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Ashlyamfu (Ашлямфу)

Ashlyamfu (Ашлямфу)

A colourful and delicious salad-type meal, that's little known outside of Central Asia. Sometimes salad-y, sometimes soupy. Served cold or warm - Ashlyamfu (Ашлямфу)
Course Main
Cuisine Uyghur
Cook Time 2 hours
Total Time 2 hours
Author PetersFoodAdventures


  • 1 x 400g packet of Mung Bean or Rice Noodles cellophane noodles
  • 500 g beef thinly sliced
  • 1 chilli pepper thinly sliced seeds in
  • 1 red pepper capsicum sliced into matchsticks
  • bunch garlic chives chopped in 1" pieces
  • 2 large tomatoes chopped in small pieces
  • 2 eggs beaten
  • 2 carrots julienned into small matchsticks
  • 1 ½ cups water
  • 3 cloves garlic minced
  • bunch cilantro chopped
  • black pepper
  • 4 tablespoons Chinese black vinegar
  • 2 tablespoons soy sauce


  • Cook the noodles in a pot of boiling water for 5-7 minutes until ready. Drain and allow to cool. Set aside.
  • Heat 1 tablespoon of oil in a large frying pan and fry the thinly sliced meat, 1 clove garlic and chilli peppers until it's browned and cooked (8-10 minutes). There will be a point where the juices from the meat are released and will evaporate in the frying process. When the juices evaporate, add the ½ teaspoon salt or to taste.
  • Add the carrots, peppers, garlic chives, and tomatoes to the meat in the frying pan. Stir fry together for about a 2 minutes, then add ¼ cup of water and simmer for about 5 minutes. Add 2 cloves of minced garlic, mix together and remove from heat and allow to cool.
  • In a frying pan, add 1 beaten egg and fry thinly like an omellete or like a crepe. Remove from heat. Repeat with 2nd egg. Allow to cool and cut into thin strips. Cut in quarters, roll it up like a cigar and slice thinly.
  • In a bowl, mix all the meat mixture, sliced eggs, and noodles together. Add black pepper, 4 tablespoons Chinese black vinegar and 2 tablespoons soy sauce. Adjust to taste.
  • Garnish with chopped cilantro.