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Mung Bean Jelly Noodles

These soft noodles are made of bung bean topped with herbs and cucumber
Prep Time1 hr 15 mins
Cook Time10 mins
Course: Appetizer


  • ½ cup mung bean flour
  • 3 cups water


  • 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


  • 1-2 teaspoon chili oil sichuan or lao gan ma
  • 1 persian cucumber julienne
  • chopped peanuts
  • sesame seeds
  • sesame dressing optional
  • cilantro optional


  • 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!



check out how bouncy these Szechuan jelly noodles (liang fen) are!!! 🌶 #chinesefood #noodles #foodtiktok #easyrecipe

♬ original sound - darcy 🦦

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