Mix the flour with baking soda and salt. Take another bowl and mix the eggs, water and sugar.

Lay the flour out on the counter in a pile with a reservoir in the middle. Slowly pour the liquid ingredients into the flour.

Knead into a smooth dough. Depending on the water absorption of the flour, the amount of water required is also different. The amount of water in the formula is for reference. If the dough is too soft, add some flour. If it is too hard, add some water.

Leave the kneaded dough for 15 minutes (it is recommended to cover with a plastic wrap or a damp cloth to prevent the surface of the dough from drying).

Sprinkle some flour on the cutting board and roll the dough into a rectangular shape.

Use a pizza cutter to cut the dough into thin strips with a rolling pin as a guide to keep them straight.

Put each strip on the cutting board and roll the noodles in the opposite direction with both hands.

Fold the noodles in half around one finger on one side, and pinch the two ends together with your other hand and twist a few times.

Once again folded in half, twist a few times and you will start to see it take its final shape.

Pinch the end of the noodles together to avoid separating when you fry. When you lay it on the cutting board after twisting, make sure the form is tight so that it maintains its shape.

Pour enough peanut oil into the pot (at least to submerge the mahua). Heat over medium heat, and then gently lay each mahua in the oil.

As it begins to fry, you can use chopsticks to flip each one over to get both sides to a golden brown.