Sichuan Jelly Noodles (酸辣凉粉)
Sichuan Jelly Noodles (酸辣凉粉)
Ingredients
For the Jelly Noodles
- 90 g mung bean starch
- 1000 ml water
For the Chili Sauce
- 3 garlic, cloves
- 2 tablespoons Sichuan chili flakes
- 1 tablespoon Sichuan peppercorn powder
- 1 teaspoon sesame seeds
- 1/2 teaspoon salt
- 1/4 teaspoon MSG
- 1 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons black vinegar
- 1/2 cup neutral oil
For the Garnish
- as needed scallions, chopped
- as needed roasted peanuts
Instructions
- 1
Pour 90 g of mung bean starch into a bowl.
⏱️ 1 min
- 2
Add 1000 ml of water to the bowl with the mung bean starch.
⏱️ 1 min
- 3
Whisk the mixture until it is smooth and there are no lumps.
⏱️ 3 min
- 4
Pour the smooth mung bean starch mixture into a non-stick pan.
⏱️ 1 min
- 5
Cook the mixture over medium-low heat, continuously stirring until it begins to thicken.
⏱️ 5 min
- 6
Continue stirring vigorously until the mixture becomes translucent and thick.
⏱️ 5 min
- 7
Transfer the hot, thick, and translucent jelly mixture into a square glass container.
⏱️ 2 min
- 8
Cover the container with plastic wrap and place it in the fridge to cool for 2 hours until solidified.
⏱️ 120 min
- 9
Mince the 3 cloves of garlic.
⏱️ 3 min
- 10
Place the minced garlic into a small heatproof bowl. To the bowl, add 2 tablespoons Sichuan chili flakes, 1 tablespoon Sichuan peppercorn powder, 1 teaspoon sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon MSG.
⏱️ 3 min
- 11
Heat 1/2 cup of neutral oil in a small pot until it is very hot, showing slight smoke.
⏱️ 3 min
- 12
Carefully pour the hot oil over the ingredients in the bowl. The mixture should sizzle vigorously.
⏱️ 1 min
- 13
Add 1 1/2 tablespoons light soy sauce and 1 1/2 tablespoons black vinegar to the chili oil mixture.
⏱️ 1 min
- 14
Stir all the ingredients in the bowl to combine them thoroughly, forming the chili sauce.
⏱️ 1 min
- 15
Once the mung bean jelly has chilled and solidified, invert it onto a cutting board.
⏱️ 1 min
- 16
Slice the jelly into thin, noodle-like strips.
⏱️ 5 min
- 17
Transfer the jelly noodles to a serving bowl.
⏱️ 1 min
- 18
Pour the prepared chili sauce generously over the jelly noodles.
⏱️ 1 min
- 19
Garnish with chopped scallions and roasted peanuts.
⏱️ 2 min
- 20
Mix all ingredients thoroughly in the bowl to evenly coat the noodles with the sauce and combine the garnishes before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sichuan Jelly Noodles (酸辣凉粉)
For the Jelly Noodles
- 90 g mung bean starch
- 1000 ml water
For the Chili Sauce
- 3 garlic, cloves
- 2 tablespoons Sichuan chili flakes
- 1 tablespoon Sichuan peppercorn powder
- 1 teaspoon sesame seeds
- 1/2 teaspoon salt
- 1/4 teaspoon MSG
- 1 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons black vinegar
- 1/2 cup neutral oil
For the Garnish
- as needed scallions, chopped
- as needed roasted peanuts
Instructions
- 1
Pour 90 g of mung bean starch into a bowl.
⏱️ 1 min - 2
Add 1000 ml of water to the bowl with the mung bean starch.
⏱️ 1 min - 3
Whisk the mixture until it is smooth and there are no lumps.
⏱️ 3 min - 4
Pour the smooth mung bean starch mixture into a non-stick pan.
⏱️ 1 min - 5
Cook the mixture over medium-low heat, continuously stirring until it begins to thicken.
⏱️ 5 min - 6
Continue stirring vigorously until the mixture becomes translucent and thick.
⏱️ 5 min - 7
Transfer the hot, thick, and translucent jelly mixture into a square glass container.
⏱️ 2 min - 8
Cover the container with plastic wrap and place it in the fridge to cool for 2 hours until solidified.
⏱️ 120 min - 9
Mince the 3 cloves of garlic.
⏱️ 3 min - 10
Place the minced garlic into a small heatproof bowl. To the bowl, add 2 tablespoons Sichuan chili flakes, 1 tablespoon Sichuan peppercorn powder, 1 teaspoon sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon MSG.
⏱️ 3 min - 11
Heat 1/2 cup of neutral oil in a small pot until it is very hot, showing slight smoke.
⏱️ 3 min - 12
Carefully pour the hot oil over the ingredients in the bowl. The mixture should sizzle vigorously.
⏱️ 1 min - 13
Add 1 1/2 tablespoons light soy sauce and 1 1/2 tablespoons black vinegar to the chili oil mixture.
⏱️ 1 min - 14
Stir all the ingredients in the bowl to combine them thoroughly, forming the chili sauce.
⏱️ 1 min - 15
Once the mung bean jelly has chilled and solidified, invert it onto a cutting board.
⏱️ 1 min - 16
Slice the jelly into thin, noodle-like strips.
⏱️ 5 min - 17
Transfer the jelly noodles to a serving bowl.
⏱️ 1 min - 18
Pour the prepared chili sauce generously over the jelly noodles.
⏱️ 1 min - 19
Garnish with chopped scallions and roasted peanuts.
⏱️ 2 min - 20
Mix all ingredients thoroughly in the bowl to evenly coat the noodles with the sauce and combine the garnishes before serving.
⏱️ 1 min