Street Food
Ashlyan-Fu
Ingredients
- 200 g (7 oz) mung bean or potato starch, for the jelly
- 800 ml (3 1/3 cups) water, divided, for the jelly
- 200 g (7 oz) fresh hand-pulled wheat noodles
- 1 litre (4 cups) vegetable or light meat stock
- 3 tbsp rice vinegar or white vinegar
- 2 tbsp chilli oil, or to taste
- 2 garlic cloves, minced
- 1 tsp soy sauce
- 1 carrot, julienned
- 1 cucumber, julienned
- 2 spring onions, sliced
- Fresh coriander, chopped, to serve
- Salt, to taste
Method
- Whisk the starch with 200 ml (scant 1 cup) of the water to form a smooth slurry, then bring the remaining 600 ml (2 1/2 cups) water to the boil in a saucepan.
- Pour the slurry into the boiling water while whisking constantly, and cook over low heat for 5-7 minutes until it thickens into a thick, translucent jelly.
- Pour the jelly mixture into a shallow dish and let it cool completely, then refrigerate for at least 1 hour until firm; slice into thin strips once set.
- Cook the wheat noodles in boiling water according to packet instructions, then drain and rinse under cold water to stop cooking and cool them down.
- In a bowl, combine the stock, vinegar, chilli oil, minced garlic, soy sauce, and salt to taste, adjusting the balance of sour, spicy, and savoury to your liking.
- Divide the cooled noodles and starch jelly strips between serving bowls, top with julienned carrot, cucumber, and spring onion.
- Ladle the spiced, tangy broth over the top and garnish with fresh coriander before serving cold.
Introduction: Ashlyan-Fu is a cold, spicy noodle dish combining chewy hand-pulled wheat noodles and slippery starch jelly in a tangy, chilli-laced vinegar broth studded with vegetables, a beloved street food most closely associated with the city of Karakol, where it was developed by the local Dungan community.
Cultural Background: Ashlyan-Fu is a cold, spicy noodle dish combining chewy hand-pulled wheat noodles and slippery starch jelly in a tangy, chilli-laced vinegar broth studded with vegetables, a beloved street food most closely associated with the city of Karakol, where it was developed by the local Dungan community. Sold from street carts and market stalls, it's a favourite hot-weather snack, prized for its cooling, refreshing bite despite its spicy kick.
Tips: Rinse the noodles thoroughly under cold water after cooking; this stops them cooking further and gives the dish its refreshing, cold-noodle texture.
Variations: A vegetarian version is naturally easy, as the base broth uses vegetable stock; some vendors add sliced hard-boiled egg on top.
Storage: Store the components separately in the refrigerator for up to 2 days; assemble just before serving.
Reheating: Not applicable; ashlyan-fu is always served cold.
FAQs:
Q: What gives ashlyan-fu its distinctive texture?
A: The combination of chewy wheat noodles and slippery, jelly-like starch strips creates the dish's signature contrasting textures.
Q: Can I make it less spicy?
A: Yes, simply reduce the amount of chilli oil, or serve it on the side so everyone can adjust the heat to their own taste.
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