Thenthuk
An authentic non-vegetarian recipe from Sikkim, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
250g All-purpose flour
120ml Water for dough
300g Lamb or beef, thinly sliced
120g Onion, sliced
150g Tomato, chopped
5piece Garlic cloves, minced
15g Fresh ginger, grated
3piece Green chillies, slit
100g Spinach leaves
15ml Soy sauce
30ml Oil
3g Turmeric powder
8g Salt
1200ml Water for broth
25g Spring onions, chopped
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Combine flour with a pinch of salt. Gradually add water and knead into a smooth, medium-firm dough. Cover and rest for 20 minutes.
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Heat oil in a large pot over medium heat. Add sliced onions and cook for 4–5 minutes until softened.
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Add minced garlic, grated ginger, and green chillies. Sauté for 1 minute.
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Add the sliced meat and cook on high heat for 3–4 minutes until browned.
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Add chopped tomatoes and cook for 3 minutes until they soften.
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Add turmeric powder, soy sauce, and salt. Stir well.
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Pour in the water and bring to a boil. Reduce heat and simmer for 15 minutes to develop the broth.
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While the broth simmers, take the rested dough and pull off small pieces. Flatten each piece between your fingers into a thin, irregular flat noodle shape (about 3–4 cm long). This hand-pulled, flat noodle is the defining feature of thenthuk.
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Drop the hand-pulled noodles into the simmering broth one by one. Add spinach leaves. Cook for 8–10 minutes until the noodles are cooked through and no longer doughy.
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Taste and adjust seasoning. Ladle into deep bowls and garnish with chopped spring onions. Serve piping hot.
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Chef's Tips
The hand-pulled, flat noodle shape is what distinguishes thenthuk from other noodle soups — take time to flatten each piece properly rather than rolling them into round noodles.
The broth should be well-seasoned and slightly thick from the wheat starch released by the noodles; this is normal and desirable.
Thenthuk is a warming, hearty soup ideal for cold mountain weather — it is a complete meal in a bowl.
Yak meat is the traditional protein in Sikkim and Tibet; lamb or beef are the closest substitutes available elsewhere.
About This Dish
Thenthuk is a traditional non-vegetarian dish from Sikkim, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The hand-pulled, flat noodle shape is what distinguishes thenthuk from other noodle soups — take time to flatten each piece properly rather than rolling them into round noodles. - The broth should be well-seasoned and slightly thick from the wheat starch released by the noodles; this is normal and desirable. - Thenthuk is a warming, hearty soup ideal for cold mountain weather — it is a complete meal in a bowl. - Yak meat is the traditional protein in Sikkim and Tibet; lamb or beef are the closest substitutes available elsewhere.
Category
Non-Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium