Thenthuk or hand pulled noodle soup, is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet where it is served as dinner and sometimes lunch.
Serves: 2 Preparation and Cooking time: 25 minutes
- 1 small Onion
- 3 cloves of Garlic
- 1 small piece of Ginger
- 1 teaspoon of Salt
- 1 small piece of Mouli Spinach (frozen or fresh)
- 1 table spoon of Soya Source
- 2oz Plain Flour
- 1 table spoon of Oil
Knead the plain flour into a dough using only cold water. Cover and leave for a while. Meanwhile, peel the mouli, cut it in half and slice thinly. Wash fresh spinach leaves and chop into large chunks. If frozen spinach is used defrost thoroughly. The amount used depends on presonal taste. Chop the onion, garlic and ginger. Cut the meat into strips and slice thinly.
Fry the onion, garlic and ginger in a deep sauce pan. Add the meat and soya sauce. Stir well. Add two pints of cold water and the sliced mouli. While the water is boiling, take the dough and roll it thinly into a large chapati-like shape. Cut the dough into long strips 2 inches wide. Take the strips and tear them into small pieces. Throw the pieces straight into the boiling water. Cook for 5 minutes. Lastly, add the spinach and season to taste. Simmer for a few minutes. Serve hot.