Hearty salad with ashlyanfu noodles

Step-by-step recipe

Step 1:

Slice the beef into thin strips. Place the meat in a bowl and pour 3 tablespoons of soy sauce over it. Stir and let it sit for 30 minutes.

Step 2:

Grate the carrots on a Korean grater.

Step 3:

Slice one long cucumber into thin rounds. Cut each round into 3 pieces.

Step 4:

Remove the seeds from the pepper and cut it into strips.

Step 5:

Chop the green onions at an angle, do not cut them into small pieces.

Step 6:

Heat oil in a frying pan. Fry the meat over high heat.

Step 7:

Pour water into the pan with the meat, cover with a lid and simmer until done.

Step 8:

Remove the meat from the pan, add oil, and add the carrots. Fry the carrots for 2-3 minutes, then remove the pan from the heat.

Step 9:

Bring water to a boil and cook the noodles for 5 minutes. Drain the water and place the noodles in a colander.

Step 10:

In a bowl, combine onion, cucumber, pepper, meat and carrots.

Step 11:

Add chopped garlic, vinegar, sugar, salt, coriander, paprika, chili pepper, and 5 tablespoons soy sauce.

Step 12:

Heat 50 ml of vegetable oil and pour it over the salad. Add the noodles and toss.

Cooking tips

Meat is an essential ingredient in this dish. Much depends on its quality, so choose fresh meat that's not too fatty or stringy. Keep in mind that Central Asian cuisine doesn't include pork, so you should use either lamb or beef.

It's also important to choose high-quality vegetables. However, you shouldn't omit any vegetables from the recipe or substitute some with others.