) in a soup spiced with garam masala and cumin, loaded with stir-fried veggies (cabbage/carrots) and meat (chicken/buffalo).
Restaurants serving Thukpa
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Thick Chinese noodles(or Udon)
- Chicken(or Buffalo)
- Cabbage
- Carrot
- Tomato
- Garlic
- Ginger
Instructions
- [Authentic Recipe]
- [Stir-fry Ingredients]: Heat oil, fry garlic/ginger/green chilies, add chicken (or buffalo) and julienned veggies (cabbage, carrots, bell peppers).
- [Make Soup]: Add tomatoes, turmeric, cumin, garam masala, sauté, then pour chicken broth (or water) and simmer.
- [Finish]: Place pre-boiled thick noodles (Thukpa noodles) in a bowl, pour the piping hot loaded soup over.
Learn more Spice, substitutes, tips
Key spices
Substitutes at Japanese supermarkets
Use JP 'Jjamppong noodles' or 'Udon', top with curry powder, chicken broth, and stir-fried veg
Pairing
Momo (Nepali Steamed Dumplings) / Chili Sauce
Trivia
The ultimate winter soul food in Nepal. Going to a diner, ordering 'Momo' and this 'Thukpa' together, and alternating between hot soup and dumplings is Nepali bliss.
Eating tips & etiquette
In Nepali diners, dissolving spicy chili sauce (chili paste) from the table into the soup midway to change the flavor while slurping is the classic way to eat.
Allergen
Wheat, Meat