Mung bean jelly noodles
Chinese Jelly Noodles or mung bean jelly noodle is a lovely Chinese summer dish with a spicy and savory sauce.
- Prep time
- 2 hr
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup Mung bean starch ( ,around 120g)
- 4.5 cup water ( ,divided)
- 1/8 tsp. salt
- 1/8 tsp. baking soda (, help to hold the color. Optional. )
- 1 and 1/4 cup mung beans
- 800 ml water
- Water for blending and washing
- 2 tbsp. Szechuan style chili oil
- 2 tbsp. black vinegar
- 1 tbsp. sesame oil
- ½ tsp. sugar
- ¼ tsp. salt
- ¼ tsp. Sichuan peppercorn powder or oil ( ,optional)
- 2 tbsp. light soy sauce
- 2 garlic cloves ( ,minced)
- 1 tbsp. vegetable oil
- 1 tbsp. minced green onion
Instructions
- 1
Soak the mung beans in cold water for at least 4 hours. On summer days, place it in the fridge.
- 2
Then add water and blend until very smooth. Use a very fine cloth to remove the pulps and get the start water only. In order to make more starch, wash the pulp with some extra water. Let the mixture stay for around 2 hours until the starch is settled (in the fridge on summer days).
- 3
Then carefully pour the water above off because we need to measure for the next step.
- 4
Next, measure 800ml water from the previous step, and add salt, and baking soda. Mix well.
- 5
In a large bowl, mung bean starch with water.
- 6
Then pour the mixture into a large sauce pot or wok, and heat until it gets a consistency jelly-like texture. Don't let the mixture boil because it may bring small bubbles inside the jelly. The process of using mung bean starch is the same, but you will get a white transparent texture.
- 7
Transfer out to a round or rectangular container, and cool down completely.
- 8
In a small bowl, mix all the ingredients expect scallions.
- 9
Then cut into small strips. Mix well with the salad dressing. Top with scallions or coriander.