Gya Thuk
Broad, hand-pulled wheat noodles simmered with shredded meat and greens in a warming broth, a Bhutia household classic.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Large pot
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 9 g
- carbs
- 42 g
- fibre
- 4 g
- protein
- 18 g
- calories
- 320 kcal
Instructions
- 1
Knead the wheat flour with water into a smooth dough. Cover and rest it for 30 minutes.
- 2
Divide the dough into portions. Stretch or pull each piece into long, flat noodle strands.
- 3
Heat oil in a large pot. Fry the garlic, ginger and onion until fragrant.
- 4
Add the sliced meat. Cook until it changes colour and is lightly browned.
- 5
Pour in enough water to make a broth and bring it to a boil.
- 6
Simmer for 15 minutes until the meat is tender.
- 7
Drop the pulled noodles directly into the simmering broth and stir gently.
- 8
Cook for 5–7 minutes until the noodles float and are cooked through.
- 9
Stir in the chopped greens and simmer for 2 minutes.
- 10
Season with salt. Garnish with spring onion and serve hot.
Chef's tips
Pull the noodles evenly so they cook at the same rate. Slightly uneven strands are traditional and add rustic character.
Ingredient substitutions
- chicken or pork → mushrooms and extra greens for a vegetarian version
Storage
Best eaten fresh; store leftover broth separately from noodles if refrigerating.
Reheating
Reheat gently on the stovetop with a little added water.
Common mistakes to avoid
- •Not resting the dough long enough, which makes it tear easily when stretched.
Serving suggestions
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