Sichuan Cold Bean Starch Noodles (Liangfen)

Name: Sichuan Cold Bean Starch Noodles (Liangfen)
Total time: 55 min
Ingredients: 100 g Mung bean starch; 100 ml Water (for starch mixture); 600 ml Water (for cooking); 1 tsp Salt; 1 tbsp Soy sauce; 1 tbsp Chinese black vinegar; 1 tsp Chili oil; 2 cloves Garlic cloves, minced; 2 stalks Scallions, thinly sliced; 1 tsp Sesame oil; 1/2 cucumber (optional) Cucumber, julienned

A refreshing, spicy Sichuan specialty made from silky bean starch noodles tossed in a tangy, garlicky sauce. Perfect for hot weather.

55 min

Medium

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Sichuan Cold Bean Starch Noodles (Liangfen)

Story

A Summer Classic

川北凉粉 is a beloved street snack in Sichuan, known for its smooth, jelly-like texture and bold, piquant flavors. This recipe shows you how to create the delicate starch noodles from scratch and dress them with a classic spicy sauce.

Ingredients

Mung bean starch 100 g

Water (for starch mixture) 100 ml

Water (for cooking) 600 ml

Salt 1 tsp

Soy sauce 1 tbsp

Chinese black vinegar 1 tbsp

Chili oil 1 tsp

Garlic cloves, minced 2 cloves

Scallions, thinly sliced 2 stalks

Sesame oil 1 tsp

Cucumber, julienned 1/2 cucumber (optional)

Instructions

Mix the starch slurry

In a bowl, combine the mung bean starch with 100 ml of cold water. Stir until the starch is completely dissolved and the mixture looks milky.

Cook the starch paste

Bring the remaining 600 ml of water to a rolling boil. Reduce the heat to medium, then slowly pour the starch slurry into the boiling water while stirring constantly. Continue stirring for 3–5 minutes until the mixture thickens into a translucent, glossy paste.

Set the noodles

Pour the hot starch paste into a shallow, oiled dish or a cake pan, spreading it evenly. Allow it to cool to room temperature, then cover and refrigerate for at least 30 minutes until it solidifies into a firm jelly.

Cut the liangfen

Once set, invert the dish onto a cutting board and slice the jelly into thin strips or bite‑size cubes, depending on your preference.

Make the spicy sauce

In a small bowl, whisk together soy sauce, black vinegar, chili oil, minced garlic, sliced scallions, sesame oil, and a pinch of salt until well combined.

Serve the dish

Arrange the cut liangfen on a plate, drizzle the spicy sauce over the top, and garnish with julienned cucumber if desired. Toss gently and enjoy immediately while cold.