Bean Noodles From Scratch

INGREDIENTS FOR THE MUNG BEAN JELLY (serves 2-3 people)

• 400 grams of mung beans
• 1/2 tsp of salt
• 1/3 tsp of alkali powder or baked baking soda
• Water

INGREDIENTS FOR THE DRESSING

• 10 cloves of garlic, press them through a garlic presser
• 1.5 tsp of salt
• 1 tsp of sugar
• 3-5 That bird eye chilies, optional
• 2 scallions diced
• 1 tbsp of diced cilantro stems
• 1/3 cup of cilantro leaves, reserved for garnish
• 1/2 tsp of five-spice powder
• 1 tbsp of chili flake
• 2.5 tsp of paprika
• 4 tbsp of vegetable oil
• 2.5 tbsp of Chinese black vinegar
• 1.5 tbsp of soy sauce
• 6 tbsp of water
• a drizzle of sesame oil

MAKE THE NOODLES

1. Soak 400 grams of mung beans with clean water overnight. You can also use dried peas if you can’t find mung beans.
2. Blender the soaked mung beans into a puree. transfer the puree into a cheesecloth. Rinse with water for 4-5 times or until the water comes out clean. Each time you will use about 1 liter of water.
3. Collect all the start water into a big bowl. Let it sit for 3 hours or until all the starch has sunk to the bottom.
4. Carefully pour out most of the top liquid. Leave all the starch at the bottom.
5. Stir the starch mixture until well combined. Then we will weigh it. Mine is 989 grams so I will get a separate pot and measure out 511 grams of the top liquid that we poured out.
6. Note: For 400 grams of mung beans, the starch mixture plus the extra topwater should be 1.5 kg in total.
7. Add 1/2 tsp of salt and 1/3 tsp of alkali powder to the top liquid. Bring it to a slight simmer. Turn off the heat and pour the starch mixture into the hot liquid.
8. Optionally, add 8-10 drops of food coloring to make it look green so it matches the color of fresh mung bean.
9. Stir over low heat for 10-12 minutes or until all the liquid has thickened up. Transfer to a glass or ceramic container. Let it sit at room temperature for 5 hours.

MAKE THE DRESSING

1. Press 10 cloves of garlic through a garlic presser. Add 1.5 tsp of salt and 1 tsp of sugar. Use the spoon to tap and press the garlic until it will become a sticky paste.
2. Continue to add some diced red chilies, scallion, cilantro stems, 1/2 tsp of five-spice powder, 1 tbsp of chili flake, and 2.5 tsp of paprika.
3. Heat up 4 tbsp of vegetable oil until it is lightly smoking. Pour it over the spices.
4. Continue by adding 2.5 tbsp of Chinese black vinegar, 1.5 tbsp of soy sauce, and a drizzle of sesame oil. Give it a taste and dilute it with 4-6 tbsp of water. This dressing is enough for 4 servings of noodles.
5. Once the mung bean jelly is set, cut it into cubes or shred it into noodles with a special shredder. Serve with the dressing and garnish with cilantro and crushed nuts.