Entree: China – Tibet – རྒྱ་ཐུག ➤ Gyathuk (Tibetan wheat noodle soup of hand-cut or pulled noodles in a clear meat and vegetable broth)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 12 oz (340 g) fresh wheat noodles (hand-pulled or knife-cut thukpa-style)
- 8 cups (1.9 L) beef or chicken broth, preferably homemade (1900 ml)
- 8 oz (225 g) beef, thinly sliced against the grain
- 1 tbsp (15 ml) vegetable oil for stir-frying (15 g)
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 1 cup (150 g) napa cabbage, sliced
- 1 medium carrot, julienned (about 4 oz / 115 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (6 g) fresh ginger, minced
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) toasted sesame oil
- 1/2 tsp (2.5 g) ground white pepper or black pepper
- 2 scallions, sliced (about 20 g)
- 2 tbsp (8 g) fresh cilantro, chopped (optional)
- Salt to taste

Instructions

1. Bring the 8 cups (1.9 L) of broth to a gentle simmer in a large pot over medium heat.
2. While the broth heats, briefly sear the thinly sliced beef: heat 1 tbsp (15 ml) vegetable oil in a skillet over high heat, stir-fry the beef just until browned but not fully cooked, about 1–2 minutes. Remove and set aside.
3. In the simmering broth add sliced onion, minced garlic, and minced ginger. Simmer 5 minutes until aromatic and the onion softens.
4. Add the julienned carrot and napa cabbage to the broth and simmer another 3–4 minutes until vegetables are tender-crisp.
5. Add the fresh wheat noodles to the pot and cook according to noodle thickness, usually 3–5 minutes for fresh noodles, until tender.
6. Stir in the seared beef to finish cooking in the hot broth. Add soy sauce, sesame oil, and white pepper. Taste and adjust salt or soy sauce as needed.
7. Ladle the gyathuk into bowls and finish with sliced scallions and chopped cilantro if using. Serve immediately while hot.