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Ashlyan-Fu

Name: Ashlyan-Fu
Total time: 50 min
Yield: Serves 4
Cuisine: Kyrgyzstan
Ingredients: 300g Mung Bean Starch Noodles; 2 Potato; 3 tbsp Vinegar; 2 cloves Garlic; 2 Hard-boiled eggs; A pinch Cilantro; 1 tsp Chili powder

Noodles

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐

Starch noodles in a cold, vinegary broth — a chilled noodle dish from southern Kyrgyzstan.

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📖 The Story Behind This Dish

Ashlyan-fu is said to have been born in the Osh region of southern Kyrgyzstan, influenced by the food culture of the Dungan (Chinese Muslim) people. Wobbly noodles made from mung bean starch are served in a sour broth sharp with vinegar. It's a refreshing dish for hot summers, topped with potato, egg, and herbs.

🌆 Where it's eaten: At an Osh bazaar in summer, people buy cold ashlyan-fu from a stall and eat it in the shade.

🥕 Ingredients (serves 4)

Mung Bean Starch Noodles 300g
Potato 2
Vinegar 3 tbsp
Garlic 2 cloves
Hard-boiled eggs 2
Cilantro A pinch
Chili powder 1 tsp

👩‍🍳 Instructions

Cook the starch noodles according to the package and rinse in cold water.
Boil and dice the potato.
Mix water, vinegar, grated garlic, and chili powder to make the sour broth.
Put the noodles and potato in a bowl and pour over the broth.
Top with sliced boiled egg and cilantro.

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