Liangfen are a type of noodles with a bouncy, jelly-like texture made from mung bean starch or green pea starch. The noodles are served cold, drenched in a spicy sauce. Heartbreak liangfen is a popular Sichuan dish where liangfen is covered in a spicy sauce.
You’ll find vendors selling the refreshing noodles throughout China, perfect for hot summer days. This dish is a personal favorite pastime and common lunch I would bring to grade school.
Starch for Liangfen
The noodles are made from just two ingredients: starch and water. The specific type of starch called for is mung bean starch or green pea starch. These starches gelatinize when heated to 170F/75C, transforming water into a bouncy block of noodles. Other starches like corn starch and tapioca starch cannot be substituted in this recipe since they lack this gelling ability.
The ratio of starch to water will determine the texture of the noodles. I call for a ratio of 1 part starch to 6 parts water by volume for a bouncy texture with a little chew. Some people go as high as 1 part starch to 10 parts water for a softer, more jelly-like noodles. You can experiment with the ratios to find your ideal texture. This same property also makes this recipe particularly forgiving.
Mung bean starch and pea starch can be found in Chinese or Korean grocery stores. You can also purchase it online via Amazon.
Why is it called Heartbreak Noodles?
There are many purported origins of the name for this spicy dish. One explanation is the noodles are so spicy they will bring tears to your eyes. Another more sentimental explanation references the migration of Hakka people from Southern China to Sichuan. This dish is associated with the homesickness of being in Sichuan, away from Guangdong.
For more savory spicy recipes, check out my Sichuan Pig Ear Salad. Or for a quick and easy option, try this recipe for 2-Minute Marinated Cold Tofu.
Heartbreak Liangfen 伤心凉粉
Ingredients
Liangfen Noodles
- 1/2 cup mung bean starch or pea starch
- 3 cups water
Sauce
- 1/4 cup chili oil
- 2 Tbsp black vinegar
- 3 Tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1/4 tsp kosher salt
- 1/4 tsp MSG
- 1 tsp ground Sichuan peppercorn
Toppings
- 4 cloves garlic minced
- 1 cucumber julienne
- 2 scallions thinly sliced
- 1/4 c cilantro chopped
- 1/4 cup roasted peanuts
- 2 fresh Xiao Mi La peppers or thai chili peppers thinly sliced, optional
Instructions
Prepare Jelly Noodles
- In a saucepot, combine 1/2 cup mung bean starch and 3 cups water. Stir well until no lumps remain.
- Set over medium heat and cook stirring frequently, until the mixture becomes thick and translucent. Large, slow popping bubbles will form along the edges of the mixture when ready. Remove from heat once bubbling.
- Pour mixture into a bowl or tray (doesn't need to be nonstick) and cool at room temperature for at least 1 hour, or until fully set.
- Loosen the block of noodles onto a cutting board; you can wiggle it out with your fingers if it doesn't immediately release. Slice into noodles shapes or cubes with a knife. Tip: sprinkle the knife with some water to reduce sticking.
To Serve
- In a bowl, stir together 1/4 cup chili oil, 2 Tbsp black vinegar, 3 Tbsp soy sauce, 1 tsp sugar, 1 tsp ground Sichuan peppercorn, 1/4 tsp kosher salt, 1/4 tsp MSG, and 1 tsp sesame oil.
- Portion the noodles into four bowls. Top each serving with cucumber, minced garlic, sliced scallions, cilantro, roasted peanuts, and peppers. Spoon a couple tablespoons of sauce over each serving of noodles and enjoy!
Very excited to try to make this! Thank you!