Ashlyam-Fu

Experience the refreshing and flavorful taste of Kyrgyz cuisine with Ashlyam Fu, a cold noodle soup that combines tender noodles, fresh vegetables, and a tangy, savory dressing. This dish is perfect for hot days and makes a satisfying, light meal that captures the essence of Central Asian culinary tradition.

Ingredients

• 200 g glass noodles (funchoza) or starch noodles
• 200 g lagman noodles or udon
• 2 eggs
• 1 red bell pepper, julienned
• 1 carrot, julienned
• 2 tomatoes, diced
• 1 cucumber, thinly sliced
• 2–3 cloves garlic, minced
• 1–2 hot chili peppers, sliced
• 1 bunch garlic chives (or green onions), chopped
• 1 tsp black pepper
• 4 tbsp Chinese black vinegar
• 2 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp vegetable oil
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Prepare the Noodles

   Cook the glass noodles and lagman/udon according to package instructions. Drain and allow to cool.

2. Cook the Eggs

   Boil the eggs for 10 minutes. Cool, peel, and cut into thin strips.

3. Sauté Garlic and Chili

   In a heated pan with vegetable oil, sauté minced garlic and sliced chili for 1 minute until fragrant.

4. Assemble the Soup

   In a large bowl, combine the cooled noodles, sautéed garlic and chili, vegetables, chives, and eggs.

5. Make the Dressing

   In a separate bowl, mix black vinegar, soy sauce, sugar, black pepper, and salt until the sugar dissolves.

6. Serve

   Pour the dressing over the noodle mixture, toss gently, and garnish with fresh cilantro. Serve chilled.

Serving

Ashlyam Fu is traditionally served cold, often accompanied by fried pastries or flatbreads. Adjust the spiciness according to taste. The dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.

Delight in the unique flavors of Ashlyam Fu, a dish that combines freshness, spice, and tradition, offering a true taste of Kyrgyz culinary heritage.