Name: Beef Thenthuk (Beef Hand-Pulled Noodles)
Yield: Serves 4
Cuisine: Tibetan
Ingredients: 300 g (10½ oz) topside of beef, diced; 1 egg; 2 teaspoons salt; 2 tomatoes, diced; 2 teaspoons white vinegar – optional; 1½ mooli (daikon), about 250 g (9 oz), washed but not peeled, thinly sliced; 1 red onion, thinly sliced; 2 large garlic cloves, thinly sliced; 300 g (2 cups) strong white bread flour, plus extra for dusting; Chopped chives, spring onion (scallion) or coriander (cilantro), to garnish; 2 teaspoons light soy sauce – optional; 1 teaspoon sesame oil – optional; 1 teaspoon Chinkiang black vinegar – optional; 100 g (3½ oz) spinach, washed and roughly chopped; 2 tablespoons cooking oil; Black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

This is the first dish Yeshi ever made me, and it tastes as good now as it did in his freezing concrete room up in the foothills of the Himalayas. It doesn’t take a genius to work out why this traditional noodle soup is loved and devoured so much across the entire region. It soothes hands and bellies, and its soft textures explode with the deep flavours of meat and garlic. There’s nothing more comforting or whol