Kyrgyz Ashlan Fu Cold Noodles

Ingredients

• 6 oz mung bean or wheat noodles
• 1 cup mung bean or potato starch
• 4 cups water, divided
• 3 tbsp rice or black vinegar
• 2 tbsp soy sauce
• 3 tbsp chili oil
• 5 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 cucumber, julienned
• 2 tbsp chopped dill or cilantro
• 2 cups cold vegetable broth
• Salt

Steps

1. Whisk the starch into 1 cup of cold water until completely smooth, then bring the remaining 3 cups of water to a boil with 1 teaspoon salt.
2. Pour the starch slurry into the boiling water in a steady stream while whisking hard and continuously.
3. Cook over medium heat for 5 to 8 minutes, stirring constantly, until the mixture turns from milky white to translucent and thickens into a glossy paste.
4. That change from opaque to translucent is how you know the starch is cooked. Poured out before it happens, the jelly will never set and stays chalky.
5. Pour it into an oiled dish, smooth the top, and leave to set at room temperature for at least 1 hour, then chill and cut into strips.
6. Whisk the vinegar, soy sauce, garlic, cumin, coriander, and cold broth together into the dressing and refrigerate it.
7. Cook the noodles, then drain and rinse them under cold running water until completely cold.
8. Divide the noodles and starch jelly strips between bowls, pour the cold dressing over, and finish with the chili oil, cucumber, and dill.

Allergen note: Contains soy and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.