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.

Tibetan Fried Noodles Tibetan Fried Noodles
As its name suggests, the noodles in this Tibetan classic are usually fried, though some prefer them soft.
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.