Recently, we took a YoWangdu community survey that showed a strong interest in Tibetan-style vegetarian food. (Our friend Dan Haig from Tibet Online teased us about this, knowing how much Tibetans traditionally love their meats :-) We love vegetarian Tibetan dishes too, so Lobsang experimented with a new Tibetan fusion veggie dish, Shamey Gongthuk, “no meat” egg noodles. The hearty hand-made egg noodles are Lobsang’s first try at the beloved noodles he remembers watching his uncle make in Tibet. Enjoy, and let us know how you like it :-)
For 4 people
*For a vegan version, use the instructions for making the (eggless) dough from our thenthuk recipe.
- 2 eggs
- 2 cups of all-purpose flour
By putting egg in the dough, your noodles won’t absorb moisture as much, and get soggy as leftovers.
- 1/2 small onion (we used red)
- 4 cloves garlic, minced
- 2 tablespoons ginger, minced
- 1 large tomato, chopped
- 5 ounces English peas (we used raw, fresh peas)
- 6 medium or large Shiitake mushrooms, sliced
- 2 cups of celery, diced
- 5 ounces super-firm tofu, chopped
- 2 stalks green onions
- 2 tablespoons cilantro, minced
- 1 heaping teaspoon salt
- 2 tablespoons soy sauce (we use a low-sodium version)
- 1/8 teaspoon very well ground emma (also called yerma or Szechuan pepper) About 10 peppercorns.
- 6 tablespoons cooking oil (we are using avocado oil these days)
Prepare the Dough for the Egg Noodles
- Mix your eggs and flour together very well. If your dough seems too runny, you can add more flour, perhaps 1/4 cup more.
- Shape to form a smooth ball
- Roll the dough out very thin (3/8 of an inch or even a bit thinner) on a flat surface with a rolling pin
- Cut the dough into long thin strips, about 3/4 of an inch wide
- Like you would for thenthuk, gently pull the strips to lengthen and thin the dough. (If you need to see how this works, see our thenthuk recipe and video.)
- Pick up one strip and pull off pieces of dough that are each 1 and 1/2 to 2 inches long. You can pile these up on your flat surface or put in a bowl.
- Add a teaspoon of salt to a large pot of boiling water
- Add all the dough pieces to the boiling water and stir gently to separate them
- Cook for 5 minutes then remove from heat and drain the water
- Add a little bit of oil to your noodles to keep them separated (like 1/2 to 1 teaspoon of oil)
Cook the Vegetables
- You can start this while your noodles are cooking
- Heat 6 tablespoons cooking oil on high heat in a largish frying pan or wok suitable for stir-frying
- When the oil is hot, add onions and stir fry constantly
- After one minute or so, stir in your chopped tofu, and continue to stir fry
- After about 3 minutes, stir in your ginger and garlic
- After one more minute of stir frying, add the sliced mushrooms, diced celery and chopped tomatoes. Stir well and cover your pan.
- Note all of this is happening still at high or medium high heat.
- After 7-8 minutes, add your soy sauce plus a pinch of salt and the emma. Stir the dish and re-cover.
- Once the lid is on again, turn the heat down to medium or medium low, and cook for about 20 minutes to infuse flavor in the veggies.
- After 20 minutes, add your English peas. Increase the heat back to high and stir to mix well
- After 3 more minutes, stir your noodles into the pan, mixing all the ingredients well.
- Stir fry just long enough to heat the noodles through, 2 or 3 minutes.
- Turn the heat off, and add your green onions and cilantro.
- Give it all a quick stir and you’re ready to serve!