Chilled Pea Starch Noodles with Savory Sauce
Silky mung bean starch noodles tossed in a tangy, garlicky sauce—perfect for hot days. These translucent, jelly-like noodles have an incredibly smooth texture and absorb flavor beautifully. Serve them cold with crunchy vegetables and a drizzle of chili oil for a refreshing appetizer or light meal.
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About This Dish
Pea starch noodles (also called liangfen or bean jelly noodles) are a beloved summer staple across China. Making them from scratch is surprisingly simple—just whisk starch with water and heat until it transforms into a smooth, elastic dough. Once cooled and sliced, the noodles have a delightful bounce that pairs perfectly with bold, zesty sauces.
Ingredients
Pea starch (or mung bean starch)
100g (about ¾ cup)
Water
600ml (2½ cups)
Cucumber, julienned
1 small
Fresh cilantro, chopped
2 tablespoons
Scallions, thinly sliced
2 stalks
Soy sauce
2 tablespoons
Chinese black vinegar or rice vinegar
1 tablespoon
Garlic cloves, minced
2 cloves
Sesame oil
1 teaspoon
Chili oil
1 tablespoon
Sugar
½ teaspoon
Salt
¼ teaspoon
Instructions
1
Make the starch paste
In a medium bowl, whisk together the pea starch and 100ml (½ cup) of cold water until completely dissolved with no lumps. The mixture should look milky and smooth.
2
Cook the noodle dough
Pour the remaining 500ml (2 cups) of water into a non-stick pot and bring to a gentle simmer over medium heat. Slowly pour in the starch mixture while stirring constantly with a wooden spoon. Keep stirring as the liquid thickens rapidly and begins to bubble. Cook for 2-3 minutes, still stirring, until the dough becomes translucent and pulls away from the sides of the pot into a smooth, elastic ball.
3
Shape and cool the noodles
Transfer the hot dough into a lightly oiled shallow container or baking pan (about 8x8 inches). Smooth the top with a spatula and let it cool completely at room temperature, then refrigerate for at least 30 minutes until firm and set.
4
Slice and plate
Once firmly set, invert the starch block onto a cutting board. Cut into thin strips about ½ cm wide, or use your hands to tear into irregular strips for a more rustic look. Divide the noodles into bowls.
5
Mix the sauce
In a small bowl, combine soy sauce, vinegar, minced garlic, sesame oil, chili oil, sugar, and salt. Whisk until the sugar dissolves. Taste and adjust—add more vinegar for tang or more chili oil for heat.
6
Finish and serve
Drizzle the sauce over the chilled noodles. Top with julienned cucumber, sliced scallions, and fresh cilantro. Toss gently to coat everything evenly. Serve immediately while the noodles are still cool.
