Thenthuk

Step 1: Mix 9 oz plain flour, ¼ tsp salt and ½ cup water into a firm dough and knead for 5 minutes. Rub with 1 tsp vegetable oil, cover and rest for 20 minutes.

Step 2: Heat 2 tbsp vegetable oil in a large pan over a medium-high heat, add 10 ½ oz boneless mutton or lamb and fry for 4 minutes until browned. Add 1 onion, 3 cloves garlic and ¾ in fresh ginger and cook 3 minutes, then 2 tomatoes for 3 minutes until soft.

Step 3: Pour in 6 ¼ cups water, bring to the boil and simmer for 20 minutes, until the mutton is tender. Add 3 ½ oz white radish (daikon) for the last 5 minutes.

Step 4: Roll the dough into 4 ropes and flatten each into a long ribbon about 3 cm wide. With the broth at a rolling boil, pinch off thumb-sized pieces, pulling each flat and thin as you drop it in.

Step 5: Simmer for 3–4 minutes, until the noodles float and have no raw dough at their centre. Common mistake: thick pieces, which stay doughy; pull them thin.

Step 6: Stir in 3 ½ oz spinach, 1 tbsp soy sauce and 1 tsp salt and cook 1 minute until wilted. Serve in big bowls topped with 3 spring onions.

Step 7: Vegetarian version: skip the mutton, use vegetable stock instead of water and add 150 g sliced mushrooms and 150 g firm tofu cubes with the radish.