Thenthuk

Combine flour with a pinch of salt. Gradually add water and knead into a smooth, medium-firm dough. Cover and rest for 20 minutes.

Heat oil in a large pot over medium heat. Add sliced onions and cook for 4–5 minutes until softened.

Add minced garlic, grated ginger, and green chillies. Sauté for 1 minute.

Add the sliced meat and cook on high heat for 3–4 minutes until browned.

Add chopped tomatoes and cook for 3 minutes until they soften.

Add turmeric powder, soy sauce, and salt. Stir well.

Pour in the water and bring to a boil. Reduce heat and simmer for 15 minutes to develop the broth.

While the broth simmers, take the rested dough and pull off small pieces. Flatten each piece between your fingers into a thin, irregular flat noodle shape (about 3–4 cm long). This hand-pulled, flat noodle is the defining feature of thenthuk.

Drop the hand-pulled noodles into the simmering broth one by one. Add spinach leaves. Cook for 8–10 minutes until the noodles are cooked through and no longer doughy.

Taste and adjust seasoning. Ladle into deep bowls and garnish with chopped spring onions. Serve piping hot.