This economical noodle dish is served chilled or at room temperature. The fiery spicy sauce pairs perfectly with the refreshingly cool noodles – no wonder this snack is so ubiquitous all over Sichuan!
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Ingredients
- 1 cup mung bean flour
- 1 cup water
- 1 cup boiling water
Spicy Sauce:
- cup ¼ cooking oil
- 1 tablespoon finely minced ginger
- 1 tablespoon finely minced garlic
- ¼ cup chopped green onion white parts only (save green parts for garnish)
- ½ cup spicy bean paste Douban Jang
- 2 tablespoons fermented black beans rinsed and drained
- 2 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar
- 1 tablespoon sugar
Garnish:
- 1 tablespoon chopped green onion
- 1 tablespoon chili oil
Ingredients
Spicy Sauce:
Garnish:
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Instructions
- Place mung bean flour in a medium bowl; add 1 cup of water and stir to mix well.
- Bring 1 cup of water to a boil, add mung bean slurry and cook, stirring, until translucent.
- Transfer mung bean paste into a bowl. Cover well and refrigerate overnight.
- To make sauce, heat cooking oil in a small saucepan. Add ginger, garlic and green onion and cook until fragrant, about 2 minutes.
- Add spicy bean paste, fermented black beans, soy sauce, black vinegar and sugar. Stir to combine and cook for 5 minutes.
- When mung bean jelly is set, remove from bowl and cut into ¼” x ¼” x 4” strips. Place on a serving plate and top with spicy sauce. Garnish with green onions and chili oil.
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.