Thenthuk (hand-pulled noodle soup)

Ingredients

• 2 cups wheat flour (atta or maida)
• ¾ cup water
• A pinch of salt
• 1 onion, sliced
• 2 tomatoes, chopped
• 1 carrot, sliced
• 1 cup chopped spinach or radish leaves
• 1 cup cubed radish
• 1 tbsp each chopped ginger and garlic
• 1–2 green chillies
• 1 tbsp soy sauce
• 2 spring onions
• 6 cups water or vegetable stock
• 2 tbsp oil
• Salt and pepper to taste

Method

1. Knead the flour, salt and water into a firm, smooth dough. Rub with oil, cover and rest for 30 minutes.
2. Heat oil and fry the onion, ginger, garlic and chillies. Add tomatoes and cook until soft.
3. Add radish, carrot and the water or stock and bring to a boil.
4. Roll the dough into thin ropes and flatten them. Pull off small flat pieces with your fingers and drop them straight into the boiling soup.
5. Cook for 5 minutes until the noodles float and are tender. Add greens, soy sauce, salt and pepper.
6. Serve hot, topped with spring onion.