Liang Fen - Jelly Noodle

By WoonHeng · 60 min

Ingredients

Instructions

1. Whisk the starch with 1 cup of water in a bowl until smooth and lump-free.
2. Heat the remaining water in a large pot until tiny bubbles form at the bottom.
3. Whisk the starch mixture again, then slowly pour it into the pot while stirring. Turn the heat to low.
4. Stir gently until it becomes a semi-translucent paste, about 3 to 5 minutes.
5. Transfer to a ceramic or stainless steel bowl and let it set at room temperature for 2 to 3 hours. An ice bowl underneath can speed this up.
6. Make the sauce: in a bowl, combine the minced garlic, salt and sesame oil, crush the garlic with the back of a spoon, then add the vinegar, soy sauce and sugar. Dilute with ½ cup of water, adding more for a lighter sauce. Refrigerate until needed.
7. Once set, loosen the jelly from the bowl if needed and invert it onto a plate. Dab with water, then cut into shapes with a jelly scraper or knife.
8. Place the noodles in a bowl, ladle over the sauce, and top with chile oil with sediment, chopped green onions, sesame seeds and toasted peanuts. Serve cold.

Summarized from WoonHeng's video. Watch it for the details.

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