THENTHUK (Hand Pulled Noodle Soup)

This month our group,"Shhhhh Cooking Secretly" has chosen the Arunachal Pradesh Cuisine. I was given my two secret ingredients (Radish and Flour) by my partner Sujitha Ruban. She blogs at - " Sujitha Easy Cooking"  Do visit her blog for delicious recipes.
 I had recently seen the recipe of Thenthuk on Chef Ajay Chopra's show Northern Flavours on Food Food Channel. It was an interesting recipe made with hand pulled bits of noodles dropped into the stew made with some chicken and vegetables. I decided to go for it.
Thenthuk is originally a Tibetan noodle soup.  In Tibetan “then” means pull and “thuk” means noodles. Immigrants from Tibet carried their cuisine along and popularised it in the other regions. So, wherever the Tibetans went thenthuk, thukpa and momos followed. In the Northeast, particularly in Sikkim and Arunachal Pradesh, and Darjeeling in West Bengal, they are hugely popular. Of course, the preparation differs slightly from one another. Generally speaking, noodle soups of all kinds are known as “thukpa,” so this recipe is a kind of thukpa. The only difference between the two soups is the shape of the noodles.
A healthy. hearty and filling bowl of hot soup keeps the people warm in the icy chilled weather conditions in the Himalayan region. It is said that a pot of soup is always ready and is offered to anyone visiting them.

Here goes the recipe:

Ingredients:
 Onion ...... 1
Ginger ....... 1/2 inch piece
Garlic ......... 3-4 cloves
Chicken Breast ..... 1/2 cup shredded
 Radish ..........  1/2  (about 12 thin slices)
Spring Onions .....  1/4 cup
Oil .......... 2 tbsps
 Water .......  2-3 cups
Soya Sauce  .......1 tsp
 Amaranth leaves ...... 1/2 cup (you can use any greens)

For noodles:
Flour  ...... 1 cup
Water  ....as needed
Salt ....a pinch

 Method: 

In a deep pot warm 2 tbsp oil, add finely chopped 3-4 garlic cloves, ½ inch ginger.

Tip in the chopped onion. Saute till translucent.

Add the diced chicken breast and saute until the chicken changes the colour.

Now add  thinly sliced radish, Amaranth and sliced spring onions.

Add 2-3 cups of water, 1 tsp of soya sauce, ½ cup shredded spinach and stir.

For pulled noodles make soft dough of 1 cup refined flour, pinch of salt and water as needed.Roll the dough into ½ inch diameter cylinder.

 Pull the dough between thumb and index finger into small flat sheet and drop into the soup or flatten them with the knife and add to soup.

Add water if required. Cook the soup till noodles are done.









Note: I have used only radish along with the greens in this recipe. You may use any vegetable of your choice.

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