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Ashlyam-Fu, a specialty of Uyghur cuisine, is a refreshing and satisfying dish made from starch noodles, known as mung bean noodles or fenpi, served cold with a tangy and spicy sauce. Originating from the Xinjiang region of China, Ashlyam-Fu is perfect for hot summer days or as an appetizer any time of the year. Follow this authentic recipe to recreate the flavors of this beloved dish at home.
1 lb mung bean noodles (fenpi)
3 cups vegetable broth
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 cloves garlic, minced
1 teaspoon chili paste or chili oil
1 cucumber, julienned
2 green onions, thinly sliced
Sesame seeds, for garnish
Fresh cilantro, chopped, for garnish
Cook the mung bean noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside. In a small saucepan, combine the vegetable broth, soy sauce, rice vinegar, sesame oil, minced garlic, and chili paste or chili oil. Bring to a simmer over medium heat and cook for 5 minutes to allow the flavors to meld. Remove from heat and let cool to room temperature. Once the sauce has cooled, pour it over the cooked mung bean noodles and toss to coat evenly. Transfer the dressed noodles to a serving dish and top with julienned cucumber and sliced green onions. Garnish with sesame seeds and chopped cilantro before serving.
Ashlyam-Fu is typically served cold and makes for a refreshing appetizer or light meal. Enjoy it on its own or as part of a larger spread of Uyghur dishes. Pair it with hot tea or a cold beverage for the perfect balance of flavors.
With its delicate mung bean noodles and flavorful sauce, Ashlyam-Fu offers a delightful taste of Uyghur cuisine. Easy to prepare and bursting with freshness, this dish is sure to impress your taste buds and transport you to the vibrant streets of Xinjiang.