Enjoy this Uyghur comfort food! Serves 6.

Ingredients

Noodles

• 3 cups flour
• 1 tsp psyllium husk (for GF flour)
• 1 tsp salt
• 1 cup warm water
• 2 eggs

Soup

• 2 tbsp butter
• 1/4 cup olive oil
• 1 pound beef, cut into thin strips
• 2 onions, sliced
• 2 bell peppers, sliced
• 5 garlic cloves, minced
• 2 carrots, sliced
• 3 tomatoes, diced
• 1 celery stalk, diced
• 1 cup cabbage, chopped
• 1 tbsp salt
• 1 tsp caraway seeds
• 1 tsp paprika
• 1 tsp red pepper flakes
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 2 tsp chili sauce
• 4 cups bone broth

Topping

• Chopped herbs (dill, parsley, or cilantro)

Instructions

1. For the noodles, mix together all of the ingredients. Knead well for 10 minutes, place in a greased bowl, cover, and let it sit for an hour.
2. Roll out the dough into a large rectangle that is about 1/4″ thick.
3. With a sharp knife, cut the dough into thin slices. Brush about 1/4 cup of olive oil on top, making sure all of the dough is covered with oil.
4. Carefully stretch, roll & pull each noodle until it is about 14″ long.
   • This is very difficult with gluten free dough, so if a few tear, do not worry about it!
5. Set the noodles aside & cover, so they do not dry out.
6. In a large wok or a deep pot, fry the beef with the butter & oil over medium-high heat for 10 minutes.
7. Add in all of the veggies & sauté for 10 minutes, stirring occasionally.
8. Add in all of the spices & stir for an additional 2 minutes.
9. Add in the remaining ingredients, lower the heat, and let the soup simmer for 20 minutes.
10. In another pot bring several cups of water & 1 tbsp of salt to a boil. Add the noodles & cook for 2-3 minutes.
11. Drain the water, add some butter to the noodles, and stir it around.
12. To serve the soup, take some of the noodles & place them in the bottom of a bowl. Pour some broth over the noodles & place the chopped herbs on top!