Tibetan Thanthuk

Name: Tibetan Thanthuk
Yield: 2 servings
Cuisine: Indian
Ingredients: 100 gms Hand pulled noodle-; 300 ml Chicken stock-; 2 tspn Sesame oil-; 2 tspn Rice wine-; to taste Salt; 1 gm White pepper -; 50 gms Cabbage-; 10 gms Carrot-; 10 gms Onion-; 10 gms Coriander leaves -; 1 Fresh green chilli-; 1 clove Garlic-; 1/2 Ginger-; 10 gms Spring onion-; 1 tspn Light soy-; 1/2 Tomato -; For Paste-; 10 Fresh red chilly-; 10 Fresh green chilly-; 100 ml Vinegar -

Rasya'n (रस्याण) a chef's Diary @yourdigitalcook

Bangalore

Thankthuk is hand pulled noodles ....Tibetan thanthuk is a spicy noodle broth accompanied by fresh red and green chilly paste.......

Rasya'n (रस्याण) a chef's Diary @yourdigitalcook

Bangalore

Thankthuk is hand pulled noodles ....Tibetan thanthuk is a spicy noodle broth accompanied by fresh red and green chilly paste.......

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Ingredients

2 servings

100 gmsHand pulled noodle-
300 mlChicken stock-
2 tspnSesame oil-
2 tspnRice wine-
to tasteSalt
1 gmWhite pepper -
50 gmsCabbage-
10 gmsCarrot-
10 gmsOnion-
10 gmsCoriander leaves -
1 Fresh green chilli-
1 cloveGarlic-
1/2 Ginger-
10 gmsSpring onion-
1 tspnLight soy-
1/2 Tomato -
For Paste-
10 Fresh red chilly-
10 Fresh green chilly-
100 mlVinegar -

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Steps

1

Boil the noodles, strain, cool and keep a side
2

Chop garlic and ginger along with green chillies.
3

Cut the cabbage, carrot and onion in desired shape.
4

Cut coriander and spring onion.
5

Assemble the ingredients together.
6

Heat chicken stock and season with salt and pepper, add soy, vinegar and sesame oil. Flavour with rice wine.
7

Now add all the vegetables and bring to a boil, simmer for next 5 minutes.
8

Adjust seasoning.
9

Remove from heat, arrange the noodles in a bowl and pour the stock over it. Serve with fresh red and green chilly paste.
10

For chilli paste soak red and green chillies separate in 50-50 ml of vinegar. Blend.

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Cooksnaps

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Rasya'n (रस्याण) a chef's Diary @yourdigitalcook

on August 24, 2017 16:04

Bangalore

a professional chef, having a good hand in Ayurvedic cooking, Regional Uttarakhand food and Far East Asian Cuisine- Thai, Chinese, Malaysian, Japanese and Asian cooking.An essence Of Himalaya is my first book over traditional cuisine of Uttarakhand. Which is the first written evidence over traditional Uttarakhand cuisine.I am here to share my cooking secret with you .

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Tibetan Thanthuk

Tibetan Thanthuk

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