The noodles need only to be soaked; there’s no need to cook them. Put the
sheets into a bowl and pour boiling water over them. Let them slowly soften in the heat and water until they are submerged. Add more boiling water, if needed.
One variety of jelly noodles that is well-liked in Western China is called Liangfen (). Liangfen is typically made with starch, such as pea, sweet potato, or mung bean starch. I’m using mung bean starch to make mung bean jelly noodles in today’s recipe. They are crystal, smooth and cool.
In the Sichuan province, a dish known as Beichuan Liangfen (heart-wrenching jelly noodles) is very popular. It is featured by the spicy taste. If you’re feeling down or your heart is breaking, try it, and your feelings of sadness will vanish with the wind because it’s so spicy. Jelly noodle salad made with a simple Sichuan dressing is just one option; stir-frying those jelly noodles is another. Fried jelly noodle is a famous street food.
Mung bean starch and 1 cup of water in a sizable bowl. Set aside until they are well combined.
Boil the remaining three and a half cups of water in a larger pot. Prior to slowly stirring in the starch mixture, turn down the heat. Gently stir during pouring. Heat until the mixture turns transparent.
I’ve adopted a few of my mother’s habits, such as keeping a few bags of dried noodles in my pantry for quick meal preparation. These stir fry noodles take only 25 minutes to prepare. Ready in a pinch!.
The cold, hard truth is that I don’t hold my chopsticks properly. According to legend, I used to have perfect form when I was a young chitlin but over time I lost it. I blame it on my siblings’ bad example. I suppose I should take comfort in the fact that I never request a fork at a Chinese restaurant or hold my chopsticks like drumsticks. If you resemble me, that would be the worst possible treatment for humiliation.
I asked a hand model for assistance in exchange for some food because I didn’t want you to see how I hold my chopsticks like a pencil. It’s a fair deal.
In her kitchen, my mother always reserves an entire shelf for dry noodles. Nearly everything you can find in an Asian supermarket is available, including egg noodles, seasoned egg noodles, flat rice noodles, mung bean noodle threads, and instant ramen (my brother’s invention). She probably wouldn’t say there is a time and place for everything if you asked her why she needs so many noodles, but I’m sure that’s what she’d say. Well, now is the perfect opportunity to enjoy some flat mung bean noodles.
Because they are made from mung bean and potato starch, mung bean noodles have the beauty of being gluten-free. They typically take the form of small cakes, and they’re incredibly simple to make. They can be prepared in just a few minutes by placing them in a pot of boiling water. Good for days when you’re not completely lazy to cook because, let’s face it, if you were, you would order takeout or have food delivered.
How to Make liang fen – cold jelly noodles
In the first step, weigh the mung bean starch in a bowl. Add one part of water and mix until well-combined. Remember that you’ll need to stir it once more before adding it to the pot in the subsequent step.
Step 2: Add the remaining water to a large pot and heat it. Stir in the mung bean mixture as soon as you notice tiny bubbles beginning to form at the bottom of the pan.
Step 3 – Turn to low heat. For 2-4 minutes, stir in one direction with a rubber spatula while gently scraping the pan’s bottom to achieve a semi-translucent texture. Note: Keep an eye on your pot; if you remove it, the mixture will start to curdle quickly.
Step 4: Pour the mixture into a clean bowl, preferably one made of ceramic or stainless steel. Allow it to set at room temperature, about 2-3 hours. Or you can cool it over a bowl of ice.
Part 2: Prepare the sauce
Garlic, toasted sesame oil, Chinese black vinegar, soy sauce, and sugar are the only ingredients in the straightforward sauce. Then it’s diluted with water. You should definitely put it in the refrigerator so you can enjoy a bowl of cool, energizing noodles.
Use the back of a spoon to crush the minced garlic to release its flavor after adding it to the bowl along with the salt and toasted sesame oil.
FAQ
How do you cook mung bean noodles?
Bring a large saucepan of water to a boil. Place the mung bean noodles in a large bowl, cover with warm water, and let stand for five minutes or until flexible. Drain the noodles and cut them into 4-inch lengths. Boil the noodles for about 25 seconds, or until they are soft but still chewy.
How do you soften mung bean noodles?
Mung bean noodles should be softened by soaking them in cold water for at least 15 minutes.
How do you cook clear mung bean noodles?
They can be boiled like regular noodles, as we do here in our Japchae recipe, or they can be soaked in warm water for approximately 10 minutes. They boil quickly, so take care not to overcook them. Only cook them for a maximum of five minutes, or until they are soft.
How do you keep mung bean noodles from sticking?
To prevent sticking after draining your noodles, I suggest tossing them with something like sesame oil.
