Mung Bean Jelly Noodles
Recipe Overview
Overview
The process of making Mung Bean Jelly Noodles is both fascinating and satisfying. Starting with just two ingredients—mung bean starch and water—this recipe showcases how simple elements can transform into something delightful. As the starch dissolves in cold water and is heated, it undergoes a magical transformation from a thick paste to a translucent gel. Watching this unfold in real time is mesmerizing, as the mixture thickens and becomes clear with continuous stirring.
Once the noodles are set, they can be grated into beautiful strands that are not only visually appealing but also have a unique, bouncy texture. This dish is perfect for summer, served cold in a refreshing salad with a simple dressing of soy sauce, rice vinegar, and sesame oil. Adding fresh vegetables like julienned cucumbers and carrots enhances both the flavor and presentation.
The versatility of these noodles allows for various dressings and toppings, making them a great addition to any meal. The satisfaction of creating these noodles from scratch is unmatched, and they are sure to impress anyone you serve them to. I highly encourage you to give this recipe a try; it’s not just fun to make, but also delicious!
Recipe Details
Steps & Tips
Heat about 2/3 of the water in a pot until almost simmering.
Dissolve mung bean starch in the remaining cold water.
Tip: Always dissolve starch in cold liquid before adding it to anything hot to avoid lumps.
Once bubbles form, stir the starch mixture and gradually pour it into the hot water while stirring continuously.
Pour the mixture into a rectangular heat-resistant container and smooth the top.
Let the mixture sit at room temperature until it cools and solidifies.
Tip: Refrigerate the jelly for a couple of hours to firm it up for easier cutting.
Refrigerate the solid jelly for a couple of hours to firm it up.
Pop the jelly out of the mold.
Use a grater to turn the jelly into noodles.
Tip: If you don't have a grater, you can hand cut the jelly with a knife, but it may not be as satisfying.
Blanch the noodles in boiling water to restore their bounce.
Drain and rinse the noodles under cold tap water.
Tip: Use cold tap water to cool down the noodles after blanching to maintain their elasticity.
Tip: Stir the dressing until the sugar is dissolved for better flavor integration.
Stir the dressing until the sugar is dissolved.
Grate or mince garlic into a mixing bowl, then add soy sauce, rice vinegar, sugar, and toasted sesame oil.
Pick up the noodles, dab them on a towel to dry, and plate them into neat bundles.
Add julienned cucumber and carrots for texture and freshness.
Spoon the dressing over the plated noodles.
Garnish with chili oil, green onions, and chopped peanuts.
Mix everything together before serving.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Mung bean starch is used to make both jelly noodles and glass noodles.
- •The process of making these noodles involves gelatinization, where starch absorbs water and transforms into a gel.
- •Refrigerating the noodles helps firm them up for easier slicing.
- •Blanching the noodles in boiling water reverses the firm texture, making them bouncier.
