Liangfen / Liangpi Recipe (Cold Starch Jelly/Noodles)

Mung bean starch: This is the primary ingredient for making the jelly-like noodles. It is derived from mung beans and is commonly used in Asian cuisine.

Water: Used to mix with the mung bean starch and to boil, creating the jelly texture.

Soy sauce: Adds a salty and umami flavor to the sauce.

Vinegar: Provides a tangy taste that balances the flavors in the sauce.

Sesame oil: Adds a nutty aroma and richness to the dish.

Garlic: Minced garlic gives a pungent and aromatic flavor to the sauce.

Chili oil: Optional, but adds a spicy kick to the dish.

Salt: Enhances the overall flavor of the dish.

Sugar: Balances the savory and tangy flavors in the sauce.

When mixing the mung bean starch with water, ensure that the mixture is completely smooth and free of lumps before adding it to the boiling water. This will help achieve a consistent texture in the final jelly. Stirring constantly while pouring the starch mixture into the boiling water is crucial to prevent clumping and to ensure the starch cooks evenly.

• mung bean starch - Substitute with cornstarch: Cornstarch can create a similar jelly texture, although the flavor may be slightly different.

• mung bean starch - Substitute with potato starch: Potato starch also forms a jelly-like consistency and is a good alternative for a similar texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter taste but can still provide the necessary salty and umami notes.

• vinegar - Substitute with lemon juice: Lemon juice can provide the acidity needed, though it will add a citrus note.

• vinegar - Substitute with lime juice: Lime juice also offers acidity with a slightly different citrus flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used for a different but still rich flavor, although it lacks the nutty aroma.

• sesame oil - Substitute with peanut oil: Peanut oil has a nutty flavor that can mimic the taste of sesame oil.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.

• minced garlic - Substitute with shallots: Shallots offer a milder garlic-like flavor and can be used as a fresh alternative.

• chili oil - Substitute with sriracha: Sriracha can provide the heat and some of the flavor complexity of chili oil.

• chili oil - Substitute with red pepper flakes: Red pepper flakes can add heat, though they lack the oil's richness.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with additional umami flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt.

• sugar - Substitute with honey: Honey can provide sweetness with a slightly different flavor profile.

• sugar - Substitute with maple syrup: Maple syrup offers a similar sweetness with a unique taste.

• Allow the mung bean starch jelly to cool completely before storing. This ensures that the texture remains firm and doesn't become mushy.

• For short-term storage, place the jelly strips in an airtight container. Add a small amount of water to cover the strips to prevent them from drying out. Store in the refrigerator for up to 3 days.

• If you plan to store the jelly strips for a longer period, consider freezing them. Lay the strips out on a baking sheet lined with parchment paper, making sure they do not touch each other. Freeze until solid.

• Once frozen, transfer the jelly strips to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.

• When ready to use, thaw the jelly strips in the refrigerator overnight. If you're in a hurry, you can also place the frozen strips in a bowl of cold water until they are fully thawed.

• After thawing, drain any excess water and pat the jelly strips dry with a paper towel. Toss with the prepared sauce and serve cold.

• Avoid reheating the jelly strips, as this can alter their texture and make them less enjoyable. Always serve them cold for the best experience.

• Gently steam the noodles by placing them in a steamer basket over boiling water for about 3-5 minutes. This method helps retain their texture without making them too mushy.

• Use a microwave-safe dish, cover the noodles with a damp paper towel, and microwave on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• Quickly stir-fry the noodles in a hot pan with a splash of soy sauce and sesame oil. This adds a bit of extra flavor and keeps the noodles from drying out.

• Submerge the noodles in hot water for about 1-2 minutes, then drain thoroughly. This method is quick and helps maintain the noodles' original texture.

• If you prefer a cold dish, simply toss the noodles with a fresh batch of the sauce mixture and serve immediately. This refreshes the flavors without the need for reheating.

• Mixing bowl: Use this to combine the mung bean starch with water until smooth.

• Whisk: Essential for stirring the starch mixture to ensure there are no lumps.

• Pot: Necessary for boiling the water and cooking the starch mixture.

• Stirring spoon: Use this to continuously stir the starch mixture as it cooks and thickens.

• Bowl: Pour the cooked starch mixture into this to let it cool and set.

• Knife: Needed to cut the cooled jelly into thin strips.

• Small bowl: Use this to mix the soy sauce, vinegar, sesame oil, garlic, chili oil, salt, and sugar.

• Serving plate: For presenting the finished dish after tossing the jelly strips with the sauce.

Prepare ingredients in advance: Measure and mix mung bean starch and water ahead of time to streamline the cooking process.

Use a whisk: A whisk helps to quickly and smoothly combine the starch mixture without lumps.

Pre-make the sauce: Mix soy sauce, vinegar, sesame oil, garlic, chili oil, salt, and sugar beforehand and store in the fridge.

Cool faster: Pour the cooked starch mixture into a shallow dish to speed up the cooling process.

Use a sharp knife: A sharp knife makes cutting the jelly strips quicker and more precise.