Liangfen is a popular northern Chinese dish that is also often consumed in Sichuan and Qinghai, consisting of slices or strips of starch jelly tossed in a savory, spicy sauce that is topped with various garnishes. The jelly is predominantly made from mung bean starch, but pea starch, sweet potato starch, and wheat starch are also common in recipes.
Chinese Mung Bean Jelly Noodles (凉粉 – Liángfěn)
Course: MainCuisine: ChineseDifficulty: Easy2
servings10
minutes20
minutes300
kcal30
minutesLiangfen is a popular northern Chinese dish that is also often consumed in Sichuan and Qinghai, consisting of slices or strips of starch jelly tossed in a savory, spicy sauce that is topped with various garnishes. The jelly is predominantly made from mung bean starch, but pea starch, sweet potato starch, and wheat starch are also common in recipes.
Ingredients
1/2 cup mung bean starch
3 cups water
1 teaspoon fermented black beans (Chinese douchi)
2 tablespoons peanuts
3 cloves garlic, sliced
2 teaspoons coarse sugar
4 teaspoons soy sauce
3 teaspoons chiangking black vinegar
1 teaspoon chili oil
corriander, garnish
Directions
- Take 1/2 cup of mung bean starch in a bowl and add 1 cup water. Mix it until it is smooth.
- In a saucepan keep 2 cups of water to boil and add the mung bean mixture in it.
- Bring the mixture to a boil at medium-high heat and scrap the sides continuously to ensure it doesn’t burn.
- Cook until it turns translucent and bubble starts forming
- Transfer the mixture into a container and keep it in refrigerator until it firms up.
- In a bowl take peanuts, garlic, coarse sugar, soy sauce, black vinegar, chili oil and sesame oil. Mix well.
- Remove the noodles batter from the refrigerator and cut it into shape of your choice.
- In a serving bowl add the noodles and sauce in it. Garnish with peanuts and coriander.
- Ready to eat!
