Liang Fen (Cold Jelly Noodles)
Translucent jelly noodles in a spicy tangy sauce, a classic Chinese summer snack. Smooth and chewy, simple yet addictive.
Ingredients
13 items- Mung bean starch (or pea starch) 100 g
- Water 600 ml
- Cucumber ½
- Crushed peanuts 2 tbsp
- Cilantro to taste
- Soy sauce 1 tbsp
- Black vinegar 2 tbsp
- Chili oil 1 tbsp
- Garlic 2 cloves
- Sugar ½ tsp
- Salt ¼ tsp
- Sichuan pepper oil a dash
- White sesame seeds a pinch
Nutrition
Steps （7 steps）
In a bowl, mix 100 g starch with 200 ml water until smooth. Let sit for 10 minutes.
Bring 400 ml water to a boil in a pot over high heat, then reduce to low. Stir the starch slurry again and pour it in slowly while stirring quickly. Cook over medium heat, stirring constantly for 3-5 minutes until translucent and thick.
Pour the jelly batter into a container, smooth the surface. Cool at room temperature then refrigerate for at least 2 hours until fully set.
Unmold the jelly and cut into strips (about 5 cm long, 1 cm wide). Dip the knife in water to prevent sticking.
Shred the cucumber, chop the cilantro, and crush the peanuts. Set aside.
In a small bowl, combine soy sauce, black vinegar, chili oil, garlic, sugar, salt, and Sichuan pepper oil. Stir until sugar and salt dissolve.
Arrange the jelly strips on a plate. Top with cucumber, cilantro, and peanuts. Drizzle with the sauce and sprinkle sesame seeds. Serve.
Tips
Key tips: Let the starch slurry rest to remove impurities; stir constantly while cooking to avoid lumps; cool completely then chill for a firmer texture; wet the knife when cutting to prevent sticking.
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