Homemade Cold Bean Starch Noodles

Name: Homemade Cold Bean Starch Noodles
Total time: 3 h
Ingredients: 100 grams green bean starch; 600 ml total (500ml for cooking, 100ml for starch slurry) water; 1 small, julienned cucumber; 2 cloves, minced garlic; 2 tablespoons light soy sauce; 1 tablespoon rice vinegar; 1 tablespoon chili oil; 1 teaspoon sesame paste; to taste salt; for garnish sesame seeds

Silky, refreshing noodles made from scratch using bean starch. These translucent noodles are served chilled with a savory, tangy sauce - perfect for hot summer days.

3 hours

Medium

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These silky bean starch noodles are a classic Chinese street food and cooling summer dish. The key is getting the starch-to-water ratio right for that perfect soft yet firm texture.

Ingredients

green bean starch 100 grams

water 600 ml total (500ml for cooking, 100ml for starch slurry)

cucumber 1 small, julienned

garlic 2 cloves, minced

light soy sauce 2 tablespoons

rice vinegar 1 tablespoon

chili oil 1 tablespoon

sesame paste 1 teaspoon

salt to taste

sesame seeds for garnish

Instructions

Make the starch slurry

In a clean bowl, combine the bean starch with 100ml of cold water. Stir until completely smooth with no lumps. The mixture should look like thin milk.

Cook the starch mixture

Pour 500ml of water into a medium saucepan and bring to a gentle simmer over medium heat. Slowly pour the starch slurry into the simmering water while stirring constantly in one direction. Continue stirring for 3-4 minutes until the mixture becomes thick, translucent, and pulls away from the sides of the pan.

Set the noodles

Pour the cooked starch mixture into a lightly oiled shallow container or plate. Smooth the surface and let it cool to room temperature, then cover and refrigerate for at least 2 hours until completely set and firm.

Prepare the sauce

While the noodles set, mix the soy sauce, rice vinegar, chili oil, sesame paste, and minced garlic in a small bowl. Add a pinch of salt and stir until well combined.

Cut and serve

Once set, cut the cold starch sheet into thin noodle strips using a sharp knife or pizza cutter. Transfer to serving bowls, top with julienned cucumber, drizzle with the prepared sauce, and sprinkle with sesame seeds. Serve immediately chilled.