Ladakh Thenthuk Hand Pulled Noodle Soup Tibetan Bhutia Winter

Ingredients

• For the noodle dough:
• 2 cups all-purpose flour
• 1/2 tsp salt
• Warm water — approximately 2/3 cup
• For the broth:
• 200g pork, beef or yak — thinly sliced
• 1 small onion — thinly sliced
• 1 tsp ginger — grated
• 3 garlic cloves — minced
• 2 tomatoes — roughly chopped
• 1/2 tsp turmeric
• 1/4 tsp red chilli powder
• 1 tbsp oil
• 4 cups water or stock
• Salt to taste
• Fresh spring onion and coriander

Method

1. Make dough: combine flour and salt. Add warm water gradually and knead 8 minutes until smooth and firm. Cover. Rest 20 minutes.
2. Prepare the broth: heat oil in a large pot.
3. Add sliced onion — cook 5 minutes. Add ginger and garlic — 2 minutes.
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. Shape the noodles (the distinctive step): roll the dough into a thick rope 2 cm diameter.
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. Drop directly into the broth as you shape.
8. Cook all noodles on medium heat for 6 to 8 minutes until cooked through — test by biting one, no raw dough inside.
9. Garnish with spring onion and coriander. Serve hot in deep bowls.