Description
Originating in Tibet, a traditional noodle dish essential for winter tables in Nepal's Himalayan mountains and Tibetan cultural spheres. While 'Thukpa' is long noodles, Thenthuk's 'Then' means pull, 'Thuk' means noodles. Wheat dough is rolled flat like fettuccine, hand-torn into thumb-nail-sized squares, and dropped directly into boiling soup. A chewy home dish akin to JP 'Suiton' or 'Houtou'.
Restaurants serving Thenthuk (Hand-pulled Noodle Soup)
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
Instructions
- [Authentic Recipe]
- [Dough]: Knead flour, water, and salt; rest until smooth.
- [Make Soup]: Heat oil, fry garlic, ginger, buffalo (or chicken/pork), daikon, spinach, onion etc.; add water, a dash of soy, and spices, boiling a loaded soup.
- [Tear in Noodles]: Hold rested dough in a long strip, stretch it thin and flat with thumb/index finger, tear off square (bite-sized) pieces 'snap, snap', dropping them directly into the boiling soup one after another; boil until noodles float.
Learn more Spice, substitutes, tips
Key spices
Garlic、Ginger、Gentle soy sauce umami
Substitutes at Japanese supermarkets
Use JP 'Suiton flour' or 'Houtou noodles', boil in soy soup with veg and meat
Pairing
Momo (Nepali Dumplings) / Ultra-spicy Chili sauce
Trivia
The very 'Tibetan winter landscape' where whole families gather around the stove (hearth) on freezing nights, while mom drops torn noodles one after another into the pot. The uneven noodle thickness allows enjoying both chewy and slippery textures.
Eating tips & etiquette
Use an Asian soup spoon (Renge) to scoop the loaded hot soup and torn noodles, blowing on it while eating. Classic to add table chili sauce midway for a spicy flavor change.
Allergen
Wheat, Meat, Soy (Soy sauce)