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Fluffy sachima with golden, crispy noodle strands bound in sweet syrup is a traditional Manchu treat. A family snack with soft, sweet texture.
In a medium bowl, whisk together the eggs with 1 tablespoon vegetable oil until smooth, then sift in the flour, baking powder, and salt. Stir until a soft dough forms.
Turn the dough onto a lightly floured surface. Knead for 3–4 minutes until smooth. Cover and let rest for 20 minutes to relax the gluten.
Roll the dough out to 1/8-inch thickness, then cut into thin noodle strands using a sharp knife or pasta cutter.
Heat the remaining oil in a deep pot over medium-high heat (350°F). Fry the noodle strands in batches for about 2–3 minutes, stirring gently to prevent sticking, until golden and crisp. Drain on paper towels.
In a saucepan, combine sugar, water, and honey. Cook over medium heat, stirring constantly at first, until a clear syrup forms and reaches the soft-ball stage (235°F/112°C), about 5–7 minutes.
Quickly combine the fried noodles in a large bowl. Pour the hot syrup evenly over, tossing with wooden spoons to coat all strands while the syrup is fluid.
Press the syrup-coated noodles evenly into a parchment-lined 8-inch square pan, lightly compacting with a spatula. Let cool at room temperature for 30 minutes until set, then cut into bars for serving.
