Mung Bean Jelly Noodles

I love eating mung bean jelly noodles also known as liang fen in Chinese. These jelly-like noodles are bouncy, soft, gluten-free, and vegan. The recipe is inspired by Liang Feng of Happy Tears from Mala Project in NYC. Mala project serves authentic sichuan dishes and I had to recreate it!

The sauce for this recipe is so flavorful and yummy! Getting a good chili oil is important to make the dish taste authentic. After making the dish, I recommend marinating the noodles for 30 minutes prior to eating for extra flavor.

Ingredients you need for your mung bean jelly noodles:

• mung bean flour
• water

sauce:

• soy sauce
• Chinese black vinegar
• garlic
• ginger
• sugar
• green onions
• hot oil

garnish:

• chili oil (sichuan chili oil or lao gan ma)
• cucumber
• chopped peanuts
• sesame seeds
• sesame dressing (optional)
• cilantro (optional)

Steps to make the mung bean jelly noodles:

1. Add ½ cup mung bean flour and 3 cups water in a pot. Heat pot to medium heat and stir with a whisk until the liquid becomes thick (takes 5 minutes).
2. Cool the liquid in a tray or square container. Refrigerate for 30 minutes to 1 hour until the liang fen has become solid.
3. Take out the liang fen and cut in thin strips. You can cut it really thin or thick depending on your preference.
4. Chop 2 green onions and mince garlic and ginger finely. Place in a bowl and add 1 teaspoon sugar. Heat 2 tablespoons of vegetable oil until you see smoke and add to the green onions/garlic/ginger. Mix in 3 tablespoons soy sauce and 2 tablespoons chinese black vinegar.
5. In a bowl, place liang fen and sauce on top. Add 1 tablespoons chili oil, cucumber, chopped peanuts, and sesame seeds. Mix and marinate for 30 minutes to an hour. Hope you enjoy!