Shyakpa, a type of Sherpa noodle
A simple to make and healthy as well as tasty to eat food, Shyakpa is a flavorful stew with crunchy leafy veggies, fresh chunky meat and soft dough strips stirred in. This delicious Sherpa cuisine does not have a particular recipe but varies according to time and taste and this delicacy passed on from generation to generation through word of mouth is adaptable according to your taste. There is something new about it, each time you try it which adds up to the excitement and taste while devouring the dish.
Shyakpa is common dish among the people living in the Mountainous regions of Nepal and for many, it is an everyday food. As the transportation comes very expensive, the price of food grains like rice and lentils are quite expensive in the region and also the lack of production there leads to limited supply of these crops. Hence, it becomes expensive for all to afford daal–bhaat everyday and also having same food everyday becomes monotonous. So, in order to bring variety in the everyday food and also to save some expenses, people in the mountain regions prefer to eat Shyakpa as an alternative to the traditional meal. There, it is made usually with locally available yak meat and potatoes.
It is similar to the Thukpa (noodles) we have here. Also, preparing it does not take much time. All you need to do is add some ragged swatches of flattened wheat flour dough to a sauté of vegetables and meat and pour in some water. Then let the cloudy looking broth boil and season it with salt and pepper. Your Shyakpa is ready as simple as boiling a chau chau.
In Kathmandu, it is popularly known as Thenthuk and is available at most of the Tibetan eateries. The flour sheets used in making Shyakpa are pulled out from softly kneaded dough and made into flat strips. This process also gave the name to the cuisine as ‘Then’ means ‘pull’ and ‘Thuk’ means ‘noodles’. You can bring variety to your Shyakpa by adding vegetables like spinach, thinly chopped carrots, raddish, a hint of tomatoes and chopped coriander and spring onions for garnish. Also, the crushed timur adds a delicious aroma to the soup and you could also use the meat of your choice. It is an ideal cuisine to enjoy during the chilly winters or cool rainy days.