Entree: China – Tibet – ཐུག་པ་ ➤ thukpa (Hearty Tibetan noodle soup of meat and vegetables in a savory broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (454 g) boneless chicken thighs, chopped
- 8 oz (225 g) fresh wheat or egg noodles
- 6 cups (1.4 L) chicken stock or water
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped
- 2 medium carrots, julienned
- 2 cups (60 g) napa cabbage or Chinese cabbage, sliced
- 1 cup (30 g) baby spinach or bok choy leaves
- 2 green onions, sliced
- 1-2 green chilies, sliced (optional)
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 g) ground Sichuan pepper or black pepper, to taste
- Salt to taste
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Heat oil in a large pot over medium heat; add onion and cook until soft and translucent, about 4 minutes.
2. Add garlic and ginger and cook 1 minute until fragrant.
3. Add chopped chicken thighs and brown lightly, about 4–5 minutes, stirring so pieces start to seal.
4. Stir in chopped tomatoes, carrots, and soy sauce; cook 2 minutes to combine.
5. Pour in chicken stock (or water), bring to a simmer, then reduce heat and simmer gently 10–12 minutes until chicken is cooked through and vegetables begin to soften.
6. Add noodles and cabbage to the pot and cook according to noodle package time (about 3–5 minutes for fresh noodles) until noodles are tender.
7. Stir in spinach/bok choy, green onions, sesame oil, and sliced chilies; simmer 1–2 minutes until greens wilt.
8. Taste and adjust seasoning with salt and pepper; garnish with cilantro or parsley and serve hot.