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