Liang Fen (Cold Bean Jelly Noodles) by Red House Spice

Ingredients

• 1 cup mung bean starch
• 5 cup water (divided into 1 cup and 4 cups)
• 3 tbsp chili oil
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 2 tbsp black vinegar
• 1 tsp toasted sesame oil
• 1 tbsp green onion, thinly sliced

Instructions

1. Whisk 1 cup of mung bean starch with 1 cup of water in a bowl until completely smooth.
2. Bring 4 cups of water to a boil in a medium pot over medium-high heat.
3. Reduce heat to low and slowly pour the starch mixture into the boiling water while stirring constantly to prevent clumping
4. Cook, stirring continuously for 5-7 minutes, until the mixture becomes translucent and thickens into a glossy paste.
5. Pour the mixture into a glass container or tray and let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until firm.
6. Remove the jelly block from the container and cut it into thick strips or cubes
7. Whisk together the chili oil, minced garlic, soy sauce, black vinegar, and sesame oil in a small bowl
8. Pour the sauce over the jelly noodles and garnish with green onions before serving