Hand-pulled noodles are the reason to come to Karlaylisi. Chef and owner Dawut Sidik makes a batch of dough every day and turns it into thick, round noodles for läghmän, the stir-fried noodle dish found all over the Uyghur region of Xinjiang.
The bestseller is oy läghmän, the dry version, with long noodles tossed with lamb, vegetables and a little spice. The restaurant is a modest shopfront in the Central West Business Park on Ashley Street, Braybrook, having earlier traded in Footscray.
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