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If you’re craving a refreshing, light dish for the summer (or even just the warmer days), Mung Bean Jelly Noods are exactly what you need! These cold noodles, which originate from northern China, are made with just two ingredients, making them super easy to prepare. They’re perfect for when you want something light and cool but packed with flavor from a spicy, savory sauce. You can mix and match with whatever sauce you’re currently obsessed with, and the noodles will take on all that amazing flavor! Let’s dive into the recipe and get those noods ready!
Method
Prepare the Mung Bean Noodles
First, bring 2 ½ cups of water to a boil in a saucepan. Once the water reaches a rolling boil, reduce the heat to low so it simmers gently. Meanwhile, in a separate bowl, mix the ½ cup of mung bean starch with ½ cup of water. Stir the mixture well until the starch dissolves completely into the water. This will create a smooth, slurry-like consistency. Now, slowly pour the starch mixture into the simmering water while continuously stirring to avoid any lumps. Keep stirring the mixture until it thickens but remains runny, almost like a thick soup. This step ensures that the noodles will have a soft, jelly-like consistency once set.
Set the Jelly
Once the mixture has reached the desired consistency, carefully pour it into a shallow container. Allow the mixture to cool uncovered at room temperature. It’s important not to cover the container during this step, as it may cause condensation, which can affect the texture. Once the mixture has cooled, place it in the fridge to chill for about 30 minutes to an hour. The jelly will firm up and take on a solid, slightly wobbly texture.
Flip and Slice the Jelly
After the jelly has set, it’s time to get it out of the container. Carefully place a plate on top of the container and flip it over. Gently tap the container to release the jelly onto the plate. If the jelly doesn’t slide out easily, give it a gentle shake. Once removed, use a sharp knife to slice the jelly into thin noodle-like strips of your preferred width. You can slice them as thin or as thick as you like, but be gentle when handling the jelly as it can be delicate.
Prepare the Chili Oil
Now for the exciting part the chili oil! In a small saucepan, heat about ¼ to ½ cup of oil over medium-high heat. Add the minced garlic and sauté it until it turns golden and fragrant. Once the garlic has cooked down, add the chili powder to the hot oil and stir well to infuse the oil with the spice. This step will give the oil its rich, spicy flavor that will complement the noodles.
Make the Sauce
In a separate mixing bowl, combine the light soy sauce, Chinese black vinegar, chili oil (from the previous step), chicken powder, sugar, and Sichuan peppercorns. Stir the mixture thoroughly until the ingredients are fully combined and the sugar has dissolved. This sauce will give the mung bean jelly noodles a sweet, savory, and slightly spicy kick. The Sichuan peppercorns add an extra layer of flavor, giving the dish its signature numbing effect.
Assemble the Noodles
Now that the noodles, chili oil, and sauce are ready, it’s time to assemble your dish. Place the sliced mung bean jelly noodles in a serving bowl. Drizzle the prepared sauce generously over the noodles. Use a spoon to toss everything together, making sure the noodles are evenly coated with the flavorful sauce.
Garnish and Serve
To finish off, top the noodles with freshly chopped coriander, spring onion, and crushed peanuts. These toppings add freshness, crunch, and an extra burst of flavor to the dish. Give the noodles one last mix before serving to distribute the toppings evenly.
Necessary Tools
- Saucepan
- Mixing bowl
- Container for setting the jelly
- Knife and chopping board
- Bowl for serving
- Spoon for mixing
Mung Bean Jelly Noods
Cuisine: ChineseDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
For the Noodles
½ cup mung bean starch
3 cups water (2 ½ cups for simmering, ½ cup mixed with starch)
For the Chili Oil
3 garlic cloves, minced
2 tbsp chili powder
¼ – ½ cup hot oil
For the Sauce
1 ½ tbsp light soy sauce
1 tbsp Chinese black vinegar
½ – 1 tbsp chili oil
¼ tsp chicken powder
½ tsp sugar
Pinch of ground Sichuan peppercorn
Chopped coriander
Chopped spring onion
Crushed peanuts
Directions
- Bring 2 ½ cups of water to a boil in a saucepan, then lower the heat to a simmer.
- Mix the mung bean starch with ½ cup of water until it’s dissolved into a smooth mixture.
- Add the starch mixture to the simmering water and stir constantly until the mixture becomes thick but still runny.
- Pour the thick mixture into a container and leave it to cool uncovered. Once cool, place it in the fridge to set and turn into a jelly-like texture.
- After the jelly has set, flip the container over onto a plate, and gently slide the jelly out.
- Slice the jelly into noodles of your preferred width, and place them into a bowl.
- Prepare the chili oil by sautéing minced garlic in hot oil, then adding the chili powder and mixing well.
- Make the sauce by combining light soy sauce, black vinegar, chili oil, chicken powder, sugar, and Sichuan peppercorn. Mix well and drizzle over the noodles.
- Top with chopped coriander, spring onion, and crushed peanuts, and give everything a good mix before eating.
Notes
- When mixing the mung bean starch with water, make sure to stir well to avoid any lumps in the mixture.
- Don’t cover the container while the jelly is cooling, as this can cause condensation, affecting the texture.
- The noodles should be sliced to your preferred width, but remember they’ll still be delicate, so handle them gently when transferring to the plate.
Serving Suggestions
- Serve these mung bean jelly noods as a side dish to grilled meats or seafood for a well-rounded meal.
- Pair them with a cool, refreshing cucumber salad to complement the spiciness.
- You can also make a vegetarian version by adding some sautéed veggies like bell peppers or mushrooms on top of the noodles.
Fun Fact
Did you know that mung beans have been used in Chinese cuisine for centuries? They’re a fantastic source of plant-based protein and are known for their cooling properties, making them perfect for hot summer days.
Conclusion
Mung Bean Jelly Noods are a light, cooling dish that’s perfect for a hot day or when you want something refreshing. With just two ingredients for the noodles and a simple, flavorful sauce, it’s a quick and easy recipe that will become your go-to summer meal. Whether you’re pairing it with your favorite sauce or serving it as a side, these noodles are sure to bring a burst of flavor and joy to your plate. Enjoy!
