Ladakh Thukpa Barley Noodle Warming Broth High Altitude Meal

Ingredients

• For noodles:
• 2 cups barley flour or whole wheat flour
• Warm water to knead — approximately 2/3 cup
• 1/2 tsp salt
• For the broth:
• 300g yak, beef or lamb — thinly sliced
• 1 medium onion — thinly sliced
• 2 garlic cloves — minced
• 1 tsp ginger — grated
• 2 dried red chillies
• 1/4 tsp turmeric
• 4 cups water or bone broth
• 1 cup mixed vegetables — turnip, radish, spinach
• 1 tbsp soy sauce
• Salt
• Fresh coriander and spring onion

Method

1. Make noodles: combine flour and salt. Add warm water gradually and knead into a firm dough.
2. Roll out thin on a floured surface. Cut into strips 5 mm wide and 8 to 10 cm long. Rest 10 minutes.
3. Make the broth: heat 1 tbsp oil in a large pot.
4. Add thinly sliced onion. Cook 6 minutes. Add minced garlic and grated ginger.
5. Cook 2 minutes. Add sliced meat. Brown 3 minutes. Add dried red chillies and turmeric.
6. Add 4 cups water or broth. Bring to a boil.
7. Skim foam. Add harder root vegetables first.
8. Cook 8 minutes. Add leafy vegetables. Simmer 5 minutes.
9. Add the hand-rolled noodles to the simmering broth.
10. Cook 6 to 8 minutes until noodles are cooked through — they will float slightly and feel firm but tender when bitten.
11. Season with soy sauce and salt. Garnish with spring onion and coriander. Serve in deep bowls.