作法
- 熬高湯：雞骨汆燙 5 分鐘後沖洗。與 2 公升水、拍碎的薑與青蔥同煮 45 分鐘，過濾備用。
- 鍋熱油以中大火炒雞肉丁 4 分鐘至剛熟，盛出。
- 原鍋下洋蔥丁炒 4 分鐘，再下薑、蒜、辣椒末爆香 60 秒。
- 加入紅蘿蔔絲與高麗菜絲拌炒 2 分鐘，再下薑黃粉、尼泊爾綜合香料與花椒，續炒 60 秒。
- 倒入 1.5 公升過濾好的高湯煮滾。加醬油、適量鹽與雞肉回鍋。
- 麵條另鍋以滾水煮 4 分鐘，瀝乾分裝深碗。葉菜在湯起鍋前 30 秒下鍋燙軟。將湯與配料淋在麵上，撒上香菜。桌上備一小碟新鮮辣椒醋醃醬，由各人自行調辣。冷天清晨享用最佳。
Common questions
Can 尼泊爾湯麵 be made ahead?
尼泊爾湯麵 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 尼泊爾湯麵 spicy?
尼泊爾湯麵 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 尼泊爾湯麵 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 尼泊爾湯麵 to make at home?
尼泊爾湯麵 is approachable for a home cook with basic stove skills — total time about 75 minutes, no special technique required.
Can 尼泊爾湯麵 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
湯麵經由喜瑪拉雅山口的尼瓦爾佛教商旅從西藏傳入尼泊爾。常見於藏裔尼泊爾族群——雪巴人、博達居住區的藏難民、塔芒等講尼泊爾語的佛教族群。湯麵也是不丹料理（jasha thukpa），各地細節有別。寒冷天氣的食物：每個昆布（Khumbu）地區的雪巴村莊都把湯麵當成登山客與居民的標配。尼泊爾花椒是區隔尼泊爾與西藏湯麵的關鍵。
