This dish is the go to Cold Remedy in Turkmenistan. I definitely wouldn’t mind being handed a bowl the next time I’m feeling a bit under the weather. Called Unaş in Turkmenistan, this is a hearty, warming Soup made with Black Eyed Peas, Fresh Pasta, and Chilli.
It’s hard to believe this is the last day of January! We have had a great time exploring the tastes of Turkmenistan. Tomorrow is the start of a new month, and that will mean the random selection of a brand-new Nation of the Month we have no idea what it will be, but are excited to find out! Before we bid farewell to our celebration of all things Turkmenistan, I want to share this Vegan Unaş recipe.
It was one of our favourite discoveries this month. 
I made it a couple of times during January (trying different methods) before settling on this relatively quick and easy method of preparing the dish:
Turkmen Noodle Soup
Ingredients
Noodles
- 150g Pasta Flour (Grade 00), plus extra for dusting
- 1 teaspoon Salt
- 85ml Water
Soup
- 2 Litres Vegetable Stock
- 1 tin Black Eyed Peas, drained and rinsed
- 1 Red Chilli, deseeded and minced
- 3 Cloves of Garlic, minced
- 60g Soy Yoghurt
Directions
- In a mixing bowl, combine Flour and Salt. Add the water and knead into a ball. Move to a dusted cutting board and cover with a damp cloth, allowing to rest for 5 minutes.
- Add the Stock, Beans, and Chilli to a medium pot and place over medium heat.
- Roll out the noodle dough very thin. You will have a large circular sheet of dough. Dust it quite heavily with extra flour. Fold the sheet over on itself in a zigzag so that it’s narrow enough to be chopped with one stroke of a blade. Now, using a large knife begin thinly slicing it from one end, taking care that each stroke of the knife completely separates the new noodle from the sheet of dough. Loosen all of the noodles to make sure they are all well dusted and not sticking together.
- Now the Stock should be boiling. Add the Noodles and give them a stir to prevent clumping. They will take only 8 minutes to cook, periodically give them a little stir. In the meantime, peel and mince your Garlic cloves, combining them with the Soy Yoghurt in a small bowl. Temper the Yoghurt by whisking in a tablespoon at a time of the hot soup, until it is quite warm and thin. Pour the tempered Yoghurt into the pot and mix to combine. Now the soup is ready to serve!
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In Poland when you have cold, you get chicken broth with same noodles as in this soup, my Mum and Granny made them. This looks excellent too, you guys might get me back to cook family meals instead of frozen quick ready stuff…