Combine whole wheat flour, oats, salt, sunflower oil, and water.

Knead into a soft dough and let it rest for 20 minutes.

Roll the dough flat and cut into thin strips to create noodles.

Keep noodles covered with a cloth to prevent drying.

Heat oil in a saucepan.

Add sliced onions, chopped ginger, and garlic, and sauté until translucent.

Add chopped zucchini and sauté until slightly browned and caramelized.

Add about 2 cups of water (or enough for desired soup consistency).

Bring to a boil.

Add red chilli sauce, green chilli sauce, and soy sauce, along with chopped tomatoes.

Check for seasonings and adjust as needed.

Add the noodle strips to the boiling soup.

Stir to prevent sticking.

Add spinach leaves (optional).

Simmer until the noodles absorb water and thicken the soup.

Garnish with spring onions and coriander leaves.

Serve the Thenthuk Soup hot.