Hand-Pulled Noodle Thukpa with Lamb and Radish

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A warming Tibetan soup featuring tender lamb, crisp radish, and hand-pulled noodles simmered in a fragrant ginger-garlic broth. This asian-inspired asian ready in about 60 minutes pairs ounces Lamb shoulder, Daikon radish, ounces Hand-pulled noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 25 min Cook: 35 min Serves 4 Asian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine 4 cups chicken stock, 1 tablespoon minced ginger, 2 minced garlic cloves, and 1/4 cup sliced green onions. Bring to a gentle simmer over medium heat.
  2. Step 2: Add 8 ounces diced lamb shoulder and 1 cup julienned daikon radish. Simmer uncovered for 30 minutes, skimming off any foam that rises to the surface.
  3. Step 3: Season with 2 tablespoons soy sauce, 1 teaspoon sesame oil, salt to taste, and black pepper to taste. Stir well to combine.
  4. Step 4: Add 12 ounces fresh hand-pulled noodles and cook for 3-4 minutes until tender and broth is heated through.
  5. Step 5: Adjust seasoning and serve immediately.

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Frequently asked questions

How long does Hand-Pulled Noodle Thukpa with Lamb and Radish take to make?

Total time is about 60 minutes (25 min prep + 35 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 Hand-Pulled Noodle Thukpa with Lamb and Radish?

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 ounces lamb shoulder from drying out.

Can I substitute ingredients in Hand-Pulled Noodle Thukpa with Lamb and Radish?

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 Hand-Pulled Noodle Thukpa with Lamb and Radish 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 Hand-Pulled Noodle Thukpa with Lamb and Radish?

Asian asian 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.

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