Ingredients: 1 cup Whole Wheat Flour – (Rice Flour can also be used),4 tablespoon Instant Oats (Oatmeal),Salt – to taste,Sunflower Oil – for cooking,Water – to knead,1 Onion – sliced,1 inch Ginger – chopped,4 cloves Garlic – chopped,1 Tomato – chopped,1 Green zucchini – chopped,1 tablespoon Red Chilli sauce,1 tablespoon Green Chilli Sauce,1 tablespoon Soy sauce
Time in minutes: 40 Servings: 3 Course: Appetizer Diet: Vegetarian
Instructions: To make the noodles To begin making Combine all the ingredients for the noodles and knead it into a soft dough. Rest it for about 20 minutes.Roll it flat and then cut into thin strips. Keep them aside covered with a cloth so that they do not go dry till you make your broth. To make the broth Heat a sauce with oil, add onions, ginger and garlic saute them till the onions are translucent. Then add in the chopped zucchini and saute well till it changes slight brown and gets caramelized.At this point add in sufficient water required to have a soup consistency (about 2 cups of water)Bring it to boil, and then add in your sauces along with chopped tomatoes and check for seasonings.To make the soup Once the soup start to boil ,then add the noodles strip into the boiling soup and stir Then add the spinach leaves (Optional) .The noodles will absorb water and thicken. Garnish with Spring Onions and coriander leaves and serve Thenthuk Soup Recipe (Tibetan Style Noodle Soup) on itself.