Liangfen-Chinese Jelly Noodles

• Vegan
• Gluten free

• Produce

  • 1 tsp Chili pepper
  • 1 tbsp Coriander, fresh
  • 1 Garlic cloves
  • 1 tbsp Green onion
  • 80 g Mung bean starch

• Condiments

  • 1 tbsp Laoganma chili sauce or other chili sauces
  • 2 tbsp Soy sauce, light

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 2 tsp Sesame oil
  • 1 tsp Vinegar, Black

• Liquids

  • 1 tbsp Purified water
  • 400 ml Water

Found on chinasichuanfood.com

Description

Ingredients

• 80g Mung bean starch
• 400ml to 480ml water
• 2 tablespoons light soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon salt
• 1 garlic cloves, smashed and chopped
• 1 tablespoon laoganma chili sauce or other chili sauces you prefer
• 1 tablespoon purified water
• 1 teaspoon black vinegar
• 1 teaspoon chopped chili pepper
• 1 tablespoon chopped green onion
• 1 tablespoon chopped fresh coriander

Directions

• In a large bowl, mix 80ml water with mung bean starch. Mix well and set aside for around 15 minutes.
• In a pot, boil the left 400ml water and then pour the starch mixture. Turn down the fire and stir until you get a paste texture. And then continue until the paste becomes transparent in color. Cool down for a while and transfer to a rectangle or square container.
• Put into a refrigerator for around 1 hour for shaping. Transfer out and cut into thin strips.
• Mix well with all the seasoning and enjoy!

Nutrition