Thenthuk
A hearty hand-pulled noodle soup with vegetables or meat, typical in Himalayan cuisine.
Thenthuk
ByKavitha
Quick Info
- Prep: 30 mins
- Cook: 30 mins
- Servings: 4
Ingredient Substitutes
- Chicken ? Tofu
- Wheat noodles ? Rice noodles
Ingredients
- 200g wheat noodles
- 1 cup cabbage, shredded
- 1 carrot, julienned
- 1/2 cup mushrooms, sliced
- 100g chicken or tofu
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 green chili, slit
- 4 cups vegetable or chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp oil
Instructions
- Heat oil, saut' onions, garlic, ginger, green chili.
- Add chicken (if using), cook until lightly browned.
- Add vegetables, saut' 2-3 mins.
- Pour in broth, bring to boil.
- Add noodles, cook 5-8 mins until soft.
- Season with salt and pepper.
- Serve hot, garnish with coriander.
Tips & Variations
Use fresh noodles for authentic texture | Adjust spice level as desired | Vegetarian option: skip chicken and use vegetable broth | Do not overcook noodles | Serve immediately for best taste
You will love it
Thenthuk is a traditional noodle soup from the Himalayan regions, including Arunachal Pradesh and Sikkim. Fresh hand-pulled noodles are cooked in a savory broth with seasonal vegetables, meat (optional), garlic, ginger, and mild spices. It is especially popular in cold weather as a nourishing meal.
Serving: Serve hot as a main meal during cold weather; can accompany pickles.
Storage: Refrigerate 2 days
Tools Required
FAQ
Can I make thenthuk vegetarian?
Yes, skip chicken and use vegetable broth.
What noodles are best?
Fresh hand-pulled or store-bought noodles work.
Can I use leftover vegetables?
Yes, leftover vegetables can be added.
Is it gluten-free?
Use rice noodles for gluten-free.
How long does it last?
Best consumed immediately; can refrigerate 1 day.
š From Our Kitchen
Thenthuk is a traditional Tibetan noodle soup often cooked at home during colder months. The hand-pulled noodles are added directly to the broth, making each bowl slightly different and comforting.
ā Kavitha, Cheffo Kitchen
More recipes from arunachal-pradesh
Thukpa
A warm, comforting noodle soup with vegetables, chicken (optional), and aromatic spices, popular in northeastern India.
Apong
A traditional fermented rice beverage made by tribal communities in Arunachal Pradesh, mildly alcoholic and served during festivals.
Gyapa Khazi
A traditional fermented soybean dish from the Apatani tribe, tangy and umami-rich, served as a side or condiment.
Saag
A nutritious and flavorful dish of saut'ed leafy greens with garlic and mild spices, popular in Arunachal Pradesh.
Bamboo Shoot Curry
A tangy, flavorful curry made with fresh bamboo shoots, spices, and sometimes meat, popular in Arunachal Pradesh.
Apatani Smoked Pork
A smoky, spicy pork dish prepared with traditional Apatani smoking and seasoning techniques, a festival specialty.
Explore other regional flavors from india
Discover traditional recipes from different regions across india, handpicked and refreshed every hour.
Kavitha
Founder & Publisher ā¢ Culinary Editor
Hi, Iām Kavitha ā the founder of Cheffo. Cooking has always been close to my heart, especially traditional recipes passed down through families. Through Cheffo, I share authentic regional dishes with clear instructions and practical tips so you can recreate those comforting flavors at home.