Mung Bean Noodles with Sichuan Spicy Sauce

This economical street snack is served chilled or at room temperature. The bold, spicy sauce pairs perfectly with the cold, refreshing noodles, making a tasty and nourishing dish – no wonder it’s so ubiquitous all over Sichuan!


Print Recipe
Mung Bean Noodles with Sichuan Spicy Sauce
Servings
Ingredients
Spicy Sauce:
Garnish:
Servings
Ingredients
Spicy Sauce:
Garnish:
Instructions
  1. Place mung bean flour in a medium bowl; add 1 cup of water and stir to mix well.
  2. Bring 1 cup of water to a boil, add mung bean slurry and cook, stirring, until translucent.
  3. Transfer mung bean paste into a bowl. Cover well and refrigerate overnight.
  4. To make sauce, heat cooking oil in a small saucepan. Add ginger, garlic and green onion and cook until fragrant, about 2 minutes.
  5. Add spicy bean paste, fermented black beans, soy sauce, black vinegar and sugar. Stir to combine and cook for 5 minutes.
  6. 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.
Share this Recipe