Thukpa Tibetan / Nepali Recipe


Sukuti is a traditional dried meat in Nepal. Sukuti is made from the muscular parts of an animal and is fat free. The meat is cut into thin strips. The strips are, then, coated with spices such as salt, cumin, pepper, and chili powder. Then the strips of meat are then dried out in the sun or hung over the fire. After all the moisture has escaped, the meat shrivels. Then, it is heated in a pan.

“Sadeyko” is a way of cooking in Nepal. All the sadeyko recipes uses these main ingredients: chili, garlic, onion, mustard oil and coriander for garnishing. For this recipe, we are using sukuti as the main ingredient.

This recipe is super easy to make. If you live abroad and can buy beef jerky, you can use simple beef jerky recipe as well.

  • Details

    • Recipe type: Lunch / Vegetarian
    • Cuisine: Tibetan Cuisine
    • Serves: 3-4 servings
    • Prep time: 20 mins
    • Cook time: 30 mins
    • Total time: 50 mins
  • Ingredients

    • 3 Tablespoons Oil
    • 1 Onion sliced
    • 1 Tablespoon of Ginger Garlic Paste
    • 2 small or 70 gram Carrots cut into small pieces
    • ½ a dozen button Mushrooms, sliced
    • 200 grams boneless Chicken ( or meat of your choice) cut into small cubes or strips (optional)
    • 1 fresh green Chili chopped in fine pieces
    • 1 capsicum diced into strips
    • 2 small tomatoes diced into fine pieces
    • 5 cups of water as per preference
    • Salt to taste
    • Pepper to taste
    • 200 gram Egg Noodles (Asian egg noodles)
    • 3 Tablespoon Soy Sauce

     

    Seasoning:

    • 2 teaspoon of vigenar
    • 3 green chillies finely chopped
    • 1 bunch of coriander
    • 1 Spring Onion stalk chopped

Instructions

  • Add oil to a pan and sauté onions until they are light brown in color.
  • Add 1 Tablespoon of Ginger Garlic paste and stir fry quickly. Take caution because garlic burns pretty quickly
  • Add your cut carrot pieces to the pan and stir fry for 2 minutes.
  • Add the mushroom, capsicum and chicken, stir fry and cook for 2-3 minutes on medium heat.
  • Throw in the cut green chili and tomato and mix everything well
  • Pour in the water and season with salt and pepper.
  • Cook for about 15 minutes or until the capsicum pieces and carrot pieces are soft.
  • In the meantime, prepare a pot with water, let it boil and add the egg noodles. Cook the noodles according to package instructions, usually about 5 minutes and take them out of the water once finished cooked
  • Add the cook noodles to pan mix well and cook for about 4 more minutes. Remove from the heat and add the soy sauce.
  • In a separate bowl, mix vinegar and green chilies.
  • Serve hot thuka on bowls and garnish with green coriander, spring onion and mix of vinegar and green chillies as per your preference.

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