Ashlyan-fu
Karakol’s Dungan speciality: noodles and strips of starch jelly in a cold, spicy, vinegary broth, with egg. It’s eaten at the bazaar, especially in summer.
Ingredients
- 100 g potato starch or cornflour
- 300 g thick wheat noodles
- 2 eggs
- 1 green pepper
- 2 tomatoes
- 4 garlic cloves
- 3 tablespoons of vinegar
- 1 teaspoon of chilli powder
- 1 litre cold vegetable stock
- Oil and salt
How to make it at home
- Dissolve the starch in 600 ml water, cook it, stirring, until it thickens and turns translucent, and let it set in a mould in the fridge.
- Make a thin omelette with the eggs and cut it into strips.
- Fry the garlic, pepper and tomato with the chilli, add the vinegar and leave to cool.
- Cook the noodles, rinse them in cold water and divide them between bowls with the jelly cut into strips.
- Cover with the cold stock mixed with the fried sauce and top with the omelette.
The trick: It should be spicy and sour: adjust the vinegar and chilli to your taste.