Resources > Culture > Culinary >

Thenthuk – Noodle Soup

Serves: Two
Preparation and cooking time: 25 minutes


1 small onion
1 small piece of ginger
1 small piece of mouli-daikon radish
Lamb or beef
2 oz plain flour
3 cloves of garlic
1 teaspoon of salt
Spinach (frozen or fresh)
1 tablespoon of soya sauce
1 tablespoon of oil


  1. Knead the plain flour into a dough using only cold water. Cover and leave for a while.
  2. Meanwhile, peel the mouli, cut in half, and slice into thin pieces.
  3. Wash fresh spinach leaves and chop into large chunks. If frozen spinach is used defrost thoroughly. The amount used depends on personal taste.
  4. Chop the onion, garlic, and ginger.
  5. Cut the meat into strips and slice into thin pieces.
  6. Fry the onion, garlic and ginger in a deep sauce pan, add the meat and soya sauce, and stir well.
  7. Add two pints of cold water and the sliced mouli.
  8. While the water is boiling, take the dough and roll thinly into a large chapatti-like shape.
  9. Cut dough into long 2 inch wide strips.
  10. Take strips and tear into small pieces.
  11. Throw the pieces into the boiling water and cook for five minutes.
  12. Add spinach and season to taste.
  13. Simmer for a few minutes and serve hot.