Vegetable thenthuk

Vegetable thenthuk is a Tibetan hand-pulled noodle soup, built on a fragrant base of garlic, ginger and onion. This vegetarian version adds a little sprinkle of Sichuan peppercorns for extra depth and flavour. It's perfect for rainy nights or plant-based guests. The chewy hand pulled noodles will keep you coming back to this dish time and time again.

• serves

  4-6

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

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The Cook Up with Adam Liaw

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Ingredients

• 2 tbsp vegetable oil
• 1 tsp Sichuan peppercorns
• 4 garlic cloves, finely chopped
• 3 cm x 3 cm piece ginger, peeled, finely chopped
• 1 onion, thinly sliced
• 1 tsp coriander powder
• 1 tsp garam masala
• 3 tomatoes, roughly chopped
• 100 g button mushrooms, quartered
• 2 cups daikon radish, cut into ½ cm slices
• 1.5 litres water
• 1 tbsp salt
• 3 tbsp soy sauce
• 1 small bunch spinach, trimmed and cut into 5 cm lengths
• Chilli oil (optional), 2 tbsp roughly chopped coriander, to serve

For the noodle dough

• 300 g plain flour
• 1 tsp salt
• 180 ml water
• 2 tbsp vegetable oil

Resting time: 1 hour

Instructions

1. Combine the flour and salt in the bowl of a stand mixer fitted with the dough hook. Add the water and knead for about 10 minutes at low speed until the dough is smooth (you can do this by hand if you prefer). Cover the dough with the oil, place in an oiled bowl with a plate on top and rest at room temperature for 1 hour.
2. To make the soup, heat a large saucepan over medium heat. Add the oil, followed by the Sichuan peppercorns, garlic, ginger and onion, and fry for about 3 minutes, until fragrant. Add the coriander powder and garam masala, then add the tomatoes, mushrooms, radish and 1.5 litres of water. Add the salt and soy sauce and bring to a simmer. Simmer for 10 minutes.
3. Divide the rested dough into 6 pieces, then roll into cylinders about 1 cm thick. Flatten the cylinders and stretch each piece into a flat noodle. Tear 3 cm pieces of the noodle and drop them into the soup. Repeat for the remaining dough. Simmer for 5 minutes, then add the spinach and remove from the heat. Taste and adjust seasoning. Serve the thenthuk with chilli oil and chopped coriander.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.