Ashlyamfu (Noodles, Stew and Omelette) is a traditional Kyrgyz (from Kyrgyzstan) recipe for a classic cold dish of udon and starch noodles served topped with a meat and vegetable stew and finished with thinly-shredded omelette. The full recipe is presented here and I hope you enjoy this classic Kyrgyz version of: Noodles, Stew and Omelette (Ashlyamfu).
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Ashlyamfu (Ашлямфу) or sometimes called Ashlyan Fu is the most famous recipe in Kyrgyzstan cuisine. A delicious soupy-like noodle dish that's served cold, vegetarian or with meat and vegetables, and which is enjoyed across Central Asia.
Ingredients:
400g Lagman or Udon Noodles
225g Wide Mung Bean Noodles or Starch Noodles
3 garlic cloves, minced
1 chilli, thinly sliced
500g mutton or beef, thinly sliced (optional)
2 carrots, julienned into small matchsticks
1 red bell pepper, julienned into matchsticks
2 large tomatoes, chopped into small dice
bunch of garlic chives chopped into 3cm lenghts
1l water
½ tsp ground black pepper
4 tbsp Chinese black vinegar
2 tbsp soy sauce
2 eggs, beaten but kept separate
chopped coriander latza hot sauce, to accompany
Method:
Begin by cooking the noodles: Bring a pan of lightly-salted water to a boil. Add the mung bean or starch noodles and cook in the boiling water until just tender. Drain and set aside to cool. Set aside. Cook the Lagman or Udon Noodles according to the package instructions and set aside.
Heat 1 tbsp of oil in a large frying pan over medium heat. Once hot use to fry the garlic and chilli for 1 minute. Remove and set aside then use the same oil to fry the meat until nicely coloured all over.
Return the garlic and chilli to the pan then mix in the carrots, bell peppers and fry for 2 minutes.
Pour over 1l water, bring to a simmer and cook for 5 minutes. At this point add the tomatoes, garlic chives, black pepper, Chinese Vinegar and Soy Sauce. Mix together then remove the mixture from the heat and set aside to cool. Taste and adjust the seasonings if needed.
Place a frying pan over medium heat. Add a little oil then, when hot, add 1 beaten egg and fry thinly like an pancake or crepe. Remove from heat and set aside on a plate. Repeat this cooking method with the second egg.
Allow the eggs to cool then cut into quarters, roll these up like a cigar and slice thinly into strips.
To serve: place the cooked Udon in the base of a serving bowl and top with the starch noodles. Spoon over the cold vegetable and meat sauce, and top with egg ribbons and fresh coriander.
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