Noodles "and fu"

1 serving


Mix the sifted flour with salt, make a depression in the middle, introduce eggs and knead the cool dough (without adding water). Cover the finished dough with a clean napkin and allow to stand for a few minutes. Form a thick sausage from the dough, and then roll into a very thin layer. Fold it in a triangle shape and cut into thin strips. In a wok or deep pan, heat the pork fat, gently lower the noodles and fry until it floats up. Remove the noodles, let the fat drain and transfer to a saucepan. Pour in the stock, soy sauce and simmer over a low heat until soft. In a deep dish, sprinkle the finished noodles with the sauce with chopped cilantro greens. Serve sugar and vinegar separately.