Xinjiang yogurt noodles
Xīnjiāng Suānnǎi Miàntiáo (Xinjiang Yogurt Noodles) are a refreshing summer dish of cold noodles tossed in a tangy yogurt sauce. The creamy, slightly sour yogurt coating contrasts beautifully with the chewy noodles, making it a perfect hot-weather meal. This dish is popular across Xinjiang during the summer months.
食材清单
- 300 g fresh noodles (or hand-pulled lagman)
- 500 g plain yogurt (preferably homemade)
- 2 cloves garlic (minced)
- 1 tsp salt
- 1 tbsp water (to thin yogurt)
- Garnish: chopped cucumber, scallions, mint
- 1 tbsp chili oil (optional)
制作步骤
- 1. Add flour and water and mix into a smooth dough, let it rest for 30 minutes
- 2. Roll the dough into thin sheets and cut into desired shapes
- 3. Prepare side dishes and condiments
- 4. Boil water in a pot, add pasta and cook until cooked, take out
- 5. Mix the pasta and side dish seasonings evenly
- 6. Plate and serve
文化小知识
Xinjiang has a strong dairy tradition, and homemade yogurt is a staple in Uyghur households. Yogurt noodles showcase this tradition in a refreshing summer dish. The dish is similar to Afghan and Central Asian yogurt-based pasta dishes, reflecting the shared culinary heritage of the Silk Road region. It is a popular street food during Xinjiang's hot summers, often sold by vendors at bazaars.