FIND IT, TRY IT, MAKE IT: THENTHUK HAND PULLED NOODLE SOUP

Tons of people always ask me where I find inspiration and the truth is I go out! I try new things, learn new techniques, find new flavors, and then incorporate them into my home cooking. So, I would like to welcome you to a new series on the Pro Home Cooks Channel called Find it, Try it, Make it! It’s where I go around to different neighborhoods and try to find delicious foods to incorporate into my home cooking! 

The first ever place I’m going to take you is right in the heart of Queens, New York called Lhasa Fast Food. Famous for its Tibetan food, like piping hot momos filled with beef and chive and delicious noodle soups made in just minutes, Lhasa Fast Food is bursting with inspiration! But let me tell you that this place was not easy to spot. You can check out how I found this hidden gem here. It doesn’t have a storefront on the street like most places do. It’s actually hidden down a hallway inside a “mall”. It’s pretty small so finding a seat can sometimes be an issue but it is definitely worth it! Plus, while you wait you can pour yourself some yak butter tea!! 

It was my first time trying Tibetan food and I for sure learned new flavors and techniques that have inspired me and make me want to  include them in my home cooking. The dish that really inspired me was a thenthuk noodle soup filled with tons of veggies like daikon and red peppers to different noodles like hand ripped and glass! It was bursting with tons of flavors and it made me excited to go back to the studio to make a pro home cook version for you guys! Check the full video out here!


Thenthuk Hand Pulled Noodle Soup

Ingredients:

For the broth: 

  • 1 pound of goat bones 

  • 1 pound of goat stew meat

  • Water (enough to fill up the pot you are using) 


For the hand pulled noodles: 

  • 2 cups of all purpose flour 

  • 1 cup of Water 

  • Pinch of salt 


For the flavored water: 

  • 4 cloves of garlic, smashed and peeled

  • 1 cup of water 

  • 2 tablespoon of sugar 

  • 1 large knob of ginger, peeled and sliced into long strips


For assembly:

  • 6 - 7 wood ear mushrooms 

  • ½ package of glass noodles 

  • 1 radish 

  • 1 red bell pepper 

  • 1 tablespoon of salt 

  • 2 tablespoons of pureed tomato

  • 1 teaspoon of soy sauce 

  • Handful of spinach

  • Handful of cilantro


Instructions: 

  1. Add the goat bones and goat stew to an instant pot. Bring to a boil and let them cook for 5 minutes. Drain them out and run the goat pieces under cold water until it runs clear. 

  2. Add everything back to the instant pot and add enough water so that everything is submerged. Pressure cook for about 1 hour. 

  3. In a large bowl, combine the flour, water, and salt until the noodle dough comes together. Knead it for a couple of minutes or until it becomes smooth and elastic. 

  4. Cover the dough so that it can rest for 20 - 30 minutes without drying out while you get the other ingredients started.

  5. Soak the noodles and mushrooms in cold water while you get started on the ginger garlic water. 

  6. In a small pot add 1 cup of water, garlic, ginger, and sugar. Bring to a boil and let this reduce until half the water is gone.

  7. Once all your ingredients are ready, grab a pot and add in your wood ear mushrooms, glass noodles, and 3 cups of your broth. Bring this to a boil. 

  8. In the meantime, peel the radish and cut it into julienne pieces along with the red bell peppers. You want to have about ¼ cup of each so you probably won’t use all of the daikon or bell pepper. Go ahead and add them to the pot.

  9. Next, add in the salt, soy sauce, tomato puree and garlic ginger water. Let this gently boil while you work on your dough. 

  10. Since the dough has rested enough, you can flour your surface and roll out your dough into an oblong shape. You want to expand the dough to about ¼ of an inch thick.  

  11. If you're soup isn't boiling by now you will want to raise the heat to bring it to a boil.

  12. Cut the dough into long strips. Take one strip and give it a small stretch and rip thumb sized pieces straight into the soup.

  13. Cook for 4 - 5 minutes or until they are fully cooked through. 

  14. Finally add in the chopped cilantro and a handful of spinach. 

  15. Ladle your soup into a bowl and eat!!

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