ฝัง
- เผยแพร่เมื่อ 26 มิ.ย. 2024
- This liang fen 凉粉, cold spicy jelly noodles is made from only 2 ingredients, mung bean starch, and water. It's served cold with a spicy and tangy sauce for a refreshing bowl of slurpy noodles.
The sauce is inspired by @小高姐的 Magic Ingredients
Full recipe instructions: woonheng.com/liang-fen-cold-j...
Blog: woonheng.com
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Ingredients
1 cup mung bean starch
5 cups water separated
Sauce
2 garlic cloves minced
½ teaspoon salt
1 tablespoon toasted sesame oil
2 tablespoons Chinese black vinegar or rice vinegar
2 tablespoons soy sauce
1½ teaspoon sugar
½ cup of water (see notes)
For a lighter sauce, please use 3/4 cup water if you prefer a lighter sauce.
#liangfen #mungbeannoodles #veganrecipe #jellynoodles - แนวปฏิบัติและการใช้ชีวิต
I made them today..they were absolutely perfect..thank you.
This looks amazing! My grandma used to make something similar when I was young but I never knew what it was! Thanks so much
Awesome, Jay. I bet grandma is the best. :-)
Your videos bring me such joy! 😊
Glad you like them, Jessica. Thanks a lot!
This looks so good especially topped with the chili oil at the end ! 👌
yes, hehe. hope you give it a try too. :)
This is so refreshing! Looks easy enough.
Thanks so much!
Excellent video! Informative, concise and eye candy... can't wait to try this out!
Awesome! Thank you!
Damn, very nice recipe the noodles turned out very nice, never eat this dish before but it reminds me very much of an dungan dish called ashlan fu there also this jelly noodles in an sour sauce
Wow! This is different, I’d love to try it
Thanks so much. I hope you like it.
Ehat is this noodle tool called please ?? And thank you for sharing your recipe 🥰👌 looks fabulous 👌
Yum yum ❤
Thank you for the recipe. Hope to try it out but firstly to find Mung Bean Flour in my next grocery shopping~esef
woohoo, thanks so much, Phoena. :-)
This is so fun and super cool. I love your recipes especially the eel and the sesame tofu 🤍. Would this work with rice flour?
Hey there, thanks so so much! Rice flour will not work, only starch like mung bean starch. :-)
Hey, Woon Heng! I dont know why recently you made a lot of my favorite foods in college 😂 could you maybe made biang biang mian next?? 🥺☺
oooh biang biang mian.. I made a handmade noodles on here but without the biang :-) hope you are doing well, Jess.
@WoonHeng is there a substitute for green bean/mung bean starch? It's a bit hard to find one
Potato starch, rice starch.
okidoki ... was looking for someting to do with the waterstarch from my washed wheat seitan i treid making a few days ago.
looks good now ... waiting for it to cool down.
Must try this jelly noodles 🌹🌹🌹🌹🇱🇰🇱🇰
SUPER🤩👌
It looks SO scrumptious! Can’t wait to try. Do you have the link where to get the mold to slice the noodle neatly?
Hey there, thanks so much! I need to find the link again or you can google 'jelly scraper' That's how I found.
Mold in a square box/shape, use a potato peeler and slice it again thinly with knives. See the video again, only because the jelly shaving part is so satisfying. Thanks for making this!
This is AMAAAZING!! I was wondering, if I make too many noodles how could I store them?
I would only cut the portion of noodles you need and store it as a big block. :-)
Will try your recipe I bought the mung bean starch now, is the high price normal 🤔
Where do you get that wacky noodle shaver? It look so cool!
I got them from Ali Express but found some on ebay as well.
OMG how I miss this "La Phing" (Tibetan name)!!!
ooh, thanks for sharing the name with me. :)
where did you buy ur scraper? pls tell me… thanks for ur video..
Do you have a recipe for your chili oil?
What is the starch? That you use
I need to try this. What is that peeling tool called that you used please?
3:03
Uwansum (swoon ❤️)
I saw a show on Netflix featuring Chinese recipes where they made noodle from buckwheat jelly. Do you have a recipe for that?
th-cam.com/video/oUZxw0_pBPI/w-d-xo.htmlsi=qt5QbHRkgn7ld65a
Maybe this dish?
Or this recipe: th-cam.com/video/MRMTUHDi3-c/w-d-xo.htmlsi=l66uwt6u1QRDdUho
Is it possible to use a different starch flour? Thanks !
I've only tried with green bean, but I do know pea works if you can find some.
How long can I store my noodles in the fridge before I put the sauce on it? Thanks!
Unfortunately, this can last for up to a day because it will harden quickly.
Is it possible to replace with sago starch? Or greeen pea starch ?
I know some recipes said pea starch works, I haven't tried it yet, though. :)
I'm going to try this if I can find the mung bean starch! If you heat the noodle or serve in a soup would they dissolve again?
Hey Liz, it will turn softer, but I never serve it in hot soup, this is meant for cold though.
Definitely not going to dissolve if it is put on boiling soup for a while. However, if it is too long in the hot boiling soup, texture will be less jiggly and fragile
❤️🍀
thanks
why you need to put the water in the pane separate from the liang fen...........why not put all water at once in the liang fen flour???
Hi Alex, you can. I just wanted to make sure I mix the flour until no lumps before adding to the water so it won't start to curd up. Thanks!
If using buckwheat flour to make jelly noodles, is it the same flour to water ratio & cooking time?
Hey Mag, I haven't tried with buckwheat flour yet, it's a different flour type so I'm not sure if it will work here, sorry.
@@WoonHeng Sorry for presuming! But I found out that it actually is, although I'm told that using buckwheat groats in a bag & "washing" them produces the best flavored buckwheat jelly noodles. Excited to try both types!
Why does it break after cooking or when cutting ?
Cook it precisely like the video until it is semi-translucent with the right compositions between the powder and the water. If by any chance it still breaks again, should change the powder brand. Or trying to save the fiasco, add some conjac (konyaku) powder, gelatin, or agar-agar powder--this is not tested and tried though
Hi does it need to be mung bean starch or can I use regular starch 😬😬
so far, I've tried with mung bean starch only. :-)
Buy some good quality vermicelli, cook it in boiled water, drain and dip in the cold water. Serve with the same sauce being taught here. Vermicelli is also made of mung bean starch, not as noodleey shape as the video, but easy and yummy as well
Can I use tapioca starch?
Hey there, so far I've only tried with mung bean starch. Tapioca starch binding is less strong.
@@WoonHengthank you 😊. I am not sure we will get it in India.
why mine is transparent ?
and its not solid