Ladakh Thenthuk Hand Pulled Noodle Soup Tibetan Bhutia Winter

Method

1. 1

   Make dough: combine flour and salt. Add warm water gradually and knead 8 minutes until smooth and firm. Cover. Rest 20 minutes.

2. 2

   Prepare the broth: heat oil in a large pot.

3. 3

   Add sliced onion — cook 5 minutes. Add ginger and garlic — 2 minutes.

4. 4

   Add sliced meat — brown 3 minutes. Add tomatoes — cook 5 minutes. Add turmeric and red chilli powder. Add 4 cups water. Bring to a boil. Skim foam. Simmer 15 minutes.

5. 5

   Shape the noodles (the distinctive step): roll the dough into a thick rope 2 cm diameter.

6. 6

   Pinch off a 2 cm piece. Flatten with your thumb on the work surface and pull lengthwise — it forms a flat irregular elongated noodle 5 to 7 cm long.

7. 7

   Drop directly into the broth as you shape.

8. 8

   Cook all noodles on medium heat for 6 to 8 minutes until cooked through — test by biting one, no raw dough inside.

9. 9

   Garnish with spring onion and coriander. Serve hot in deep bowls.