Thenthuk

Ingredients

• 2 cups wheat flour
• Water to knead
• 1 onion, sliced
• 1 tomato, chopped
• 3 garlic cloves, crushed
• ½-inch ginger, grated
• 1 carrot, 1 small radish or turnip, sliced thin
• A handful of spinach
• 1 tbsp oil
• 6 cups water
• Salt to taste
• Chopped coriander or spring onion

Method

1. Knead the flour with water into a smooth, firm dough. Rub with oil, roll into thick ropes and rest for 30 minutes.
2. Heat oil and fry the onion, garlic and ginger. Add the tomato and cook until soft.
3. Add the root vegetables, water and salt and bring to a boil.
4. Flatten each dough rope, then pull off thumb-sized flat pieces straight into the boiling soup.
5. Add the spinach and cook until the noodle pieces float and are tender.
6. Serve hot with coriander or spring onion.