Phingsha – Chicken with Glass Noodles

Name: Phingsha – Chicken with Glass Noodles
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: ½ tsp ground turmeric; ½ tsp ground white pepper; 400 g boneless chicken thighs, cut into small bite-size cubes or strips; 1 tsp Sichuan peppercorns, crushed; 200 g potatoes, diced into 1-inch cubes; 4 large tomatoes, roughly chopped; 1 heaped tsp finely grated fresh ginger; 1 heaped tsp finely grated garlic; 2 medium white onion, thinly sliced; 1–2 fresh green chillies, halved lengthways (optional); 2 dried whole chillies, broken into pieces; 2 tbsp vegetable, sunflower or rapeseed oil; 2 tbsp vegetable, sunflower or rapeseed oil; 2 tbsp vegetable, sunflower or rapeseed oil; 150 g glass noodles; 10 g dried wood ear mushrooms, or fresh shiitake mushrooms; 2 banana shallots, finely sliced; 2 spring onions, finely sliced; 2 handfuls of spinach or bok choy (optional); 2 handfuls of spinach or bok choy (optional); 1 chicken or vegetable stock cube; 1 chicken or vegetable stock cube; 1 tsp fine salt; 2 tbsp light soy sauce; 10 g dried wood ear mushrooms, or fresh shiitake mushrooms

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 10

Appears in

Seven Kitchens

By Torie True

Published 2025

About

Phingsha is a Himalayan dish popular in Darjeeling, Kalimpong and Sikkim, areas which are an ethnic melting pot of tribes with Tibetan and Nepalese ancestry. Phing are glass noodles – also called bean thread or cellophane noodles – and sha refers to meat, which can be beef (or more commonly buffalo), pork or chicken, though vegetarian versions of phingsha also exist. Wood ear mushrooms – also known as black cloud fungus, cloud ear and jelly ear due to their shape – are often added to

Ingredients

Asia
India
Sikkim
Kalimpong
Darjeeling
Supper
Pasta

Ingredients

Method