Beef Thenthuk (Tibetan Hand Pulled Noodle Soup)
Chewy, torn noodles in a ginger and garlic beef broth with carrot, tomato and spinach, a bowl made for cold days.
- Time1 hr 10
- LevelMedium
- Costabout £1.73 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 606kcal
- 71.5gcarbs
- 13.5gof which sugars
- 21.2gfat
- 7.5gsaturates
- 32.6gprotein
- 8.3gfibre
- 6.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Mix the flour, salt and water into a firm dough and knead for 5 minutes. Rub with 1 tbsp oil, wrap and rest for 30 minutes.
30 min - 2
Heat 1 tbsp oil in a large pan over a high heat. Brown the beef for 2 minutes, then remove to a plate.
2 min - 3
In the same pan, fry the onion for 4 minutes, then add the garlic, ginger and carrots for 3 minutes. Add the tomatoes and cook for 3 minutes until soft.
10 min - 4
Pour in the stock, soy sauce and pepper. Bring to the boil and simmer for 10 minutes.
10 min - 5
Flatten the dough to a thick strip about 2 cm wide. Pinch off a piece, stretch it between your fingers until it is thin as a pencil and about 8 cm long, and drop it into the boiling broth. Repeat with all the dough, working quickly.
- 6
Simmer for 4 minutes, until the noodles float and are tender but chewy. Return the beef and add the spinach for 1 minute until wilted.
5 min - 7
Ladle into bowls and top with spring onions and coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
