VEGAN/ VEGETARIAN / DAIRY-FREE / GLUTEN-FREE
March 8, 2021
The smooth and delicate mung bean jelly noodles (绿豆凉粉) are among the most popular appetizers from Northwest China. Making them is incredibly simple; all you need is a bag of store-bought mung bean flour and water! Once the jelly is set, cut it into noodles and season with sauces to make a delightful snack.
When you’ve made the jelly and cut it into noodles, don’t be fooled by the seemingly large volume. Remember there is only 100 grams of mung bean flour in every kilogram of mung bean jelly noodles, so this dish is definitely an appetizer and will be eaten up quickly!
Maybe you’ve never come across mung bean jelly noodles at Chinese eateries and are wondering where you can order them. Best bets are restaurants featuring authentic Northern and Northwest Chinese cuisines. With luck, you might even find mung bean jelly stir-fry – that’s for another post!
MUNG BEAN JELLY NOODLES
VENGAN/ VEGETARIAN / DAIRY-FREE / GLUTEN-FREE
MAKE 4 servings COOKING: 1 min COOLING: 1 hr PREP 10 min
To make the mung bean jelly (makes 1 kg):
- 100g (200ml) store-bought pure mung bean flour
- 200ml cold water
- 800ml boiling water
For the noodle dressing:
Mix equal amount of virgin olive oil, balsamic vinegar and soy sauce to make a base dressing. Add preferred amount of Tahini (sesame paste) or sesame oil, Chinese chilli oil and a general amount of finely chopped spring onions.
- In a pot, bring 800ml of water to a simmer. Meanwhile, lightly oil a large bowl (as the jelly mould) and set aside.
- In another bowl, add the mung bean flour and the cold water, mix well.
- Pour the above mix into the pot with simmering water while stirring with a whisk or a pair of chopsticks. Continue to stir in a circular motion quickly and constantly for about 30 to 60 seconds, until the jelly liquid has a uniform texture. Pour the liquid into the lightly oiled bowl, let it cool down at room temperature (for the mung bean jelly to set).
- Cut the mung bean jelly into thick noodles. Add the dressing and serve.
- The ratio (in volume) for making any amount of mung bean jelly is: mung bean flour : cold water : hot water = 1:1:4
- Once the jelly is set, keep it in the fridge (for up to 2 days) if not served immediately. Cut into noodles and dress with sauces just before serving.
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