Beef Thenthuk Noodle Soup with Carrots and Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 soups ready in about 35 minutes pairs pound, thinly sliced beef chuck, tablespoons vegetable oil, finely chopped 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Add 12 ounces fresh egg noodles to the pot and cook for 4 minutes until the noodles are al dente.
  5. Step 5: Stir in 1 tablespoon sesame oil and garnish with 2 green onions (thinly sliced).

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Beef Thenthuk Noodle Soup with Carrots and Peas take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Beef Thenthuk Noodle Soup with Carrots and Peas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons vegetable oil from drying out.

Can I substitute ingredients in Beef Thenthuk Noodle Soup with Carrots and Peas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beef Thenthuk Noodle Soup with Carrots and Peas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Beef Thenthuk Noodle Soup with Carrots and Peas?

Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes