Homemade laghman noodles
Description
Perfect for lunch. In this version, the dough has a soft, pliable consistency that's easy to work with. You can cook the noodles right away, or dry them for 24 hours and store in a glass jar in the refrigerator. Choose according to your preference. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Sift the flour into the bowl, add salt. Break in the egg.
- 3
Step 3
Stir with a spoon.
- 4
Step 4
Pour in cold water and vegetable oil.
- 5
Step 5
Knead the dough by hand. Continue kneading until smooth and uniform.
- 6
Step 6
Round the dough and place it in a bowl. Cover with a towel. Let it rest for 30 minutes. During this time, perform 4 punch-downs.
- 7
Step 7
After the first kneading, the dough will become noticeably more elastic. With each kneading, it will become softer and more pliable.
- 8
Step 8
Divide the finished dough into 4 parts.
- 9
Step 9
Dust the table with flour and roll out one portion as thinly as possible, so that your hand shows through. Dust the rolled sheet with flour and roll it up loosely into a log.
- 10
Step 10
Slice the roll into pieces 3-4 mm thick. Immediately unroll each piece.
- 11
Step 11
Place the noodles on a board and let them dry for 15 minutes, then you can boil them. Cook the noodles in boiling salted water for 10 minutes. If you want to prepare noodles for storage, leave them for a day. During this time, turn the noodles several times. Afterwards, transfer them into a glass jar and store in the refrigerator.
- 12
Step 12
The soup is ready. Serve hot.