Avocado Mung Bean Jelly Noodle Salad

Name: Avocado Mung Bean Jelly Noodle Salad
Yield: 4
Ingredients: ½ avocado; 1 cup mung bean starch; 3 ½ cups water; 2 tablespoons garlic, crushed; 1 cup cucumber; 1 cup carrot; 2 tablespoons sesame seeds; 2 tablespoons black vinegar; 2 tablespoons light soy sauce; 1 teaspoon sesame oil; 2 tablespoons homemade chili oil; ¼ teaspoon ground sichuan pepper; ¼ teaspoon salt

Recipe by Shu-Chun Chuang from tasty.co

Lunch

Ingredients

4 servings

•

½ avocado
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1 cup mung bean starch
•

3 ½ cups water
•

2 tablespoons garlic, crushed
•

1 cup cucumber
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1 cup carrot
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2 tablespoons sesame seeds

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2 tablespoons black vinegar
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2 tablespoons light soy sauce
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1 teaspoon sesame oil
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2 tablespoons homemade chili oil
•

¼ teaspoon ground sichuan pepper
•

¼ teaspoon salt

Instructions

Pour 300 ml water in a mixing bowl, then mix with 100g mung bean starch. Stir until combined well (no lumps).
Pour the remaining 600 ml of water into a saucepan and heat water to 60°C (140 f). Start pouring mixture into water, whisking constantly.
Cook the mixture on low heat until the color becomes transparent, then remove from heat. Then, pour the mixture into a lightly-greased mould and set aside in a fridge or at room temperature for a few hours or until set.
To make the dressing, mix together light soy sauce, black vinegar, and water until combined. Then add homemade chili oil, ground Sichuan pepper, sesame oil, crushed garlic and salt.
When the jelly noodle is completely set and flip it over onto a cutting board. Cut the noodles into a desired shape and size.
Place carrot, cucumber and avocado on the top of the salad and drizzle with salad dressing.
Garnish with sesame seeds and fresh herbs and serve.