Laping (Cold Mung Bean Noodles)

Ingredients

• 1 cup Mung Bean Flour
• 4 cups Water
• 2 tablespoons Soy Sauce
• 1 tablespoon Sesame Oil
• 1 tablespoon Rice Vinegar
• 1 teaspoon Chili Oil
• 2 cloves Garlic
• 2 stalks Green Onion
• 1/4 teaspoon Salt

Instructions

1. 1In a medium bowl, whisk together the 1 cup of Mung Bean Flour and 2 cups of Water until you have a completely smooth mixture with no lumps.
2. 2In a large heavy-bottomed pot, bring the remaining 2 cups of Water to a rolling boil over high heat. This should take about 5 minutes.
3. 3While stirring the boiling water constantly with a whisk, slowly pour the smooth mung bean mixture into the pot. Continue to stir vigorously for about 1 minute to ensure no lumps form.
4. 4Reduce the heat to medium-low and continue to cook, stirring constantly, for 4 to 5 minutes. The mixture will thicken and turn from opaque to translucent. It is ready when it has the consistency of a thick gel.
5. 5Lightly grease a shallow dish (approximately 8x8 inches) with a neutral oil. Pour the hot mung bean mixture into the greased dish, spreading it evenly.
6. 6Let the dish cool at room temperature for 30 minutes, then cover it with plastic wrap and refrigerate for at least 2 hours, or until completely firm and set.
7. 7Once the mung bean jelly is firm, carefully run a knife around the edges of the dish. Invert the dish onto a cutting board and cut the jelly into 1/2-inch wide strips or 1-inch squares.
8. 8In a small bowl, combine the 2 tablespoons of Soy Sauce, 1 tablespoon of Sesame Oil, 1 tablespoon of Rice Vinegar, 1 teaspoon of Chili Oil, 2 cloves of minced Garlic, 2 stalks of chopped Green Onion, and 1/4 teaspoon of Salt. Stir well to create the sauce.
9. 9Gently place the cut mung bean noodles into a serving bowl, pour the prepared sauce over them, and toss lightly to coat. Serve immediately while chilled.

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