Best Tibetan Noodles With Vegetables Recipes

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TIBETAN NOODLES WITH VEGETABLES



Tibetan Noodles with Vegetables image

Called Tse Ping, this is a vegetarian version of a dish often served at weddings and other Tibetan celebrations.

Provided by PalatablePastime

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

3 red potatoes
4 ounces bean thread noodles
1/2 cup dried wood ear mushrooms
1 onion, chopped
1 tomatoes, chopped
1 tablespoon vegetable oil
1 teaspoon paprika
1 teaspoon turmeric
1/2 inch ginger, finely grated
2 cloves garlic, crushed
1/4 cup green peas, fresh or frozen
1/4 red bell pepper, cut into thin strips
1/4 cup water

Steps:

  • Cover the noodles in very hot water and allow to sit for 20 minutes, or until soft.
  • In another bowl, pour boiling water over the wood ears and allow them to sit for 20 minutes also.
  • Boil the potatoes for 10 minutes, then drain.
  • When able to handle, slice the potatoes like fries.
  • At the end of twenty minutes, drain the wood ears and cut into thin slices.
  • Saute the onion with the oil in a large pan until it is tender.
  • Add the tomato, ginger, garlic, paprika, and turmeric, stirring to mix.
  • Add the potatoes and stir to coat them with the spices.
  • Then add the peas, sliced wood ears, bell pepper, and water.
  • Cook, stirring, until the potatoes are fork-tender, adding small amounts of water if needed.
  • Drain the noodles, chop into smaller pieces (about into thirds), and add to the pan.
  • Cook for 3-5 minutes more, or until heated through.
  • Serve.

VEGETABLE THUKPA



Vegetable Thukpa image

Everyone in my family, especially my children, love this healthy, noodly dish! Vegetable thukpa is a favorite dish during the Tibetan New Year celebration in Nepal.

Provided by Joy Atkinson

Time 45m

Yield 6

Number Of Ingredients 20

1 (16 ounce) package egg noodles
2 tablespoons mustard oil
1 cup chopped onion
3 peppers green chile peppers, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon finely chopped lemongrass
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 large green bell pepper, chopped
½ (8 ounce) package sliced fresh mushrooms
2 cups vegetable broth
½ cup chopped tomatoes
½ cup plain yogurt
1/2 teaspoon ajwain
4 teaspoons soy sauce
1 bay leaf
salt and ground black pepper to taste
1 (6 ounce) package fresh spinach
1 tablespoon chopped fresh cilantro

Steps:

  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain, rinse, and drain again. Set aside.
  • While egg noodles cook, heat mustard oil in a saucepan over medium-high heat. Add onions; fry until light brown, about 5 minutes. Add chiles, garlic, ginger, lemongrass, cumin, and turmeric; saute for 1 minute. Add bell pepper and mushrooms and stir-fry for 6 minutes. Add broth, tomatoes, yogurt, ajwain, soy sauce, bay leaf, salt, and pepper and cook until vegetables are tender, about 5 minutes.
  • Add egg noodles and simmer for 3 more minutes; stir in spinach, cook for 1 or 2 more minutes. Garnish with chopped cilantro.

Nutrition Facts : Calories 395.9 calories, Carbohydrate 65.6 g, Cholesterol 63.9 mg, Fat 8.9 g, Fiber 5.2 g, Protein 14.9 g, SaturatedFat 1.7 g, Sodium 411 mg, Sugar 7.7 g

TIBETAN FRIED NOODLES (TUKPA NGOPA)



Tibetan Fried Noodles (Tukpa Ngopa) image

This dish consists of a crispy cake of fried noodles topped with a savory stir-fry.Vegetables other than those listed can be added, or substituted, snow peas, mushrooms, cauliflower or brocolli are good in this dish. This is the vegetarian version of the dish, in Tibet, it's likely that meat such as thinly sliced beef would be added..

