1. Stir the old noodles and remove the air.

This old dough acts as yeast, if there is no old dough, just use yeast powder; 2. Add flour, salt, and baking soda; 3. Add water and knead into a soft and sticky dough; 4. Add a tablespoon of vegetable oil; 5.

Knead the oil into the dough and knead it evenly. At this time, the dough is very soft and still a little sticky; 6. Let it rest for about ten minutes and then knead again. The dough will be more delicate and smooth; 7. Start to organize the dough into a long strip and apply oil on the surface;

8. Wrap the dough loosely with plastic wrap to leave space for fermentation; 9. To prevent odor transfer, put the dough into a plastic bag and refrigerate it to ferment overnight; 10. This is the dough that has risen; 11.

Remove the plastic wrap and press directly into a rectangular sheet without kneading, about 0.5 cm thick.

12. Cut the noodles into two-finger-wide pieces; 13. Divide each noodle segment into two pieces; 14. Stack them two by two; 15. Use chopsticks to press in the middle, but don’t break it, and let it rest for a few minutes; 16

. Heat the oil in the pan (little bubbles will appear around the chopsticks when you put it in). Stretch the relaxed fried dough sticks into long pieces and put them into the oil pan. Fry them over low heat. Turn them over repeatedly to allow them to heat evenly and expand rapidly; 17. Fry until

The fried dough sticks will swell, become golden and crispy and can be taken out; 18. Stand on kitchen paper to absorb excess oil; 19. Homemade safe fried dough sticks, delicious and safe to eat.