Tibetan Fried Noodles Tukpa Ngopa Food

THUKPA

Steps:

• In a food processor, combine the tomatoes, ginger, garlic, serranos, cumin and oil and process until smooth. Transfer the paste to a heavy-bottomed pot along with the chicken and cook over medium-high heat, stirring occasionally, until aromatic, 3 to 4 minutes. Add the stock and bring to a boil.
• Reduce the heat to medium and add the carrot, bell peppers, beans, bamboo shoots and cabbage. Cover the pot halfway and simmer until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Using tongs, transfer the chicken to a plate. Once it is cool enough to handle, tear it into bite-sized pieces and return it to the pot.
• Add the noodles and lemon juice and simmer until the noodles are tender, 4 to 6 minutes. Season with salt.
• Spoon the thukpa into bowls, garnish with scallions and bean sprouts and serve very hot.

TIBETAN FRIED NOODLES (TUKPA NGOPA)

Steps:

• In a large pot of salted water, boil the noodles until cooked.
• Drain and toss them with just enough oil to keep them from sticking.
• Spread them to cool on a tray or cookie sheet.
• Heat a lightly oiled, non-stick frying pan, and add one fourth of the noodles evenly in the frying pan.
• They should be flat, not heaped.
• Fry until crisp and brown underneath, then flip them and fry the other side.
• Repeat to make 4 crispy noodle cakes and place on individual plates.
• Fry the onion, garlic, and ginger until brown.
• Add the remaining stir-fry vegetables and stir-fry 2 minutes more, or until barely cooked but still crisp.
• Spread the stir-fried mixture on top of the noodle cakes in 4 equal portions.
• Serve.

TIBETAN NOODLES WITH VEGETABLES

Steps:

• Cover the noodles in very hot water and allow to sit for 20 minutes, or until soft.
• In another bowl, pour boiling water over the wood ears and allow them to sit for 20 minutes also.
• Boil the potatoes for 10 minutes, then drain.
• When able to handle, slice the potatoes like fries.
• At the end of twenty minutes, drain the wood ears and cut into thin slices.
• Saute the onion with the oil in a large pan until it is tender.
• Add the tomato, ginger, garlic, paprika, and turmeric, stirring to mix.
• Add the potatoes and stir to coat them with the spices.
• Then add the peas, sliced wood ears, bell pepper, and water.
• Cook, stirring, until the potatoes are fork-tender, adding small amounts of water if needed.
• Drain the noodles, chop into smaller pieces (about into thirds), and add to the pan.
• Cook for 3-5 minutes more, or until heated through.
• Serve.