Ashlan fu
Ashlan fu, from above
Non vegEggKarakol

Ashlan fu

Cold noodles, starch jelly and a sour spicy broth. Karakol's summer favourite.

60 minTime
13 gProtein each
mediumSpice
Dungan noodles2 chapters · 1 min read

Make it your way

Grandma's wayDungan style cold noodles with starch jelly.
The original
475kcalsame
13 gproteinsame
5 gfibresame
60minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Wheat noodles300 g thick noodles
Cornflour (cornstarch)⅔ cup for the jelly (or pea starch)
Waterfor jelly and broth
Vinegar¼ cup
Capsicum (green capsicum, green bell pepper)1, diced
Carrot1, diced
Tomato1, diced
Garlic3 cloves
Red chilli powder (indian red chili powder)1 tsp
Cooking oil (vegetable oil)2 tbsp
Egg2, as a thin omelette
Saltto taste
Dill leavesto garnish

Method

5 steps
  1. 1Whisk cornflour with 500 ml water and cook, stirring, until thick and translucent. Pour into a tray and chill until set.
  2. 2Fry garlic, chilli, capsicum, carrot and tomato in oil until soft. Add 1 litre water, vinegar and salt; simmer and chill.
  3. 3Cook the noodles, rinse in cold water.
  4. 4Make a thin omelette, cool and slice into strips.
  5. 5Fill bowls with noodles, jelly strips and egg; ladle over cold broth and top with dill.
Serve it like this

Serve in deep bowls, cold, with noodles and jelly half submerged and dill on top. Fried bread alongside.

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Make it a meal

What goes with Ashlan fu: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Achichuk10 min
On the side Dahi baigana30 min
A little snack Samsa100 min
To drink Sol kadhi40 min
Something sweet Puran poli90 min
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