Ashlan-Fu (Kyrgyz Cold Noodle Soup)

Instructions

1. Make the jelly: whisk the starch, cold water and salt in a saucepan. Cook over medium heat, whisking constantly, for 5 to 8 minutes until thick and translucent. Pour into a lightly oiled dish about 1.5 cm (1/2 in) deep and chill for 2 hours until firm.
2. Heat the oil in a pan and cook the onion and pepper for 5 minutes. Add the garlic and paprika and stir for 30 seconds.
3. Pour in the water, add the salt and simmer for 10 minutes. Cool completely, then stir in the vinegar and chili paste. Chill for at least 1 hour.
4. Boil the noodles until just tender, rinse in cold water until cold and toss with a little oil.
5. Cook the beaten eggs in an oiled nonstick pan as a thin omelet, then roll it and cut it into ribbons.
6. Cut the set jelly into strips about 1 cm (1/2 in) wide.
7. Divide the noodles and jelly among chilled bowls, top with egg ribbons, ladle on the cold broth and scatter with herbs.

Tips

• Adjust the sourness at the end, as vinegar strength varies. Add 1 tablespoon at a time until the broth tastes sharp but balanced.
• No time for the jelly? Add extra noodles and a handful of shredded cucumber. It will not be traditional but tastes good.