Luoyang Jiang Noodles (Sour Mung Bean Noodles)
A traditional Henan noodle soup made with fermented mung bean pulp, offering a unique tangy flavor. Served with crunchy celery, carrots, soybeans, and peanuts.
Ingredients
11 items- Fermented mung bean pulp (sour soup base) 500 ml
- Hand-pulled noodles or thick noodles 300 g
- Celery 100 g
- Carrot 50 g
- Cooked soybeans 50 g
- Crushed roasted peanuts 30 g
- Garlic 3 cloves
- Salt to taste
- Light soy sauce 1 tbsp
- Sesame oil 1 tsp
- Chili oil to taste
Nutrition
Steps （8 steps）
Pour 500 ml fermented mung bean pulp into a pot; heat over medium until small bubbles appear, about 5 min, skimming off foam.
Dice celery and carrot; mash garlic with water to make garlic juice; prepare soybeans and peanuts.
Keep pulp at a gentle boil over medium, stirring to prevent sticking, about 2 min until slightly thickened.
Add 300 g noodles, loosen with chopsticks; cook over medium heat about 3 min until noodles are al dente (80% done).
Add celery, carrot, soybeans; cook 1 min over medium until veggies are bright and crisp-tender.
Season with salt to taste and 1 tbsp light soy sauce; stir and cook 30 seconds to blend flavors.
Turn off heat; drizzle 1 tsp sesame oil, sprinkle peanuts. Ladle into bowls; top each with garlic juice and chili oil to taste.
Final dish: noodles chewy and smooth, broth clingy, tangy aroma with garlic and chili kick.
Tips
1. Do not overcook the sour broth to preserve tanginess. Noodles should be al dente. 2. Garlic juice must be freshly prepared. 3. Add spinach etc. for extra color and nutrition.
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