Thenduk is a traditional Tibetan noodle soup that helps keep bodies warm throughout the harsh Tibetan winters. The Tibetan word for “pull” is Then, while “noodles” is Thuk, which combined makes “pull noodle”. It may be cooked with either vegetables or meat. But, root vegetables work best in the broth. It is enjoyed by Sherpas and groups living in high-altitude Nepal near the Tibetan border. This dish offers warmth to the body, aids in digestion, and boosts metabolism.
Thenduk also resembles Thukpa, a Tibetan-inspired noodle soup.
Here’s a brief process of making Thenduk:
The Dough
The dough is crucial in this noodle soup. It has to sit for fifteen or twenty minutes to become pliable and easy to pull.
Combine a heaping cup of all-purpose flour and roughly half a cup of water in a pot.
Hand mixes the flour and water until a smooth ball of dough forms. Then, knead the dough thoroughly until it is malleable. You want it to be thick enough to stretch when pulled.
Roll the dough between your hands after cutting it into pieces that are roughly the size of your fist. Make the form into wedges or bananas. Then, coat your hands in oil and roll the pieces once more between your palms to prevent them from sticking to one another.
Put the wedges in a container or plastic bag and cover them with a lid to prevent the dough from drying out.
The dough is now ready, and you can begin preparing the broth.
The Broth
Chop a small tomato, a clove of garlic, a bit of ginger, and half an onion. Slice whatever meat you intend to use into small, bite-sized pieces. Typically, we use mutton or lamb.
Everything should be fried for five to eight minutes, or until the meat is thoroughly cooked in two tablespoons of oil. If chicken cubes are available, add them along with a wedge of chopped potato, daikon, or other vegetables of your choice to add flavor to the broth, a pinch of salt, and a few shakes of soy sauce.
Fill the pot with roughly five glasses of water.
You can now flavor the soup by adding potato, daikon, or any vegetable of your preference. If you’re using daikon, slice it thinly and rinse it in salt water to lessen its intense taste. Slice the potato very thinly and add it to the pot if you wish to use it.
Chop a couple of cilantro stems, two green onions, and a handful of spinach.
Finally, the end product
Add the dough after the broth has begun to boil. Roll a chuck of dough between your palms to make it slightly longer. Spread it out with your fingers. After that, cut the dough into thin, flat pieces about the length of your thumb, and drop them in the boiling broth.
Cook it for an extra three to four minutes after adding all of the noodles to the pot. The spinach and cilantro can then be added. The spinach and cilantro don’t even need to be cooked so the soup may be served right away. Make sure the Thenduk tastes good to you before serving it, and if necessary, season it with a little salt or soy sauce.
Then sit down and enjoy your dinner. Bon appetit!
Compiled By: Rebika Bishokarma
photo credit: Yowangdu Experience Tibet, Pinterest, Youtube
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