Home » Tibetan Food » Shamey Gongthuk: Recipe for Veggie Egg Noodles

Shamey Gongthuk: Recipe for Veggie Egg Noodles

Veg Gonthuk
Shamey Gongthuk: Veggie Egg Noodles

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.

Eggs and all-purpose flour for the egg-noodle dough
Eggs and all-purpose flour for the egg-noodle dough


For Dough

  • 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.

Other Ingredients

  • 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)
Gonthuk Ingredients
Ingredients for the Shamey Gongthuk


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.
Making Gonthuk Dough
Making the home-made egg noodles, the gongthuk.
  • 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!
Tibetan Home Cooking

Tibetan Home Cooking

Bring joy to the people you love by making your own delicious, authentic Tibetan meals


2 responses to “Shamey Gongthuk: Recipe for Veggie Egg Noodles”

  1. Thanks so much for this recipe! I made it for dinner last night, and we absolutely loved it.
    I will definitely be making it again often.

    1. You are so welcome! We’re happy you like it — we thought it tasted excellent too!

Leave a Reply

Your email address will not be published. Required fields are marked *