Thenthuk
Thenthuk, from above
Non vegSikkim

Thenthuk

Hand pulled noodle soup with chicken and greens. Thukpa's chunkier, homelier cousin.

50 minTime
22 gProtein each
mildSpice
Pulled by hand2 chapters · 1 min read

Make it your way

Grandma's wayTorn noodles, warm broth.
The original
363kcalsame
22 gproteinsame
3 gfibresame
50minutessame

Thenthuk as Sikkim and Darjeeling make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maida (all-purpose flour, plain flour)2 cups
Water½ cup for the dough, 5 1/2 cups for broth
Saltto taste
Chicken, boneless250 g boneless, thin strips
Cooking oil (vegetable oil)1 tbsp
Onion1 medium, sliced
Ginger2.5 cm, chopped
Garlic5 cloves, chopped
Tomato1 large, chopped
Spinach2 cups, chopped
Spring onion (green onion, scallion)3 stalks, chopped
Soy sauce2 tsp

Method

5 steps
  1. 1Knead the maida with salt and water into a firm, smooth dough. Rest 20 minutes covered in a little oil.
  2. 2Heat oil, fry onion, ginger and garlic until soft, add the tomato and chicken and cook until the chicken turns white.
  3. 3Add the broth water and soy sauce and bring to a boil.
  4. 4Flatten the dough into long strips, then pull and tear small flat pieces straight into the boiling broth.
  5. 5Add the spinach, cook until the noodles are tender and the chicken cooked through with no pink, then finish with spring onion.
Serve it like this

Serve hot in bowls straight from the pan, while everything is still glossy.

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Make it a meal

What goes with Thenthuk: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
On the side Churpi ningro30 min
On the side Aloo ko achar30 min
To drink Sweet lassi10 min
Something sweet Puran poli90 min
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