Sikkim Thenthuk Hand Pulled Noodle Soup Bhutia Tibetan

Method

1. 1

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

2. 2

   Prepare the broth: heat oil in a large pot.

3. 3

   Add thinly sliced onion. Cook 5 minutes. Add grated ginger and minced garlic.

4. 4

   Cook 2 minutes. Add sliced meat. Brown 3 minutes. Add tomatoes. Cook 5 minutes. Add turmeric, red chilli powder and salt. Add 4 cups water. Bring to a boil. Reduce to medium and simmer 15 minutes.

5. 5

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

6. 6

   Pinch off a piece of dough about 2 cm long.

7. 7

   Flatten with your thumb against the work surface and pull it lengthwise — it should form a flat, irregular elongated noodle piece 5 to 7 cm long. Repeat with all the dough.

8. 8

   Drop the hand-shaped noodle pieces directly into the simmering broth one by one.

9. 9

   Cook on medium heat for 6 to 8 minutes until the noodles are cooked through — they should be completely soft with no raw dough inside.

10. 10

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