Avocado Mung Bean Jelly Noodle Salad is probably one of my favorite summer cold dishes at all times. I could eat this salad three meals a day and never get fed up. It’s super low in calories, also gluten-free but bursting with flavors( that garlicky, spicy savory salad dressing with fresh herbs and toasted nuts…yum!)

Most importantly, it’s so easy to make!!

This dish is originated from China, a very popular Chinese noodle dish generally served cold with seasonings including light soy sauce, black vinegar, crushed garlic, carrot, and homemade chili oil. One time I tried adding some sliced avocado into this salad, OMG! Turned out avocado goes so well with it and that’s how this recipe comes out.

Mung Bean Jelly Noodle

Jelly noodle is made with starch and water, you can use pea starch, sweet potato starch or mung bean starch. However, I personally found mung bean taste best. (It’s up to personal preference.) No matter which starch you used for jelly noodles, they should all come out crystal look like and with a silkily smooth texture. Semi-translucent in color and it’s also very slippery to grab with chopsticks.

Ingredients List

Mung bean starch– it has to be “starch”, not mung bean “flour”, the ratio I use here is 1: 9( by weight) which is 100g mung bean starch to 900ml(g) water.

Avocado sliced, crushed garlic, julienned carrot and cucumber.

Black Vinegar(If you can’t find it, you can use rice vinegar even balsamic vinegar instead.) and Homemade chili oil are the key ingredients bring this salad up to whole different level.

Light soy sauce(I always use L.K.K. brand, good end results guaranteed)

Sichuan Pepper and Homemade Chili Oil is the secret ingredient that gives this salad a warm feeling.
Sesame oil, either white or black sesame oil, will do the trick.
Sesame seeds, again, this is only personal preference. Some people like to use crushed peanut or cashew, it’s totally up to you!

How to make

First, we need to make mung bean jelly noodles as it takes at least 2-3 hours to set.

1. pour 300 ml water in a mixing bowl, then mix with 100g mung bean starch

2. stir vigorously until no lumps are seen.

3 Pour the rest 600 ml water into a saucepan, heat up the water to approx. 60°C.

4. Start pouring in the mixture and keep whisking.

5. Cook the mixture in low heat(not boiling the mixture) till it becomes transparent, then off the heat.

6. Pour the mixture into a lightly greased mold, set aside at room temperature or in a fridge

for a few hours until it is set.

P.S. The gelatinization temperature range was 58–67–82°C. For native mung bean starch, the pasting temperature is around 70 ◦C. After pasting, the texture of starch is more strengthened which can be practically utilized for the preparation of thermally stable products