AT A GLANCE
Known as spicy green bean jelly noodle at Dainty Sichuan, this is a delectable slippery noodle salad. The noodles are simple to make and once set at room temperature they're cut into thin noodles with a brass Chinese noodle scraper. This tool can be difficult to find in Australia; you can simply hand-cut the noodles instead.
|01||For mung bean noodles, whisk mung bean flour and 250ml water in a bowl until smooth and combined. Bring 500ml water to the boil in a large saucepan over medium heat. Whisking continuously, add mung bean flour mixture in a steady stream until incorporated, then stir continuously until thick (1-2 minutes). Spoon onto a lightly oiled 20cm x 30cm tray, smooth top and stand at room temperature until set and cooled completely (4-6 hours or overnight). Turn out on a board, slice lengthways into 1cm-thick pieces, then thinly slice lengthways to form thin noodles. Set aside.|
|02||For chilli oil dressing, combine ginger, garlic and 80ml hot water in a bowl amd stand to infuse (20 minutes). Pass through a fine sieve (discard solids) into a clean bowl. Whisk in remaining ingredients to combine.|
|03||Combine noodles and dressing to taste in a large bowl, toss to coat and serve at room temperature topped with peanuts and spring onion.|
Note Mung bean flour and Chinkiang black vinegar are available from Asian grocers. Chilli oil is a key ingredient in many of these recipes. Although it's readily bought, the chefs at Dainty Sichuan make their own by frying 50gm coarsely chopped dried chillies with a little vegetable oil until fragrant. Blend with 500ml vegetable oil, steep for 24 hours, strain and it's ready.