Guest post: cold mung bean noodles

Main Dish
5 servings
20 min
25 min
Very Easy


Number of serving: 5

2 3/4 cups water

1/2 cup mung bean starch powder

1/2 teaspoon salt


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


  • To prepare the jelly: oil an 8-inch square baking pan. Mix together the water, mung bean starch, and salt until completely smooth, then bring it to a boil in a 2 to 3-quart heavy saucepan. Continue to boil over moderate heat, stirring constantly, until the mixture is very thick and translucent, about 3 minutes. Transfer to the oiled baking pan and cool to room temperature, about 45 minutes. Cover surface with plastic wrap and chill until jelly is firm, about 2 hours.
  • To prepare the sauce: stir together soy sauce, vinegar, sugar, oils, ginger, garlic, and black beans in a large bowl until sugar is dissolved.
  • To assemble the dish: run a thin knife around the side of the pan to loosen the jelly, then unmold onto a cutting board. Cut jelly into 3 strips, then cut each strip crosswise into 1/4″ slices. Carefully transfer to sauce in serving bowl or dish, then gently stir in scallions. Garnish with more scallions, if desired, and serve with more Szechuan pepper oil and red chili oil on the side. Serve IMMEDIATELY. The noodles are best when the sauce coats but does not soak into the noodles so leftovers are not recommended.
  • To make Szechuan Pepper Oil: grind peppercorns coarsely in an electric grinder or with a mortar and pestle. Heat oil with peppercorns in a 1 to 1 1/2-quart heavy saucepan over moderate heat, swirling pan occasionally, until peppercorns turn a shade darker, about 1 minute, then transfer to a heatproof bowl and cool to room temperature. Stir before using.


Guest Post: Cold Mung Bean Noodles, photo 1
Guest Post: Cold Mung Bean Noodles, photo 2
Guest Post: Cold Mung Bean Noodles, photo 3


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