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Heartbreak Liangfen 伤心凉粉

5 from 5 votes
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Prep Time:10 minutes
Cook Time:5 minutes
Resting Time:1 hour
Total Time:1 hour 15 minutes

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!

Notes

Noodles and sauce may be stored separately in a covered container in the refrigerator for up to 2 days. The noodles will become firmer and more opaque as they rest in the refrigerator.