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

Ingredients

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

[CookingMiddle]

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

Updated on January 23, 2020. First published on June 17, 2013.

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Comments

  1. Cheryl says

    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.
    :o)

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