Thenthuk (Tibetan: འཐེན་ཐུག་, Wylie: then thug) or hand-pulled noodle soup (thukpa), is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet[1][2] where it is served as dinner and sometimes lunch.

The main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat.

They shape the dough, flatten it, pull it and cut it off, right into the boiling soup.

As soon as this is finished, the noodle soup is ready to cool down and be served.

The Nepalese version of thukpa contains chili powder, masalas, and noodles with gram and pea soup which gives it a hot and spicy flavor.