Mung Bean Noodles Recipe – Chinese Jelly Noodles

If you come to visit Sichuan, and do not try their local snacks, it’s like you never came at all!

Today I’m going to introduce you to two different ways of enjoying Liangfen Chinese Jelly Noodles (mung bean jelly) that you are sure to love.

Mung Bean Noodles

Almost all kinds- high, medium and low-end restaurants in the streets have this dish.

Of course, the price and taste are different.

As one of the Sichuan cold noodles, it is said that because the Sichuan flavor Jelly Noodles (Beichuan Liangfen)is so hot, it will make you tear up.

So it has been given the nickname, “sad jelly noodles.”

In fact, the ingredients used in making Jelly Noodles are super simple, and of mung bean starch can be substituted if you can’t find it.

Pea starch and potato starch are also okay. I have tried it with each of these and compared it. I feel that it is best to make it with mung bean starch.

More noodles recipes you can find below:

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Hot Dry Noodles

Chinese Cold Noodles

Lanzhou Beef Noodles Recipe

Suzhou Stew Meat Noodles

Taiwan Braised Beef Noodles

Beef Lo Mein – Famous Chinese Xiangyang Beef Noodles

Hand-Pulled Noodles(Step By Step Guide) With Lamb And Vegetable Stir-Fry

Scallion Oil Noodles – Shanghai Noodles

Pan Fried Noodles (Japanese Udon Noodles)

Chinese Egg Noodles (Homemade) – Step By Step Guide

Hong Kong Style Fried Noodles(Chow Mein) In Soy Sauce

Ants Climbing A Tree | Cellophane Noodles Recipe

Dan Dan Noodles – The Epitome Of Budget Gourmet

Mung Bean Noodles

This time, I shared two ways to eat it.

One is the more common Jelly Noodles, which has more seasonings. I also added the Chinese hot oil I made before. It tastes delicious.

The other is the nostalgic sweet and sour Jelly Noodles, which is rare on the market today, but it is also amazing.

My hot and sour Jelly Noodles, I dare not say, is the best, but I believe that you will be impressed after eating! Why? Because I use the best and most authentic ingredients.

Ingredients: (two servings)

  • 1) 100g of mung bean starch
  • 2) 500-600ml of water

(the ratio of powder to water is about 1:5-1:6)

How To Make Mung Bean Noodles From Scratch:

Step 1. Add 100 ml of water to the mung bean starch and mix well.

Mung Bean Noodles step1

Step 2. In a pot, add the remaining water (400-500ml), boil, then turn to low heat.

Mung Bean Noodles step2

Step 3. The starch water is slowly added to the hot water, and the mixture is quickly stirred until the starch begins to turn gelatinous.

Mung Bean Noodles step3-1

Mung Bean Noodles step3-2

Step 4. Prepare a small box-shape container by applying a proper amount of oil so nothing will stick, pour the starch paste, put it into the refrigerator and cool until it is completely solidified. It takes about 3 hours.

Mung Bean Noodles step4

Step 5. Take out the refrigerated Jelly Noodles and cut into strips.

Mung Bean Noodles step5-1

Mung Bean Noodles step5-2

Tips:

1. The starch water should be thoroughly mixed before adding to the hot water

2. When stirring starch water in the pot, the mixing movement must be swift

3. Try not to let set for too long, or the noodles will not taste good anymore.

Next we make the seasonings

Ingredients:

  • 1) 1 tablespoon Sichuan peppercorn
  • 2) 3 slices of ginger
  • 3) 3 tablespoons of vegetable oil
  • 4) Half of a cucumber
  • 5) 2-3 tbsp of Chili Oil (Check out this guide to make Chili Oil at home.)
  • 6) 1tsp cooked Crush peanuts
  • 7) Sliced spicy green peppers
  • 8) 2 cloves of garlic
  • 9) Parsley
  • 10) 2 tablespoons of balsamic vinegar
  • 11) 2 tablespoons light soy sauce
  • 12) 2 green onions

Mung Bean Noodles ingredients sauce ingredients2

Step 1. Mince the garlic, add light soy sauce, vinegar, Chili Oil, and cut peppers.

Mung Bean Noodles sauce step1

Step 2. Add the ginger, Sichuan peppercorn and vegetable oil to the small pot and heat it over low heat.

Mung Bean Noodles sauce step2

Step 3. Remove the ginger slices and pour the hot oil into the mixed seasoning through a strainer. You can taste it and add some salt if needed.

Mung Bean Noodles sauce step3

Sichuan style spicy Jelly Noodles:

Step 1. Cucumbers are shredded, place cucumber and Jelly Noodles in a dish.

sichuan style step1

Step 2. Drizzle with the seasoning and sprinkle with chopped green onion, parsley, and peanuts.

sichuan style step2

Tips:

Remember to use cooked peanuts, or add side dishes according to your preference!

Nostalgic sweet and sour Jelly Noodles:

Step 1. Cut the Jelly Noodles into small cubes and place in a bowl

sweet and sour Jelly Noodles step1

Step 2. Add appropriate amount of brown sugar, balsamic vinegar, put a few pieces of ice

sweet and sour Jelly Noodles step2

Step 3. Pour in cold water, mix well and eat.

sweet and sour Jelly Noodles step3

Tips

1. You can change brown sugar to white sugar.

2. Adjust the amount of sugar and vinegar according to your taste.

Mung Bean Noodles

Mung Bean Noodles Recipe – Chinese Jelly Noodles

If you come to visit Sichuan, and do not try their local snacks, it’s like you never came at all!
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Course: Side Dish
Cuisine: Chinese
Prep Time: 20 minutes
Cook Time: 3 hours 10 minutes
Servings: 2

Ingredients

  • 1 tablespoon Sichuan peppercorn
  • 3 slices ginger
  • 3 tablespoons vegetable oil
  • Half of a cucumber
  • 2-3 tbsp Chili Oil Check out this guide to make Chili Oil at home.
  • 1 tsp cooked Crush peanuts
  • Sliced spicy green peppers
  • 2 cloves garlic
  • Parsley
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons light soy sauce
  • 2 green onions

Instructions

  • Mince the garlic, add light soy sauce, vinegar, Chili Oil, and cut peppers.
  • Add the ginger, Sichuan peppercorn and vegetable oil to the small pot and heat it over low heat.
  • Remove the ginger slices and pour the hot oil into the mixed seasoning through a strainer. You can taste it and add some salt if needed.
  • Cucumbers are shredded, place cucumber and Jelly Noodles in a dish.
  • Drizzle with the seasoning and sprinkle with chopped green onion, parsley, and peanuts.
  • Cut the Jelly Noodles into small cubes and place in a bowl
  • Add appropriate amount of brown sugar, balsamic vinegar, put a few pieces of ice
  • Pour in cold water, mix well and eat.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.

2 thoughts on “Mung Bean Noodles Recipe – Chinese Jelly Noodles”

  1. Making liang fen is a rather simple process. All you need is the mung bean (green bean) starch and water. The ratio of flour to water is 1:5 in volume. So, for every cup of flour, you ll use 5 cups of water. I tried 1:6 and 1:7 ratio to see how well the jelly form and they worked just as great. However, the amount of water to use depends on the quality of the mung bean. If you are unsure about the brand, your best bet is to start with 1:5.

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