Beef Thenthuk Noodle Soup with Carrots and Peas

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty Tibetan noodle soup featuring tender beef, fresh vegetables, and hand-pulled noodles in a savory broth, perfect for chilly days. This Asian-inspired soup recipe, ready in about 35 minutes, pairs beef chuck, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 450 cal/serving

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Ingredients

1 pound, thinly sliced beef chuck
2 tablespoons vegetable oil
1, finely chopped onion
2 cloves, minced garlic
1 inch, minced ginger
1, julienned carrot
1/2 cup frozen peas
2 cups beef broth
12 ounces egg noodles
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons soy sauce
1 tablespoon sesame oil
2, thinly sliced green onions

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add 1 onion (finely chopped) and cook for 3 minutes until softened. Add 2 cloves garlic (minced) and 1 inch ginger (minced), and cook for 1 minute until fragrant.
Step 2: Add 1 pound beef chuck (thinly sliced) and cook for 5 minutes until browned on all sides. Stir in 2 cups beef broth, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons soy sauce, then bring to a simmer.
Step 3: Add 1 carrot (julienned) and 1/2 cup frozen peas to the pot, and simmer for 8 minutes until the carrots are tender.
Step 4: Add 12 ounces fresh egg noodles to the pot and cook for 4 minutes until the noodles are al dente.
Step 5: Stir in 1 tablespoon sesame oil and garnish with 2 green onions (thinly sliced).