Tibetan Fried Noodles
Tibetan Fried Noodles. John Kernick

(Thukpa Ngopa)

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.

Yield: serves 4


  • 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
  • 12 lb. cappellini pasta
  • 1-2 tbsp. soy sauce
  • 12 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.