Oct 3, 2017

Cold Mung Bean Noodles with Sour and Spicy Sauce (Can be Substituted with Cellophane Noodles)

Just trying to catch the last heat of summer and an excuse to enjoy more cold noodle dishes before the leaves start to turn red.

Cold mung bean noodles with sour and spicy sauce 酸辣綠豆寬粉 -

Ingredients (for 2 to 3 portions, or as a starter dish for more people)?


  • 4 tablespoons black vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon Sichuan peppercorn oil
  • 2 teaspoons sugar
  • 1 teaspoon chili sauce
  • 3 garlic cloves
  • 1 stalk scallion
  • 1 red chili (optional)


  • 90 grams/about 3.1 ounces dried mung bean noodles
  • 1 tablespoon chopped scallion
  • 2 tablespoons chopped cilantro
  • Some roasted peanuts (optional)


If you cannot find mung bean noodles, cellophane noodles work just as well.

Cook the mung bean noodles first till desired texture, preferably still bouncy to the teeth. Soak the noodles in icy cold water to quickly lower the temperature. Once ready, drain and set aside for later use.

Peel and finely chop the garlic cloves. Destem and finely chop the scallion. Finely chop the cilantro.

Mix all the ingredients under the "sauce" section. You can even add some finely chopped red chilies, just beware of that spicy kick comes soon after. Taste and adjust the seasonings if needed.

Mix the noodles with most of the sauce mixture. Transfer the noodles to serving bowls then drizzle the remaining sauce over. Garnish with more chopped scallion and cilantro right before serving. You can also add some crushed roasted peanuts for a crunchy bite.

Chopped garlic can be "spicy" in some way too. That pungent kick when biting into garlic pieces is very satisfying, but to some, it can be deadly. Take that into consideration when weighing how much chili/chili sauce are adding to the noodles.

Other cold noodles recipe:

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