Liang Fen (Mung Bean Jelly Noodles)
These naturally vegan and gluten free jelly noodles made with mung bean starch and tossed in a refreshing cold chili oil dressing.
Servings: 2
Equipment
- 1 Noodle Slicer or Knife
Ingredients
Mung Bean Noodles
- 1/2 cup mung bean starch
- 3.5 cups water
Chili-Oil Dressing
- 1 tbsp light soy sauce
- 1 tsp black vinegar
- 1 tsp chili oil more if you want it more spicy
- 1 tsp toasted sesame oil
- pinch asafoetida (hing)
Garnish
- spring onions
- crushed peanuts
Instructions
- In a bowl, dissolve the mung bean starch in 1 cup of water, stirring until the starch is completely dissolved with a whisk. There should be no lumps.
- Add the remaining 2.5 cups of water into a saucepan and pour the starch mixture over medium heat. Stir constantly to prevent lumps from forming.
- Keep stirring for about 5–7 minutes. The mixture will start to thicken after a few minutes and eventually turn into a gel-like consistency.
- Once the mixture has thickened, pour it into a flat dish or a bowl. Let it cool to room temperature, then refrigerate for at least 1-2 hours until it firms up completely.
- Once the jelly is firm, either use a noodle slicer to carve out noodles or use a knife to cut it into thin strips.
- Mix all the ingredients needed for the chili oil dressing. Pour over the noodles.
- Garnish with spring onions and crushed peanuts. Enjoy!