A refreshing cold dish of starch noodles, shredded vegetables, and spicy vinegar dressing, served chilled. A specialty of Karakol city in eastern Kyrgyzstan.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Dissolve starch in water, cook until thick, pour into tray to set and cool.
-
2
Cook wheat noodles, rinse with cold water.
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3
Cut set starch jelly into strips.
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4
Arrange noodles, starch strips, cucumber, and tomato in bowls.
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5
Mix vinegar, chili oil, garlic, soy sauce, and salt for dressing.
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6
Pour dressing over and toss to combine.
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7
Serve cold with extra chili oil on the side.
Did You Know?
Ashlyam-fu was brought to Kyrgyzstan by Dungan (Chinese Muslim) immigrants in the 19th century and has become so beloved that Karakol city considers it their signature dish.
Chef's Notes
Equipment Tips
- large bowl
- pot
- knife
The Story Behind Ashlyam-Fu
Ashlyam-fu is a testament to the multicultural fabric of Kyrgyzstan. The dish was introduced by Dungan people, ethnic Chinese Muslims who fled to Central Asia in the 1870s, settling primarily around Karakol near Issyk-Kul lake.
The dish combines Chinese cold noodle traditions with Central Asian flavors, creating something unique to Kyrgyzstan. The starch jelly component is particularly distinctive, adding a slippery, refreshing texture.
Today ashlyam-fu is considered Karakol's culinary calling card, with dedicated restaurants serving nothing else. Visitors to Issyk-Kul consider it a must-try local experience.
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