Thukpa
An authentic non-vegetarian recipe from Arunachal Pradesh, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
300g Flat wheat noodles (or egg noodles)
350g Chicken or lamb, thinly sliced
150g Onion, finely chopped
150g Tomatoes, chopped
6piece Garlic cloves, minced
15g Fresh ginger, grated
4piece Green chillies, slit
100g Carrot, julienned
100g Cabbage, shredded
80g Spinach leaves
30ml Oil
20ml Soy sauce
3g Turmeric powder
4g Black pepper powder
8g Salt
1500ml Water or chicken stock
25g Spring onions, chopped
17 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Cook the noodles in boiling salted water according to package instructions until just al dente. Drain, rinse under cold water, and toss with a little oil to prevent sticking. Set aside.
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Heat oil in a large pot over medium-high heat. Add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
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Add chopped onions and cook for 5 minutes until translucent.
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Add the sliced meat and cook on high heat for 4–5 minutes until browned on all sides.
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Add chopped tomatoes and green chillies. Cook for 3–4 minutes until the tomatoes soften.
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Add turmeric powder, black pepper, and soy sauce. Stir well.
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Pour in the water or chicken stock. Bring to a boil, then reduce heat and simmer for 15 minutes until the meat is tender and the broth is flavourful.
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Add julienned carrots and shredded cabbage. Cook for 3 minutes.
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Add spinach leaves and cook for 1 minute until wilted.
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Divide the cooked noodles into bowls. Ladle the hot broth with meat and vegetables over the noodles. Garnish with spring onions and serve immediately with chilli sauce on the side.
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Chef's Tips
Cook the noodles separately and add them to the bowl at serving time — noodles left in the broth absorb too much liquid and become mushy.
A good thukpa depends on a well-seasoned, flavourful broth; if using water instead of stock, simmer the meat bones separately for 30 minutes first to build depth.
Black pepper is the primary heat source in traditional thukpa from Arunachal Pradesh — use freshly ground pepper for the best flavour.
Thukpa is highly adaptable — use whatever vegetables are in season; the soup base remains the same.
About This Dish
Thukpa is a traditional non-vegetarian dish from Arunachal Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Cook the noodles separately and add them to the bowl at serving time — noodles left in the broth absorb too much liquid and become mushy. - A good thukpa depends on a well-seasoned, flavourful broth; if using water instead of stock, simmer the meat bones separately for 30 minutes first to build depth. - Black pepper is the primary heat source in traditional thukpa from Arunachal Pradesh — use freshly ground pepper for the best flavour. - Thukpa is highly adaptable — use whatever vegetables are in season; the soup base remains the same.
Category
Non-Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium