Thenthuk is a typical Tibetan noodle soup that keeps the nomads warm during the long Tibetan winters.
- One handful white flour you can use any kind of flour
- 100 ml Water room temperature
- 1/4 teaspoon Salt
- 1/4 teaspoon pepper
- 1 teaspoon Oil
- 3 tablespoon Oil
- 1/2 teaspoon Salt
- 1 tablespoon garlic
- 1 tablespoon Ginger
- 1 large tomato roughly chopped
- 1 in small Onion choppedhalf
- 1 carrot chopped thinly
- 1 green pepper chopped
- 1 handful of cabbage sliced
- 1200 ml Water
- 1 tablespoon soy sauce
Combine the dough ingredients in a bowl, mixing well
Kneed for 4 minutes.
Cover the dough and leave to stand for 5 minutes (you can use any kind of cover) but don’t leave it for longer than 5 minutes or it will get too sticky.
Flatten out the dough and cut into long strips and then make the soup mix.
Take an empty dry pot and put on the heat
Add the oil, salt, garlic and ginger for 30 seconds
Then add the other ingredients
Fry for 1 minute until the tomato is mashed then add 1200ml boiling water.
Put the pasta strips in the soup by draping them over your arm and tearing strips off of about an inch in size,
Alternatively make your dinner guests look foolish by getting them to do this instead.
Cook for 2 minutes until the water is boiling again.
Finally add 1tbsp soy sauce.