Best 2 Tibetan Fried Noodles Tukpa Ngopa Recipes

Tibetan fried noodles tukpa ngopa is a traditional Tibetan dish that combines the flavors of noodles, vegetables, and spices to create a delicious and satisfying meal. Originating from the high plateaus of Tibet, this dish is a testament to the region’s culinary heritage and has gained immense popularity worldwide. With its unique blend of flavors and textures, tukpa ngopa is a must-try for food enthusiasts seeking to explore the diverse culinary landscape of Tibet.

Check out the recipes below so you can choose the best recipe for yourself!

THUKPA

Thukpa image

Growing up in Ranchi, a city in eastern India, Maneet Chauhan frequently traveled with her family by train, sometimes spending two or three days in the open-air cars. She didn't mind the long trips: In train stations throughout India, vendors sell chaat, a broad term for savory street snacks, so every stop was an opportunity to taste new things. Decades later, the Chopped judge still thinks about those journeys. "I got a glimpse of the amazing diversity of Indian food," she says. Her new cookbook, Chaat, is filled with recipes inspired by memories - like eating bhel puri at a historic Mumbai train station, or warming up with a Tibetan noodle soup called thukpa during a winter ride through Guwahati. "I've had some of these dishes only once or twice, but they made a profound impact on my life," she says. "Years later I still remember them."

Provided by Maneet Chauhan

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 large tomatoes, coarsely chopped
1 1-inch piece fresh ginger, peeled with a spoon
4 garlic cloves, peeled
3 serrano chiles
2 teaspoons cumin seeds
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs
2 quarts chicken stock
1 large carrot, peeled and coarsely chopped
2 red, yellow or orange bell peppers, coarsely chopped
1 cup coarsely chopped green beans
1 can (8 ounces) bamboo shoots, drained
1 cup shredded green cabbage
6 ounces thin rice noodles
Juice of 1 lemon
Kosher salt
Finely chopped scallions
Bean sprouts

Steps:

In a food processor, combine the tomatoes, ginger, garlic, serranos, cumin and oil and process until smooth. Transfer the paste to a heavy-bottomed pot along with the chicken and cook over medium-high heat, stirring occasionally, until aromatic, 3 to 4 minutes. Add the stock and bring to a boil.
Reduce the heat to medium and add the carrot, bell peppers, beans, bamboo shoots and cabbage. Cover the pot halfway and simmer until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Using tongs, transfer the chicken to a plate. Once it is cool enough to handle, tear it into bite-sized pieces and return it to the pot.
Add the noodles and lemon juice and simmer until the noodles are tender, 4 to 6 minutes. Season with salt.
Spoon the thukpa into bowls, garnish with scallions and bean sprouts and serve very hot.

TIBETAN FRIED NOODLES (TUKPA NGOPA)

Tibetan Fried Noodles (Tukpa Ngopa) image

This dish consists of a crispy cake of fried noodles topped with a savory stir-fry.Vegetables other than those listed can be added, or substituted, snow peas, mushrooms, cauliflower or brocolli are good in this dish. This is the vegetarian version of the dish, in Tibet, it's likely that meat such as thinly sliced beef would be added..

Provided by lynnski LA

Categories Nepalese

Time 55m

Yield 4 noodle cakes, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb angel hair pasta
oil (for frying)
1 onion, chopped
3 garlic cloves, finely chopped
2 inches fresh ginger, finely chopped
1 carrot, sliced thinly on the diagonal
2 stalks celery, sliced thinly on the diagonal
4 baby bok choy, chopped thinly (or 1/4 head of cabbage, sliced)

Steps:

In a large pot of salted water, boil the noodles until cooked.
Drain and toss them with just enough oil to keep them from sticking.
Spread them to cool on a tray or cookie sheet.
Heat a lightly oiled, non-stick frying pan, and add one fourth of the noodles evenly in the frying pan.
They should be flat, not heaped.
Fry until crisp and brown underneath, then flip them and fry the other side.
Repeat to make 4 crispy noodle cakes and place on individual plates.
Fry the onion, garlic, and ginger until brown.
Add the remaining stir-fry vegetables and stir-fry 2 minutes more, or until barely cooked but still crisp.
Spread the stir-fried mixture on top of the noodle cakes in 4 equal portions.
Serve.

Tips:

Use fresh vegetables: Fresh vegetables will give your tukpa ngopa a more vibrant flavor and texture.
Don't overcook the noodles: The noodles should be cooked just until they are tender, but not mushy.
Use a good quality broth: The broth is the base of your tukpa ngopa, so it's important to use a good quality one. You can use chicken broth, beef broth, or vegetable broth.
Add some spice: Tukpa ngopa is a spicy dish, so don't be afraid to add some heat. You can use chili peppers, chili powder, or Szechuan peppercorns.
Serve with your favorite toppings: Tukpa ngopa is a versatile dish that can be served with a variety of toppings. Some popular toppings include hard-boiled eggs, green onions, cilantro, and lime wedges.

Conclusion:

Tukpa ngopa is a delicious and hearty Tibetan noodle soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful meal, give tukpa ngopa a try.