做法
- 煮汤底:鸡骨焯水 5 分钟冲净。与 2 升清水、拍碎的姜与葱一起炖 45 分钟。过滤。
- 炒锅或宽口锅中大火热油。鸡丁炒 4 分钟至刚熟,捞出。
- 原锅下洋葱丁煸 4 分钟。加姜末、蒜末、辣椒末煸 60 秒。
- 下胡萝卜与卷心菜丝翻炒 2 分钟。下姜黄粉、综合香料粉与 timur,翻拌 60 秒。
- 倒入 1.5 升过滤好的鸡汤。煮至小开。下酱油、按需调盐,把鸡丁回锅。
- 面单独用沸水煮 4 分钟,捞出沥干,堆入大碗。绿叶菜在汤里最后 30 秒下入,瞬间变软。把汤与配料浇在面上。撒香菜。桌上备一碟新鲜辣椒醋,食客自调辣度。冷山清晨的最佳搭档。
Common questions
Can 尼泊尔汤面(Thukpa) be made ahead?
尼泊尔汤面(Thukpa) is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is 尼泊尔汤面(Thukpa) spicy?
尼泊尔汤面(Thukpa) as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 尼泊尔汤面(Thukpa) vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 尼泊尔汤面(Thukpa) to make at home?
尼泊尔汤面(Thukpa) is approachable for a home cook with basic stove skills — total time about 75 minutes, no special technique required.
Can 尼泊尔汤面(Thukpa) be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Thukpa 经由纽瓦尔佛教徒商队从西藏穿越喜马拉雅山口传入尼泊尔。它与藏—尼社群关系最紧——夏尔巴人、博达地区的藏族难民、以及塔芒等讲尼泊尔语的佛教族群都吃。它在不丹也叫 jasha thukpa,有地区差异。冷天气食物:昆布地区每个夏尔巴村庄都有 thukpa 作为给徒步者与本地人的常餐。Timur 是尼泊尔的招牌,把尼泊尔版与西藏原版区分开。
