Ingredients (5 servings)
115-135cc warm water
salt for boiling noodles
1 large onion
2-3 paprika green
1/2 paprika red
1 mid carrot
1 with leaves celery
1 small potato
5 cloves garics
200cc (canned) chopped tomato
2 tbsps salad oil
１ Add salt to warm-hot water.
２ Sieve flour and add １. Knead well and shape the dough into a ball. Let stand for 10 min. cover with plastic wrap.
３ Flatten２and cut into 10 of 50g pieces.
４ Take oil and extend the piece about 4-5 times long. Coil on a tray, oint, cover and let stand for 10min.
5 Extend the noodle 3-4 times longer, coil, oint, cover and let stand for 10 min.
6 Extend the noodle 3-4 times longer. Take on both hands 40cm apart, shake and extend. Leave on tray, oint and ready to boil.
7 Add salt to boiling water, add 1-2 noodles and stir to separate the strands.
8 When the noodles floats, take it out with sieve. Leave until cool and oint.
１ Chop meat 8mm x 5mm x 3cm.
２ Chop radish 4mm x 4mm x 3cm.
３ Slice garlic. Cut other vegetables 1.5mm x 1cm.
４ Heat pan, put oil and fry onion until golden.
5 Add meat and add vegetables in order.
6 Add diced tomatoes, spice, water and cook for 15 min.
7 Place noodles into bowl and pour hot soup on top.