Thukpa

Ingredients

Noodles

• 250 g plain flour, plus extra for dusting
• 130-150 ml warm water
• ½ teaspoon salt
• (Or substitute: 300 g fresh egg noodles or thin udon)

Broth and meat

• 2 tablespoons vegetable oil
• 400 g lean beef (or mutton), sliced thinly across the grain into 4 cm strips
• 1 onion (large, sliced)
• 6 garlic cloves (chopped)
• 5 cm fresh ginger (chopped)
• 1 tomato (chopped)
• 1 teaspoon Sichuan peppercorns (lightly crushed)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• 1 ½ litres beef (or chicken stock)
• 1 tablespoon soy sauce
• salt
• pepper

Vegetables

• 1 carrot (medium, julienned)
• 1 daikon (small, or 6 radishes, julienned)
• 100 g cabbage (shredded)
• 100 g spinach (or other dark greens)
• 2 spring onions (sliced)

To serve

• A small bunch of coriander (chopped)
• 1-2 fresh green chillies (sliced; or sepen, Tibetan chilli sauce)
• Lemon wedges

Method

Stage 1 - Make the noodle dough

1. Mix the flour and salt in a bowl. Stir in the warm water gradually until it forms a shaggy mass.
2. Tip onto the counter and knead 6-8 minutes until smooth and elastic.
3. Wrap and rest at room temperature for at least 30 minutes. (Skip this stage if using shop-bought noodles.)

Stage 2 - Sear the meat and build the broth

1. Heat the oil in a heavy pot over medium-high heat.
2. Add the beef strips in a single layer; sear 3-4 minutes until browned. Lift out.
3. Reduce heat to medium. Add the onion; cook 5 minutes until soft.
4. Add the garlic, ginger and tomato; cook 4-5 minutes until the tomato collapses.
5. Stir in the Sichuan peppercorns, cumin, coriander and turmeric; cook 1 minute.

Stage 3 - Simmer

1. Return the beef to the pot.
2. Pour in the stock; add the soy sauce. Season with salt and pepper.
3. Bring to a simmer; cook 25-30 minutes until the meat is tender.

Stage 4 - Roll the noodles

1. While the broth simmers, divide the dough in two. Roll each piece on a lightly floured counter into a thin sheet, about 2 mm thick.
2. Dust the sheet with flour and roll loosely. Slice into 5 mm wide ribbons. Shake out and dust again.

Stage 5 - Cook the vegetables and noodles

1. Add the carrot, daikon and cabbage to the broth; simmer 4 minutes.
2. Drop the noodles into the broth; cook 3-4 minutes until just tender (1-2 minutes for shop-bought egg noodles).
3. Stir in the spinach and spring onion; cook 1 minute more until wilted.
4. Taste and adjust salt.

Stage 6 - Serve

1. Ladle into deep bowls, making sure each bowl gets noodles, broth, meat and vegetables.
2. Top with coriander and fresh chilli.
3. Serve a lemon wedge on the side; squeeze in to taste.