Mung bean jelly noodles (liang fen) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
China Servings: Serves 4
China Servings: Serves 4Liang Fen, a specialty from the Sichuan region of China, is a cooling and refreshing dish that features slippery and translucent noodles made from mung bean starch. Traditionally enjoyed during hot summer months, these noodles are typically served cold, garnished with a bold, spicy, and savory sauce that balances heat with subtle sourness and tingling numbness, characteristic of Sichuan peppercorns. This award-winning recipe focuses on capturing the authentic flavors of this beloved street food while ensuring ease of preparation for home cooks.
Ingredients
- Mung bean starch – 1 cup / 125 g
- Water – 4 cups / 960 ml
- Soy sauce – 3 tbsp / 45 ml
- Chinese black vinegar – 2 tbsp / 30 ml
- Sesame oil – 1 tbsp / 15 ml
- Chili oil – 2 tbsp / 30 ml
- Garlic cloves, minced – 2 cloves
- Sichuan peppercorns – 1 tsp / 2 g
- Spring onions, chopped – 2 stalks
- Cilantro, chopped – 1/4 cup / 15 g
- Cucumber, julienned – 1 medium
- Toasted sesame seeds – 2 tsp / 8 g
Instructions
- In a mixing bowl, combine mung bean starch with 1 cup of water, whisking until smooth.
- In a saucepan, bring the remaining 3 cups of water to a boil. Gradually add the starch mixture, stirring constantly until the mixture thickens to a jelly-like consistency.
- Transfer the mixture to a greased shallow dish, spreading it evenly. Allow it to cool at room temperature, then refrigerate for 2 hours or until set.
- Cut the set starch jelly into thin noodles or desired shapes.
- In a separate bowl, combine soy sauce, black vinegar, sesame oil, chili oil, garlic, and Sichuan peppercorns. Mix well.
- Serve the noodles chilled, topped with the sauce mixture, chopped spring onions, cilantro, cucumber, and sesame seeds.
Substitutions
- Mung bean starch -> Pea starch
- Chinese black vinegar -> Balsamic vinegar
- Sichuan peppercorns -> Black peppercorns
Enhancements in the Next Evolution
- Increase the contrast of textures by adding crushed peanuts or cashews as a garnish.
- Add a light marination step for the noodles in the sauce before serving to enhance flavor absorption.
- Use a flavored chili oil to add more depth to the dish.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
