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Xinjiang Noodles

Xinjiang noodles, originated from "Camel Guest", is a kind of wheat flour product which are hand rolled and pressed then added to table dishes. It is a kind of popular pasta dish enjoyed by people from all over the world.

After cooking the egg noodles and Plain noodles thoroughly, chopped green onions, peanut butter, and soy sauce are added (occasionally also shredded pork).

There are four key points in making the Xinjiang noodles. First, add appropriate amount of salt when mixing the flour or they will break easily and cannot be pulled. Second, the flour cannot be too hard or too soft. Third, after mixing the flour, coat the boiled oil onto the surface and cover with a damp cloth or lid for at least half an hour, and ideally 2 to 3 hours. Fourth, they must be served with Fried Meat with Green Pepper, Fried Meat with Celery, or Fried Meat with Spinach, otherwise they won’t taste delicious.

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