Thukpa Gyathuk

🛒 Ingredients

• Chicken breast, boneless, skinless 80 g · 132 kcal
• Fresh egg noodles 100 g · 133 kcal
• Chicken broth 250 g · 25 kcal
• Cabbage, shredded 50 g · 12 kcal
• Carrots, julienned 30 g · 12 kcal
• Spinach or Bok Choy 30 g · 7 kcal
• Onion, chopped 20 g · 8 kcal
• Garlic, minced 5 g · 7 kcal
• Ginger, grated 5 g · 4 kcal
• Soy sauce 10 g · 5 kcal
• Vegetable oil 5 g · 40 kcal
• Green onions, chopped 5 g · 1 kcal
• Cilantro, chopped 3 g · 0 kcal

👨‍🍳 Instructions

1. Prepare all ingredients: Slice the chicken, julienne the carrots and shred the cabbage. Chop the onion, mince the garlic, grate the ginger, and chop the green onions and cilantro.
2. Cook the fresh egg noodles according to package instructions until al dente; drain and set aside.
3. Heat vegetable oil in a large pot or wok over medium-high heat. Add chopped onion, minced garlic, and grated ginger, sautéing until fragrant, about 2-3 minutes.
4. Add the sliced chicken to the pot and cook until lightly browned, stirring occasionally, about 3-4 minutes.
5. Stir in the julienned carrots and shredded cabbage, cooking for another 3-5 minutes until they start to soften.
6. Pour in the chicken broth and soy sauce, bring to a simmer. Reduce heat to low, add spinach or bok choy, and cook for 2-3 minutes until wilted. Season with salt to taste.
7. Divide the cooked noodles among serving bowls. Ladle the hot soup with chicken and vegetables over the noodles. Garnish generously with chopped green onions and cilantro before serving.