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1/2 cup mung bean flour
1/2 cup water
2 cups water

2 tbsp peanuts, toasted and roughly chopped
1 teaspoon sesame oil
3 cloves garlic, sliced
2 teaspoons sugar
4 teaspoons soy sauce
3 teaspoons chingkiang vinegar
1 teaspoon chilli oil
1 teaspoon sichuan oil

To make the noodles:

  1. In a bowl, whisk together the mung bean flour and 1/4 cup of water.

  2. In a pot, bring the remaining two cups of water to the boil.

  3. Once boiled, give the mung bean mix another good stir as the starch will want to settle to the bottom of the bowl. Pour in to the boiling water while constantly stirring. Continue to stir until the liquid goes from white to translucent and then for a couple of extra minutes.

  4. Turn off the heat and pour in to a Pyrex dish. Cool overnight or at least for a few hours until set.

  5. Once chilled, turn out on to a chopping board and either slice to desired length/thickness or use a noodle slicer to make noodles.

To make the dressing:

  1. Toast the peanuts in a dry pan until browned and set aside.

  2. In the same pan, heat the sesame oil and heat the garlic slices over medium-low heat until softened.

  3. In a jar, combine the garlic, sugar, soy sauce, chinkiang vinegar, chilli oil and Sichuan oil.

To serve:

  1. Place the cold noodles into your serving dish.

  2. Give the dressing a stir or a shake and pour over the noodles. Top with peanuts.

NB: you can use a box grater to make the noodles too. I bought a noodle slicer but tend to opt for just slicing the noodles with a knife instead.