Mung bean jelly noodles
User Reviews
5
Mung bean jelly noodles
Description
The recipe provides two methods to create the jelly noodles: one using pure mung bean starch mixed with water, salt, and optional baking soda to maintain color; the other extracting starch from soaked mung beans blended with water, strained, settled, and combined with salt and baking soda. In both cases, the starch mixture is heated carefully in a pot or wok, avoiding boiling to prevent bubbles that would mar the jelly texture.
Once thickened, the jelly is cooled to form a firm, translucent sheet that can be cut into noodle shapes. The final dish is completed by tossing the noodles in a sauce combining Szechuan chili oil, black vinegar, sesame oil, soy sauce, garlic, sugar, salt, and optionally Sichuan peppercorn powder for a numbing spice effect. The sauce imparts layers of heat, tang, and umami enhancing the simple jelly noodles.
This recipe was originally published in 2018 and updated with a video and new method in 2023, reflecting refinement in preparation technique.
Ingredients
Mixture with mung bean starch
- 1 cup mung bean starch ,around 120g
- 4.5 water divided, cup
- 1/8 tsp. salt
- 1/8 tsp. baking soda , help to hold the color. Optional.
Mixture with mung beans
- 1 and 1/4 cup mung beans
- 800 ml water
- water for blending and washing
Sauce
- 2 tbsp. Chili oil Szechuan style
- 2 tbsp. black vinegar
- 1 tbsp. sesame oil
- ½ tsp. sugar
- ¼ tsp. salt
- ¼ tsp. Sichuan peppercorn powder optional, or oil
- 2 tbsp. soy sauce light
- 2 garlic minced, cloves
- 1 tbsp. vegetable oil
- 1 tbsp. green onion minced
Instructions
Version with fresh mung beans
- Soak the mung beans in cold water for at least 4 hours. On summer days, place it in the fridge.
- 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).
- Then carefully pour the water above off because we need to measure for the next step.
- Next, measure 800ml water from the previous step, and add salt, and baking soda. Mix well.
Version with mung bean starch
- In a large bowl, mung bean starch with water.
Heat the mixture
- 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.
Cool down
- Transfer out to a round or rectangular container, and cool down completely.
Assbmle
- In a small bowl, mix all the ingredients expect scallions.
- Then cut into small strips. Mix well with the salad dressing. Top with scallions or coriander.
Notes
- This recipe was first published in 2018 and updated in 2023 with a video and improved method for making mung bean jelly noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 62g | 21% |
| Protein | 2g | 4% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Sodium | 1075mg | 45% |
| Potassium | 90mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 11mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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