Provided by lynnski LA

Categories     Nepalese

Time 55m

Yield 4 noodle cakes, 4 serving(s)

Number Of Ingredients 8

1 lb angel hair pasta
oil (for frying)
1 onion, chopped
3 garlic cloves, finely chopped
2 inches fresh ginger, finely chopped
1 carrot, sliced thinly on the diagonal
2 stalks celery, sliced thinly on the diagonal
4 baby bok choy, chopped thinly (or 1/4 head of cabbage, sliced)

Steps:

  • In a large pot of salted water, boil the noodles until cooked.
  • Drain and toss them with just enough oil to keep them from sticking.
  • Spread them to cool on a tray or cookie sheet.
  • Heat a lightly oiled, non-stick frying pan, and add one fourth of the noodles evenly in the frying pan.
  • They should be flat, not heaped.
  • Fry until crisp and brown underneath, then flip them and fry the other side.
  • Repeat to make 4 crispy noodle cakes and place on individual plates.
  • Fry the onion, garlic, and ginger until brown.
  • Add the remaining stir-fry vegetables and stir-fry 2 minutes more, or until barely cooked but still crisp.
  • Spread the stir-fried mixture on top of the noodle cakes in 4 equal portions.
  • Serve.

THENTHUK



Thenthuk image

The noodles for this Tibetan soup are made by pulling the dough and tossing it in the pot. In Tibetan, "then" means pull and "thuk" means noodles.

Provided by Lobsang Wangdu

Yield Serves 2

Number Of Ingredients 14

1 cup all-purpose flour
½ cup water
About 1½ Tbsp. cooking oil
2 cloves garlic, minced
1 Tbsp. ginger, minced
½ medium onion (we use red)
1 medium tomato, chopped
2½ cups water, for soup (if you like a thinner broth, add more water)
1 Tbsp. soy sauce
⅓ tsp. bouillon (vegetable bouillon if vegetarian version is desired)
2 cups spinach (or as much as you like)
½ cup chopped cilantro and/or 2 stalks of green onion, chopped
¾ of 1 medium-large daikon (optional)
1 Tbsp. salt, for rinsing the daikon (optional)

Steps:

  • Slowly add about ½ cup of water to 1 cup of all-purpose flour in a bowl.
  • Mix the flour and water very well by hand and keep adding water until you can make a smooth ball of dough. Then knead the dough very well until the dough is flexible, 3-5 minutes. You want it both solid and flexible enough to stretch rather than break when pulled.
  • Roll the dough between your hands to make a thick rope shape, and break that long piece into 4-5 shorter pieces of the same thickness.
  • Put oil on your hand and roll the pieces between your hands again so they won't stick together.
  • Put the 4-5 pieces of dough in a plastic bag or in a pot and put a lid to cover the dough so it doesn't dry out. Let rest, covered, for 15-20 minutes, so it can become flexible and easy to pull.
  • If using daikon, peel and chop it. Cover the chopped daikon with water and add 1 tablespoon of salt. Soak the daikon in this salty water, stirring around with your hand, then rinse well. Tibetans say this takes the strong "radish smell" away.
  • Chop the onion, ginger, garlic, and tomato.
  • Heat 1½ tablespoons of oil on high heat until hot. Turn down heat to medium high and stir fry onion, ginger, and garlic for 2-3 minutes until the edges are a little brown. Raising the heat back up to high, add tomatoes, and cook covered, or about 3 minutes.
  • Add bouillon and soy sauce. At this time, you can add the daikon, and cook, still on high, another 2-3 minutes.
  • Add two and a half cups of water to the pot. Bring the broth to a boil, stirring occasionally. While the soup is cooking, chop ½ cup of cilantro, two green onions, and 2 cups of spinach (or as much as you like).
  • When the broth starts to boil, you can add the dough. Take a wedge of dough and 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 as long as your thumb and throw them in the pot.
  • When all the noodles are in the pot, cook it for an additional 3-5 minutes to cook the noodles. After that, you can put in the cilantro, green onions, and spinach. They don't need to cook, really, so you can serve the soup immediately.

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