Tibetan Fried Noodles Tukpa Ngopa Recipes

Steps:

• In a large pot of salted water, boil the noodles until cooked.
• Drain and toss them with just enough oil to keep them from sticking.
• Spread them to cool on a tray or cookie sheet.
• Heat a lightly oiled, non-stick frying pan, and add one fourth of the noodles evenly in the frying pan.
• They should be flat, not heaped.
• Fry until crisp and brown underneath, then flip them and fry the other side.
• Repeat to make 4 crispy noodle cakes and place on individual plates.
• Fry the onion, garlic, and ginger until brown.
• Add the remaining stir-fry vegetables and stir-fry 2 minutes more, or until barely cooked but still crisp.
• Spread the stir-fried mixture on top of the noodle cakes in 4 equal portions.
• Serve.

Steps:

• Cover the noodles in very hot water and allow to sit for 20 minutes, or until soft.
• In another bowl, pour boiling water over the wood ears and allow them to sit for 20 minutes also.
• Boil the potatoes for 10 minutes, then drain.
• When able to handle, slice the potatoes like fries.
• At the end of twenty minutes, drain the wood ears and cut into thin slices.
• Saute the onion with the oil in a large pan until it is tender.
• Add the tomato, ginger, garlic, paprika, and turmeric, stirring to mix.
• Add the potatoes and stir to coat them with the spices.
• Then add the peas, sliced wood ears, bell pepper, and water.
• Cook, stirring, until the potatoes are fork-tender, adding small amounts of water if needed.
• Drain the noodles, chop into smaller pieces (about into thirds), and add to the pan.
• Cook for 3-5 minutes more, or until heated through.
• Serve.