This has been a recipe that I wanted to try for a long time. I finally was able to find some mung bean starch at my local Asian market. If you have hard time finding it, it might be called amylum. There are also recipes to make your own starch if you are daring enough to try.

To make this recipe, you will need mung bean starch and water. (but I think adding flavored broth would be delicious too). Add a little salt.

In a pot mix together water and mung bean starch. Cook on medium heat until the mixture thickens and becomes glossy and translucent. Remember to keep stirring to make sure it does burn or stick to the bottom.

Transfer the mixture to rectangular dish and cool down.

Once cooled slice the jelly into long strips. This part took the longest.

Once everything is cut, you can add any flavor to these noodles. They make a great cold noodle salad but I think you can eat them warm too. Traditionally there is a special cutting device to make these noodles thin and even.

For this sauce I used garlic, green onion, chicken boullion and vinegar. The noodles were very refreshing and leftovers was still good the next day. Next time I might try a different sauce and it was a little too vinegary for me. Hope you enjoy.

Mung Bean Starch Noodles -recipe from https://www.chinasichuanfood.com/liangfen-chinese-jelly-noodles/

• 1 cup mung bean starch
• 4.5 cups water
• salt

Sauce

• 2 tbsp black vinegar
• 2 garlic cloves crushed
• 1 tbsp green onion chopped
• 1 tbsp chicken boullion
• 1 tbsp oil
• 1 tbsp sesame oil

In a saucepan, mix together the mung bean starch and water. Heat on medium heat and continuously stir until the mixture thickens and gets glossy and translucent. Pour thickened mixture into a rectangular dish and allow to cool. I put mine in the fridge after cooling for a bit.

Once the mixture is chilled and firmed up, slice into thin strips.

Once all noodles are cut, place in a container and add the sauce.

For the sauce, mix all ingredients together in a measuring cup and then add to the noodles. The sauce is flexible to taste. After I added the ingredients, I added more salt or soy sauce or chicken boullion to taste. You could even make it simple and just add soy sauce and sesame oil.

Enjoy! for more recipes Recipe List