🍽️ Tibetan Noodle

Alkaline noodles in yak broth, plateau breakfast.

Tibetan Noodle is a common breakfast in the teahouses of Lhasa, Tibet. Thick, round alkaline noodles made from highland barley or wheat are boiled and served in a savoury clear broth simmered from yak bones and beef, topped with a few slices of spiced boiled beef and a sprinkle of scallion. The noodles are firm and chewy, the broth deep and beefy with the character of plateau yak, and one bowl is filling and warming. Lhasa locals linger over a plate of Tibetan noodles and a cup of sweet tea in teahouses through the morning. Plain and simple, it is a microcosm of highland life and a staple to try around the Barkhor circuit.