Slow-Simmered Tibetan Thukpa with Hand-Pulled Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting bowl of hand-pulled noodles swimming in a savory vegetable and beef broth, inspired by Tibetan mountain flavors. This asian-inspired soups ready in about 105 minutes pairs all-purpose flour, water, beef chuck, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 45 min Cook: 60 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, mix 2 cups of all-purpose flour with 3/4 cup of water, kneading until smooth and elastic, about 8 minutes. Cover and rest the dough for 30 minutes.
  2. Step 2: Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add 3 minced garlic cloves and 1 tablespoon of grated ginger, sauté for 1 minute until fragrant.
  3. Step 3: Add 8 ounces of diced beef chuck and cook for 5-6 minutes until browned on all sides.
  4. Step 4: Pour in 6 cups of beef broth, add 2 tablespoons of soy sauce and 1 teaspoon of black pepper. Bring to a boil, then reduce heat and simmer gently for 45 minutes.
  5. Step 5: While broth simmers, roll out the rested dough into a thin sheet and cut into long, thin strips about 1/4 inch wide to create noodles.
  6. Step 6: Add the noodles, 1 julienned carrot, and 2 cups chopped bok choy to the simmering broth. Cook for an additional 8-10 minutes until noodles are tender and vegetables softened.
  7. Step 7: Ladle soup into bowls and garnish with 1/4 cup sliced green onions before serving hot.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Tibetan Thukpa with Hand-Pulled Noodles take to make?

Total time is about 105 minutes (45 min prep + 60 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 Slow-Simmered Tibetan Thukpa with Hand-Pulled Noodles?

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 all-purpose flour from drying out.

Can I substitute ingredients in Slow-Simmered Tibetan Thukpa with Hand-Pulled Noodles?

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 Slow-Simmered Tibetan Thukpa with Hand-Pulled Noodles 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 Slow-Simmered Tibetan Thukpa with Hand-Pulled Noodles?

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.

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