Thukpa is the Bhutanese traditional staple dish made by boiling rice, noodles, wheat flour, spaghetti, etc.
This Himalayan Porridge, I’m quite sure everybody around the globe must have heard about this. Just the version of it is different all around. Likewise, today I am going to list our style of making Thukpa from boiled spaghetti. It is very simple in preparation and tastes good as well.
Spaghetti Thukpa can be made both veg and non-veg. In this article, I am going to show how to make veg spaghetti Thukpa. There is no difference between cooking veg and non-veg spaghetti. Just what happens in preparing non-veg spaghetti is just need to add boiled and cut meat whichever you are eating on spaghetti and the rest are the same as making veg spaghetti Thukpa.
Scroll down to see the quick video on how to make Thukpa
In Bhutan, Thukpa is served as breakfast for those who love it. As Thukpa is light and easy to digest It is also served for patients who can’t eat heavy food and has no appetizer. As I have already said Thukpa is our traditional dish, and we start our day with bowls of Thukpa on festival days.
Check out our other articles as well:
- Kewa Datshi Recipe
- Ema Datshi Recipe
- Ezay or Bhutanese Style Chutney
- Must try food when you visit Bhutan
The other importance of Thukpa is it helps to keep the body warm; you can imagine how cold is in the Himalayan country in winter right? Sometimes temperature goes below zero degrees in some regions. So especially in winter, our general breakfast is Thukpa, it simply saves us from the cold. So, you can take it as a winter health tip from my side.:D
The good news for you guys is this type of noodle thukpa is available all around the restaurants and Hotels in Bhutan for both veg and non-veg forms. Moreover, it is found in Tibetan restaurants in India. So, I have shared enough beautiful things about Thukpa you must be waiting with bated breath to try out our way of making porridge.
Let’s get started with the how-to-make Veg Thuka and the instructions.
Thukpa is the Bhutanese traditional staple dish made by boiling rice, noodles, wheat flour, spaghetti etc. This Himalayan Porridge, I’m quite sure everybody around the globe must have heard about this.
Prep Time: 20 minutes mins
Cook Time: 5 minutes mins
Course: Breakfast, Main Course
Cuisine: Bhutanese, Tibetan
- Chopped onion
- Chopped tomato
- Pieces of spring onion
- Pieces of coriander leaves
- Crushed garlic (optional)
- Soya sauce
- Salt & Pepper
- Chilli powder
- Ajino moto (optional)
- Boil the water thoroughly and put spaghetti in it.
- Add a few drops of oil and a little bit of turmeric powder then stir.
- After a thorough boiling of spaghetti for 2-3 mins drain the water using a strainer.
- Rinse the boiled spaghetti thoroughly under cold water to make sure it doesn’t cook further due to its boiling heat.
- Now take some oil over your pumps and mix the boiled spaghetti thoroughly it helps to keep noodles sticking from each other.
- Keep the spaghetti in the strainer and boil the water in a pot adding salt to taste, and a few drops of soya sauce.
- Meanwhile, you can cut the tomatoes, onions, coriander, spring onions and garlic into pieces.
- Now take the amount of boiled spaghetti according to your capacity into a bowl and add a few condiments like chopped onion, tomato, spring onion, coriander leaves, crushed garlic, salt to taste, ajino moto (optional)
- Now stir properly and taste the taste and whatever is missing you can keep adding and enjoy your experience.
– Don’t overcook the noodles or spaghetti.
– Without garlic, it tastes more delicious.
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