Avocado Mung Bean Jelly Noodle Salad Recipe By Tasty

AVOCADO MUNG BEAN JELLY NOODLE SALAD RECIPE BY TASTY

Avocado Mung Bean Jelly Noodle Salad Recipe by Tasty image

Here's what you need: avocado, mung bean starch, water, garlic, cucumber, carrot, sesame seeds, black vinegar, light soy sauce, sesame oil, homemade chili oil, ground sichuan pepper, salt

Provided by Shu-Chun Chuang

Categories Lunch

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 290 calories, Carbohydrate 33 grams, Fat 13 grams, Fiber 9 grams, Protein 12 grams, Sugar 2 grams

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