A gourmet twist on your usual Summer salad.
To make noodles:
80 g mung bean starch
80 ml water
400 ml water (approx)
2 Tbs light soy sauce
2 Tbs sesame oil
1 tsp salt
1 garlic cloves, smashed and chopped
1 Tbs laoganma chilli sauce (or other chilli sauces)
1 Tbs purified water
1 tsp black vinegar
1 tsp chopped chilli pepper
1 Tbs chopped spring onion
1 Tbs peanuts
In a large bowl, mix 80 ml water with mung bean starch. Mix well and set aside for around 15 minutes.
In a pot, boil 400ml water and then pour in the starch mixture. Turn down the heat and stir until a paste texture forms.
Continue until the paste becomes transparent in colour. Cool down for a while and transfer to a rectangle or square container.
Place in refrigerator for around 1 hour to set ready for shaping.
Transfer out and cut into thin, noodle-sized strips.
Mix well with seasoning ingredients and enjoy!