Guest post: cold mung bean noodles

Ingredients

• Jelly
• 2 3/4 cups water
• 1/2 cup mung bean starch powder
• 1/2 teaspoon salt

Sauce:

• 2 tablepsoons soy sauce
• 1 tablepsoon Chinese black vinegar (preferably Chinkiang)
• 2 teaspoons sugar
• 2 teaspoons Szechuan pepper oil, or to taste
• 1 teaspoon red chili oil, or to taste
• 1 teaspoon finely grated or minced peeled fresh ginger
• 1/2 teaspoon finely grated or minced garlic
• 1/2 teaspoon finely chopped fermented black beans (rinse well first)
• 3 large scallions (white and pale green parts only), cut into very thin shreds
• Chopped green scallions, to garnish
• Szechuan Pepper Oil
• 2 teaspoons Szechuan peppercorns
• 1/4 cup peanut or vegetable oil