Tibetan Fried Noodles
Credit: John Kernick
(Thukpa Ngopa)
SERVES 4
Tibetan cuisine enjoys the influences of many different cultures—Chinese, Indian, Mongolian, Nepalese—as well as a wonderful tradition of passing recipes down through the generations, such as this classic dish.
3 tbsp. vegetable oil
1 small yellow onion, peeled and sliced
2 cloves garlic, peeled and minced
1 coin-size piece of ginger, peeled and minced
1 tsp. garam masala
1 medium tomato, cored and chopped
Salt
1 lb. top round steak, very thinly sliced, then cut into
2" × 1" pieces
2 stalks celery, trimmed and chopped
2 medium carrots, peeled and sliced
1⁄2 lb. cappellini pasta
1–2 tbsp. soy sauce
1⁄2 bunch fresh cilantro, chopped
1. Heat oil in a large sauté pan over medium heat. Add onions, garlic, and ginger and sauté, stirring often, for 2 minutes. Add garam masala and tomatoes. Season to taste with salt and sauté for 2 more minutes. Add meat, celery, and carrots, cover pan, and cook for 5 minutes. Vegetables should be cooked but still crisp.
2. Cook capellini in a large pot of boiling salted water over high heat until just soft, about 2 minutes. Drain noodles, then add to meat mixture in pan. Cook for 1 minute, tossing noodles with vegetables and meat. Season with soy sauce. Serve garnished with cilantro.
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