Sichuan Mung Bean Jelly Noodles
Chilled mung bean jelly noodles tossed in a fiery Sichuan sauce with sesame and chili oil. A refreshing vegetarian dish that's punchy, nutty, and deeply satisfying.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 9g
Ingredients
- 200 g mung bean jelly noodles (lv dou fen)
- 3 tbsp sesame oil
- 2 tbsp chili oil (or chile flakes in neutral oil)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- ½ tsp Sichuan peppercorns, ground or crushed
- 3 tbsp roasted peanuts, crushed
- 2 stalks scallions, thinly sliced
Instructions
- 1
Bring a large pot of water to boil. Add mung bean jelly noodles and cook until tender, 3-4 minutes. Drain and rinse under cold running water until chilled.
- 2
In a small bowl, whisk together sesame oil, chili oil, soy sauce, rice vinegar, minced garlic, and Sichuan peppercorns until combined.
- 3
Transfer chilled noodles to a serving bowl or two individual bowls.
- 4
Pour the sauce over the noodles and toss gently until noodles are coated evenly.
- 5
Top with crushed peanuts and sliced scallions. Serve immediately.
Tools you’ll need
- large pot
- colander
- small mixing bowl
- whisk
- serving bowl or individual bowls
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