Ladakh Thukpa Barley Noodle Warming Broth High Altitude Meal

Method

1. 1

   Make noodles: combine flour and salt. Add warm water gradually and knead into a firm dough.

2. 2

   Roll out thin on a floured surface. Cut into strips 5 mm wide and 8 to 10 cm long. Rest 10 minutes.

3. 3

   Make the broth: heat 1 tbsp oil in a large pot.

4. 4

   Add thinly sliced onion. Cook 6 minutes. Add minced garlic and grated ginger.

5. 5

   Cook 2 minutes. Add sliced meat. Brown 3 minutes. Add dried red chillies and turmeric.

6. 6

   Add 4 cups water or broth. Bring to a boil.

7. 7

   Skim foam. Add harder root vegetables first.

8. 8

   Cook 8 minutes. Add leafy vegetables. Simmer 5 minutes.

9. 9

   Add the hand-rolled noodles to the simmering broth.

10. 10

    Cook 6 to 8 minutes until noodles are cooked through — they will float slightly and feel firm but tender when bitten.

11. 11

    Season with soy sauce and salt. Garnish with spring onion and coriander. Serve in deep bowls.