MUNG BEAN JELLY NOODLES RECIPES

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TANGPYEONGCHAE (MUNG BEAN JELLY NOODLES WITH VEGETABLES ...



Tangpyeongchae (Mung Bean Jelly Noodles With Vegetables ... image

Make and share this Tangpyeongchae (Mung Bean Jelly Noodles With Vegetables) recipe from Food.com.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup mung bean flour (powder)
2 tablespoons vegetable oil
1 egg, lightly beaten
6 fresh shiitake mushrooms, caps only, thinly sliced
1/3 cup soy sauce
2 teaspoons rice vinegar
2 tablespoons red pepper powder (gochugaru)
2 scallions, thinly sliced
1 garlic clove, minced
1/2 cucumber, cut into strips
1/2 cup white radish (moo or daikon)
5 red radishes, thinly sliced
2 teaspoons fresh ginger, slivered
1 ounce mung bean sprouts

Steps:

  • In a saucepan, stir 3 cups cold water into the mung bean powder.
  • Set the pan over medium-high heat and cook, stirring, until the mixture thickens and becomes nearly translucent, 3 or 4 minutes. Pour the mixture into a loaf pan. Let cool at room temperature until completely solidified, about 1 hour.
  • Heat 1 tablespoon of the oil in a nonstick skillet over medium-high heat. Add the egg, tilting the pan so the egg covers the surface in as thin a layer as possible. Cook until it’s just set, about 1 minute, then carefully flip the omelet over and cook for another minute. Slip the omelet onto a plate and let it cool.
  • Add the remaining 1 tablespoon oil to the same pan and heat over medium-high heat. Add the mushrooms and cook, stirring now and then, until browned and softened, about 6 minutes. Set aside. Slice the cooled egg omelet into thin ribbons and set aside.
  • Turn the mung bean jelly out of the loaf pan onto a cutting board. Cut the jelly crosswise into thin slices as if it were a loaf of bread, then cut each slice lengthwise into noodles. In a large bowl, whisk together the soy sauce, vinegar, red pepper powder, scallions, and garlic. Add the mung bean noodles, cucumber, radishes, ginger, and sprouts to the bowl and toss gently to combine. Garnish the noodles with the reserved egg ribbons and shiitakes.

Nutrition Facts : Calories 130.7, FatContent 8.6, SaturatedFatContent 1.4, CholesterolContent 46.5, SodiumContent 1365.8, CarbohydrateContent 10.1, FiberContent 2.3, SugarContent 3, ProteinContent 5.7

MUNG BEAN JELLY WITH SICHUAN SPICY SAUCE – YAN CAN COOK



Mung Bean Jelly with Sichuan Spicy Sauce – Yan Can Cook image

Provided by Chef Yan

Number Of Ingredients 14

1 cup mung bean flour
1 cup water
1 cup boiling water
cup ¼ cooking oil
1 tablespoon finely minced ginger
1 tablespoon finely minced garlic
¼ cup chopped green onion (white parts only (save green parts for garnish))
½ cup spicy bean paste (Douban Jang)
2 tablespoons fermented black beans (rinsed and drained)
2 tablespoons soy sauce
2 tablespoons Chinese black vinegar
1 tablespoon sugar
1 tablespoon chopped green onion
1 tablespoon chili oil

Steps:

  • Place mung bean flour in a medium bowl; add 1 cup of water and stir to mix well.
  • Bring 1 cup of water to a boil, add mung bean slurry and cook, stirring, until translucent.
  • Transfer mung bean paste into a bowl. Cover well and refrigerate overnight.
  • To make sauce, heat cooking oil in a small saucepan. Add ginger, garlic and green onion and cook until fragrant, about 2 minutes.
  • Add spicy bean paste, fermented black beans, soy sauce, black vinegar and sugar. Stir to combine and cook for 5 minutes.
  • When mung bean jelly is set, remove from bowl and cut into ¼” x ¼” x 4” strips. Place on a serving plate and top with spicy sauce. Garnish with green onions and chili oil.

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