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    Home » Recipes » Pantry

    Liangfen-Chinese Jelly Noodles

    Last Modified: June 12, 2020 by Elaine| 44 Comments

    Jump to Recipe

    Liangfen (凉粉) is one type of Jelly noodles which are quite popular in western part of China. Generally, Liangfen is made with starch, pea starch, sweet potato starch or mung bean starch. In today's recipe, I amusing mung bean starch to make mung bean jelly noodles. They are crystal, smooth and cool.

    Jelly noodles|chinasichuanfood.com

    There is a famous dish in Sichuan province named as Beichuan Liangfen ( heart breaking jelly noodles). It is featured by the spicy taste.  If you feel sad or heart breaking, go and taste it, then your sadness will go with wind since it is too spicy so that all the feeling you have is spicy taste.In addition to an easy Sichuan style dressing jelly noodle salad, those jelly noodles can be also stir-fried. Fried jelly noodle is a famous street food.

    Jelly noodles|chinasichuanfood.com

    Cook's note

    • You need to mix the starch with water and set aside for minutes until they are well combined.
    • Before pouring the mixture into the boiling water,  stir the mixture once again in case the starch is settled to the bottom.
    • My favorite ratio of jelly noodles is 1:9 (starch vs water). But it can succeed with small adjustments. But you need to add at least 8 portions water or 10 portions water at most for each portion of starch. The more water you add, the more tender the jelly noodle can be.
    • You can also use roasted chili pepper sauce (烧椒汁) in the bok choy soup.

    Ingredients

    • 1 cup mung bean starch (around 120g)
    • 4 and ½ cup water, divided

    Instructions

    In a large bowl, mung bean starch with 1 cup of water. Set aside until they are well combined.

    Jelly noodles|chinasichuanfood.com

    In a pot, boil the left 3 and ½ cups of water in a larger pot. Turn down the fire firstly and then stir the starch mixture in slowly. Gently stir during pouring. Heat until the mixture turns transparent.

    Jelly noodles|chinasichuanfood.com

    Transfer out and cool down completely.

    Jelly noodles|chinasichuanfood.com

    Jelly noodles|chinasichuanfood.com

    Then cut into small strips. Mix well with the salad dressing.

    Jelly noodles|chinasichuanfood.com

    Jelly noodles|chinasichuanfood.com

    🧾Recipe

    Jelly noodles|chinasichuanfood.com

    Liangfen-Chinese Jelly Noodles

    Elaine
    Chinese Jelly Noodles Salad
    5 from 9 votes
    Print Recipe
    Prep Time 2 hours hrs
    Cook Time 5 minutes mins
    Total Time 2 hours hrs 5 minutes mins
    Course Salad
    Cuisine Sichuan
    Servings 2
    Calories 533 kcal

    Ingredients
      

    • 1 cup Mung bean starch ,around 120g
    • 4.5 cup water ,divided

    Sauce

    • 2 tbsp. Szechuan style chili oil
    • 2 tbsp. black vinegar
    • 1 tbsp. sesame oil
    • ½ tsp. sugar
    • ¼ tsp. salt
    • ¼ tsp. Sichuan peppercorn powder or oil ,optional
    • 2 tbsp. light soy sauce
    • 2 garlic cloves ,minced
    • 1 tbsp. vegetable oil
    • 1 tbsp. minced green onion
    • 1 tbsp. minced coriander

    Instructions

    • In a large bowl, mung bean starch with 1 cup of water. Set aside until they are well combined.
    • In a pot, boil the left 3 and ½ cups of water in a larger pot. Turn down the fire firstly and then stir the starch mixture in slowly. Gently stir during pouring. Heat until the mixture turns transparent.
    • Transfer out and cool down completely.
    • Then cut into small strips.
    • Place chopped garlic and half of the green onion in a bowl.Heat oil until hot. Pour the hot oil over the garlic. Mix all the other seasonings in.
    • Mix well with all the seasoning and enjoy!

    Nutrition

    Calories: 533kcalCarbohydrates: 62gProtein: 2gFat: 30gSaturated Fat: 9gSodium: 1075mgPotassium: 90mgSugar: 1gVitamin A: 570IUVitamin C: 4.3mgCalcium: 11mgIron: 0.9mg
    Keyword Jelly, liangfen
    Tried this recipe?Mention @ChinaSichuanFood

    Jelly noodles|chinasichuanfood.com

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    Reader Interactions

    Comments

    1. Thalia @ butter and brioche

      August 16, 2014 at 8:49 pm

      5 stars
      looks delicious! my chinese grandfather makes a dish similar to this.. brings back some childhood memories!

      Reply
      • Elaine Luo

        August 17, 2014 at 8:04 am

        Me too Thalia. My grandmother always makes those noodles in summer days. And this is one of my favorite summer cold dish.

