Dungan noodles

2 servings


Knead the medium-cool dough, roll into a ball, cover with a napkin, let stand for 1 hour. After that, rinse the dough with water, in which salt and soda are dissolved. Divide the finished dough into small pieces, give them the shape of balls. Then roll out small "sausages" with a pencil thickness. To prevent sausages from sticking together, you need to lubricate them with cotton oil and put them in dishes. Take the "sausage" at both ends and, hitting it with the middle on the table or board for rolling out the dough, stretch. When the dough stretches up to 1 meter, fold it twice, do this operation again. Fold twice again and stretch. Thus, pull out all the flagella and boil in salt water. After the noodles surface, cook for another 3 to 4 minutes. Rinse the finished noodles two to three times in cold water, throw them into a colander. Cook gravy, as for lagman, but more liquid. When serving, dip the noodles in hot water, transfer to casas (half a cup each), add gravy, sprinkle with finely chopped cilantro and garlic, pour vinegar.