Mung Bean Jelly Noodles with Chili Oil
Ingredients
- Mung bean starch
- Cucumber juice or water (in 1:5.5 to 1:6 ratio by volume)
Chili oil
- 1 scallion
- 3 garlic cloves
- 4-5 Chinese dry red chili pepper
- 1 teaspoon Sichuan peppercorn
- 1/2 tablespoon gochugaru
- 1/2 teaspoon white sesame
- 1/3 cup avocado oil or other high smoke point oil
- 1 bay leaf
- 1/2 teaspoon salt
- 1 1/2 tablespoon soy sauce or tamari
- 1 tablespoon coconut amino
- 1/2 tablespoon rice vinegar
Preparation
Mix mung bean starch with cucumber juice or water in the specified ratio by volume.
Heat the mixture while stirring until it thickens and forms a gel.
Cool the gel completely, then cut it into noodle-like strips.
For the chili oil, chop the scallion and garlic finely.
Heat the oil in a pan with bay leaf, Sichuan peppercorn, and dry chili peppers until fragrant.
Add gochugaru, sesame, salt, soy sauce, coconut amino, and rice vinegar, and cook briefly to combine.
Toss the noodle strips with the chili oil mixture and serve cold or at room temperature.
