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:
- 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).
- Cool the liquid in a tray or square container. Refrigerate for 30 minutes to 1 hour until the liang fen has become solid.
- Take out the liang fen and cut in thin strips. You can cut it really thin or thick depending on your preference.
- 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.
- 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!
Mung Bean Jelly Noodles
These soft noodles are made of mung bean topped with herbs and cucumber
Servings: 2 people
Calories: 300kcal
Ingredients
- ½ cup mung bean flour
- 3 cups water
sauce
- 3 tablespoons soy sauce
- 2 tablespoons chinese black vinegar
- 3 cloves garlic minced finely
- ½ tablespoon ginger minced finely
- 1 teaspoon sugar
- 2 green onions sliced
- 2 tablespoons hot oil vegetable or canola oil
garnish
- 1-2 teaspoon chili oil sichuan or lao gan ma
- 1 persian cucumber julienne
- chopped peanuts
- sesame seeds
- sesame dressing optional
- cilantro optional
Instructions
- Add mung bean flour and water in a pot. Heat pot to medium heat and stir with a whisk until the liquid becomes thick (takes 5 minutes).
- Cool the liquid in a tray or square container. Refrigerate for 30 minutes to 1 hour until the liang fen has become solid.
- Take out the liang fen and cut in thin strips. You can cut it really thin or thick depending on your preference.
- Chop green onions and mince garlic and ginger finely. Place in a bowl and add sugar. Heat oil until you see smoke and add to the green onions/garlic/ginger. Mix in soy sauce and chinese black vinegar.
- In a bowl, place liang fen and sauce on top. Add chili oil, cucumber, chopped peanuts, and sesame seeds. Mix and marinate for 30 minutes to an hour. Hope you enjoy!
Video
@cookwithdana check out how bouncy these Szechuan jelly noodles (liang fen) are!!! 🌶 #chinesefood #noodles #foodtiktok #easyrecipe
♬ original sound – darcy stokes
Nutrition
Calories: 300kcal | Carbohydrates: 25g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 1549mg | Potassium: 411mg | Fiber: 4g | Sugar: 7g | Vitamin A: 162IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 2mg
Did you make this?Please give it a 5-star rating, or leave a comment to share your experience! Tag @cookwithdanaa on Instagram to show me your beautiful creations! 😊
Leave a Reply