A Tibetan Pull Noodle Soup with Greenbelt World Crops!

I am writing this with lot of excitement as it is my first blog article about food and I want everyone in the Greenbelt to know about this great dish for the the fall and winter season.

This Tibetan dish is called thenthuk which means pull noodle. In Tibetan “then” means pull and “thuk” means noodle. It is my family’s favorite dish and it was a staple food for nomads in Tibet to keep warm.

I make this dish all the time, but I was excited to try making it with Okra grown in the Greenbelt (which happens to be my favourite vegetable). Okra is such a delicate vegetable that I was not sure if it would go well with a soupy dish. So for a change, I prepared it with less soup and it was perfect. If you ask any Tibetan if they have ever made Thentuk with Okra, they will laugh as it is not traditionally included. 

I love to cook later in the evening with some light music, it is very relaxing. So, with music cued, I started around 9:00pm. My husband, Tashi, helps me in the kitchen and I call him the "executive chef," as he completes the final touches.

If you want to try this at home, turn on some of your fave music and follow these easy steps: 

First you will need to make the Dough: You will need All-purpose flour (one cup if you are making it for 2 people) and water. Kneed the dough well so it’s flexible and stretchy. You can even add a little bit of oil to help it get softer. Leave it to sit while you get your ingredients ready for the soup.

For the Soup, you will need:

  • 1 tomato, diced
  • 1 onion, diced
  • 4 green onions, chopped
  • 2 cups spinach, chopped
  • 2 cups okra, chopped
  • 1 cup potato cut
    • 4 cloves garlic, chopped
    • 3 tbs. vegetable oil
    • 1 tbs. soy sauce
    • Salt to taste
    • water

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Heat the oil. Sauté the onion, garlic, and tomato, then add in the Potato and later the Okra and fry for a few minutes. Add the soy sauce. Add the water (depending on how soupy you want it). Add salt. Let it boil for about few minutes then add in the noodle.

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Separate the dough into pieces and roll the dough between your hands. Then put oil on your hand and roll the pieces between your hands again so they won’t stick together. When the soup starts to boil, you can add the dough. Roll it between your hands so it gets a little longer, flatten it with your fingers, then pull the dough off in little flat pieces and throw them in the pot.

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Cook for about four minutes, and then add the spinach and green onions. Do not overcook after adding the noodles as it will make the noodles disintegrate and get mushy. Serve hot.

I  had a blast making this dish and encourage you to try it our for yourself!

 

-- Namgyal Dolker, Executive Assistant, Operations

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