Thukpa (Ladakhi style) / Skyu

Ingredients

• •Wheat
• •Barley
• •Vegetables

Steps

1. 1Knead a firm dough from wheat flour and water, then let it rest for 15 to 20 minutes so it becomes easier to shape.
2. 2For skyu, pinch off small pieces of the rested dough and press each one between your thumb and forefinger to form little thumb-shaped or shell-shaped pieces; for noodle-style thukpa, roll and cut the dough into strips instead.
3. 3Heat a little oil in a heavy pot and sauté chopped garlic, ginger, and onion until fragrant and lightly softened.
4. 4Add sliced vegetables such as carrot, turnip, and potato, along with cubed meat if using, and stir-fry for a few minutes.
5. 5Pour in water or stock to cover the ingredients generously, season with salt, and bring to a boil.
6. 6Simmer for about 15 minutes until the vegetables and meat are partly cooked, then add the shaped dough pieces or noodles directly into the simmering broth.
7. 7Cook for another 10 to 12 minutes, stirring gently now and then, until the dough pieces turn tender and slightly chewy and the meat, if used, is fully cooked.
8. 8Adjust the seasoning and serve hot in bowls, garnished with chopped coriander if available, to warm up against the high-altitude cold.