Ashlyamfu (Ашлямфу)

Ashlyamfu (Ашлямфу) or sometime called Ashlyan Fu is the most famous recipe in Kyrgyzstan food. A delicious soupy-like noodle dish that's served cold, enjoyed across Central Asia.

There are different ways to make Ashlyamfu, which can be complex from making your own hand pulled noodles and homemade starch. Here is a simplified recipe with some tips and shortcuts that anyone can make, regardless of your cooking skill.

Key Ingredients

• Starch Noodles - like a wide Mung Bean Noodles or Starch Noodles
• Lagman Noodles - using Udon Noodles is an easy substitute
• Garlic Cloves
• Garlic Chives - a key ingredient in Central Asian cooking (джусай)
• Peppers - Bell Pepper and spicy chili pepper (or add Laza)
• Vegetables - carrots, tomatoes
• Water - base for the vegetable sauce
• Eggs - cooked and sliced into strips
• Aromatics - black pepper, fresh cilantro
• Chinese Black Vinegar
• Soy Sauce

How to Make Ashlyamfu

1. Cook Noodles - place starch noodles in a pot of boiling water until ready. Drain and allow to cool. Set aside. Cook Lagman or Udon Noodles according to package, drain and set aside.
2. Fry - heat 1 tablespoon of oil in a large frying pan and fry 3 cloves of garlic and chili pepper for 1 minute. Optional: fry sliced meat and cook for 8-10 minutes, season with salt.
3. Add Vegetables - mix in carrots, bell peppers and  to the frying pan and fry for 2 minutes. Add 4 cups of water and simmer for about 5 minutes. Add tomatoes, garlic chives, black pepper and Chinese Vinegar and Soy Sauce. Mix together and remove vegetable sauce from heat and allow to cool. Taste and adjust if needed.
4. Make Egg Strips - add 1 beaten egg into frying pan and fry thinly like an pancake or like a crepe. Remove from heat. Repeat with 2nd egg. Allow to cool. Cut in quarters, roll it up like a cigar and slice thinly into strips.
5. Make Ashlyamfu - In a bowl, place cooked Udon and top with the starch noodles. Spoon over cold vegetable sauce, and top with egg ribbons and fresh cilantro.
6. Condiment - Serve with Laza Sauce.

Recipe Tips and FAQs

• Make Homemade Starch Noodles - Bring 1 litre of water to a boil. In a separate jug, mix 200g cornstarch with 500ml of water until smooth. Slow pour in a thin stream the cornstarch into the boiling water, while stirring. Season with a teaspoon of salt and add 1 tablespoon of sunflower oil, boil on high for 5 minutes. Constantly stirring, reduce heat and simmer for 30 minutes. Pour into greased containers to allow to cool and harden. Best made the day before you need to use. Slice into thick noodle strips.
• Egg Ribbons - Instead of frying egg and slicing into ribbons, slowly add into simmering vegetable sauce. In a slow, steady stream (or use a spoon), slow pour into water, which results in ribbons in the sauce.
• Traditionally Vegetarian - usually made without meat, but many people add meat into Ashlymfu. Beef strips of strips of chicken are most common.
• Adjust Vegetables - sliced cucumbers is a popular addition. However, some argue the addition of carrots, cucumber or tomatoes isn't needed in traditional ashlyamfu.
• Spices - add a slice of ginger, clove and a star anise to your vegetable sauce

Can I Serve This Hot?

This is almost always served cold, or lukewarm at best. It's not meant to be served hot like Lagman.

What to Serve with Ashlyamfu?

Often served with Nan Bread (Lepyoshka), Lavash Bread or even with a thin fried Potato Piroshki.

Storage

Place leftover Ashlyamfu in an airtight container and refrigerate. Best enjoyed within 3-4 days.

Central Asian Recipes You'll Love

• Funchoza Salad
• Pumpkin Steamed Manti
• Lazadzhan Sauce
• Plov
• Lagman
• Kavardak
• Chak Chak

There are many ways to make Ashlyamfu, a versatile meal, using different ingredients, vegetarian or with meat, enough to keep everyone happy. Bon Appetit! Приятного аппетита!

©PetersFoodAdventures.com. *originally posted June 2016, updated Feb 2024