        Reply
    2. Angela

      August 16, 2014 at 10:13 am

      Can corn starch be used instead of mung bean starch?

      Reply
      • Elaine Luo

        August 17, 2014 at 8:03 am

        Hi Angela,
        You can use corn starch to make this jelly noodles yummy too. But the taste might be slightly different. Mostly, Mung bean starch and pea starch are used for a more stretchy texture.

        Reply
        • Angela

          August 18, 2014 at 10:06 am

          I did try it with cornstarch and the consistency was too soft and not at all noodle like. The taste was not too bad but will definitely try again with mung bean starch. Thanks!

          Reply
          • Elaine Luo

            August 18, 2014 at 8:51 pm

            Angela, thanks for the feedback. I will test with cornstarch later on.

            Reply
    3. Melissa

      August 27, 2014 at 4:26 am

      This dish looks both beautiful and delicious. I have a soft spot in my heart for asian noodles of any kind, but Sichuan cooking is one of my favorites. I can't wait to try these since I always want to make hand-made noodles.

      Reply
      • Elaine Luo

        August 27, 2014 at 4:50 am

        Wow,
        Hand-made noodles are so great! I love to make some from time to time at home too.

        Reply
    4. Umm Haneefah @ The Halal Gourmet

      August 27, 2014 at 11:58 am

      Mung bean noodles are my favourite. Not only do these look delicious but super easy. I will deffo have to make them!

      Reply
      • Elaine Luo

        August 27, 2014 at 9:02 pm

        They are my favorite too especially in summer days. I have such rich and warm memories about this noodles during my time with my grand mother.

        Reply
    5. Lynn K

      September 03, 2014 at 8:43 pm

      What's the ratio of mung bean starch to water? I bought mung bean starch from a korean market, but the directions are all in korean and I don't speak korean. How much water should I use to mix the mung bean starch with?

      Reply
      • Elaine Luo

        September 03, 2014 at 10:24 pm

        Hi Lynn,
        It depends on how you want to use the mung bean starch. For jelly noodles, the ratio of mung bean starch and water should be 1:6. For coating or other usages, usually I would recommend a 1:1 ratio, but also differ from how thick you want to sauce to be.

        Reply
    6. pym

      July 10, 2015 at 10:16 am

      can i fry up these noodles(i dont like cold) and will thy hold up in taste? thank you for easy recipe

      Reply
      • Elaine

        July 11, 2015 at 9:25 am

        Hi there,

        Yes, liangfen can be stirred fried. You can use similar sauce and add some spice powder will light it up. Good luck!

        Reply
    7. Keith Chau

      December 23, 2015 at 1:47 am

      Hi, I have tried many types of starch which includes corn starch, potato starch and mung bean starch and the ratio is 1:6 to make Liangfen noodles as according to the steps as directed and keep in refrigerator for 1 hour and sometimes even longer but the result wasn't good as expected because it was very soft and easily broken into pieces. Why, can you give me some advice. Thank you

      Reply
      • Elaine

        December 24, 2015 at 4:31 pm

        Hi Keith,

        That's my fault. The ratio should be the weight ratio but not volume ratio. I have already corrected the recipe. So you need to add more starch.

        Reply
    8. Roy

      September 23, 2016 at 8:46 am

      Thank you so much for this. I tried it with sweet potato starch, turn out well and nice. My wife is from China and she definitely miss this dish.

      Reply
      • Elaine

        September 23, 2016 at 9:49 am

        Thanks for the feedback, Roy. You mush be very luck to have a Chinese wife. She will lead you into the yummy Chinese food world. Happy cooking!

        Reply
    9. Jillian

      November 18, 2016 at 5:43 am

      I tried to make these and weighed out all the ingredients correctly. I stirred the water together with the mung bean starch, let it sit for 15 minutes, then stirred it again to make sure it was smooth when I poured it into the boiling water, but when I poured it in it got clumpy. A good portion of it turned to the clear paste, but I couldn't get rid of these hard clumps that formed. What am I doing wrong?

      Reply
      • Elaine

        November 18, 2016 at 8:27 am

        Jillian,
        Your stirring speed is too slow after pouring the batter into boiling water, so part of the liquid is not smooth enough. What tool you were using?

        Reply
        • Jillian

          November 22, 2016 at 3:07 am

          I was using a wooden spoon the first time I tried to make them, and a whisk the second time.

          Reply
    10. Atourina Charles

      August 01, 2017 at 7:33 am

      Have you ever seen liangfen made from chickpea flour and then fried like tofu? I know they do this in some regions in China but can't find a recipe anywhere. Thank you!

      Reply
      • Elaine

        August 03, 2017 at 4:05 pm

        You are the most welcome!

        Reply
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