Liang Fen, a delightful dish from Chongqing, China, is a cooling and refreshing treat made from mung bean starch jelly, often served cold with a spicy and tangy dressing. Known as “cold noodles” in Sichuan cuisine, this dish features silky, translucent jelly noodles topped with a vibrant mix of chili oil, soy sauce, garlic, and sometimes peanuts or cilantro. It’s a popular street food, especially in hot weather, offering a perfect balance of heat and coolness. This step-by-step recipe brings the authentic flavors of Chongqing to your kitchen, ideal for a light yet flavorful meal.
Ingredients (Serves 4)
For the Liang Fen Jelly:
- Mung Bean Starch: 1 cup (available at Asian grocery stores)
- Water: 4 cups (divided: 3.5 cups for cooking, 1/2 cup for mixing starch)
- Salt: 1/2 tsp (for the jelly)
For the Dressing:
- Chili Oil: 1/4 cup (store-bought or homemade)
- Soy Sauce: 2 tbsp (light soy sauce preferred)
- Black Vinegar: 1 tbsp (Chinese black vinegar or balsamic substitute)
- Sesame Oil: 1 tbsp
- Garlic: 3 cloves, minced
- Ginger: 1-inch piece, minced
- Green Onions: 2, finely chopped
- Sichuan Peppercorns: 1/2 tsp, ground (for numbing spice)
- Sugar: 1 tsp (to balance flavors)
- Salt: 1/2 tsp (adjust to taste)
- Peanuts: 1/4 cup, roasted and crushed (for topping, optional)
- Cilantro: 2 tbsp, chopped (for garnish, optional)
- Sesame Seeds: 1 tsp, toasted (for garnish, optional)
Equipment Needed
- Medium saucepan
- Whisk
- Mixing bowl
- Rectangular or square dish (for setting the jelly)
- Sharp knife or pizza cutter
- Small bowl (for mixing dressing)
- Spoon or ladle
Step-by-Step Instructions
Step 1: Prepare the Mung Bean Starch Mixture
In a mixing bowl, combine 1 cup mung bean starch with 1/2 cup water. Whisk until the starch dissolves completely, ensuring no lumps remain. This mixture will form the base of the jelly. Set aside while you prepare the cooking liquid.
Step 2: Cook the Jelly
In a medium saucepan, bring 3.5 cups of water to a boil over medium-high heat. Add 1/2 tsp salt to season the jelly. Once boiling, reduce the heat to medium and slowly pour the starch mixture into the water, whisking constantly to prevent clumping. Stir continuously for 5-7 minutes as the mixture thickens and turns translucent. The consistency should be smooth and gel-like. Remove from heat once it reaches a thick, pudding-like texture.
Step 3: Set the Liang Fen
Pour the hot starch mixture into a rectangular or square dish (about 8×8 inches works well) to create an even layer, about 1/2-inch thick. Smooth the top with a spoon or spatula. Let it cool to room temperature for 20-30 minutes, then refrigerate for 1-2 hours until fully set and firm. The jelly will solidify into a smooth, bouncy texture.
Step 4: Cut the Jelly into Noodles
Once set, remove the jelly from the dish by gently loosening the edges with a knife. Place it on a cutting board and use a sharp knife or pizza cutter to slice it into thin, noodle-like strips, about 1/4-inch wide. If the jelly sticks, dip the knife in water between cuts. Set the strips aside or keep them chilled until ready to serve.
Step 5: Prepare the Dressing
In a small bowl, mix 1/4 cup chili oil, 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tbsp sesame oil, 3 minced garlic cloves, 1-inch minced ginger, 1/2 tsp ground Sichuan peppercorns, 1 tsp sugar, and 1/2 tsp salt. Stir well to combine. This dressing should be spicy, tangy, and aromatic. Adjust chili oil or vinegar to suit your taste. For a warm dressing, heat the mixture in a small pan over low heat for 1-2 minutes, stirring constantly.
Step 6: Assemble the Dish
Divide the Liang Fen strips into serving bowls. Spoon the dressing generously over the jelly noodles, ensuring each bowl gets a good coating of chili oil and aromatics. Sprinkle with 1 tbsp crushed peanuts, 1/2 tbsp chopped green onions, 1/2 tbsp cilantro, and a pinch of toasted sesame seeds per bowl for texture and freshness. Drizzle with extra chili oil if desired.
Step 7: Serve and Enjoy
Serve Liang Fen immediately while the dressing is fresh, enjoying it cold or at room temperature. Use chopsticks or a spoon to mix the toppings into the jelly noodles. Pair it with a side of pickled cucumbers or steamed greens to balance the heat. The cool, slippery texture of the jelly paired with the spicy dressing makes this a refreshing yet bold dish.
Nutrition and Prep Time
- Prep Time: 20 minutes (plus 1-2 hours chilling time)
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes (including chilling)
- Nutritional Estimate (per serving, without peanuts): Approximately 200-250 calories, 2g protein, 40g carbohydrates, 5g fat, 1g fiber. Adding peanuts increases calories to ~300-350 with 5g protein and 10g fat. This dish is low in protein but high in carbs from mung bean starch, with healthy fats from oils. The chili and Sichuan peppercorns may aid digestion, but it’s moderate in sodium—adjust soy sauce accordingly.
Tips for Success
- Mung Bean Starch: Ensure it’s fully dissolved to avoid lumps. If unavailable, potato starch can substitute, though the texture may differ slightly.
- Chili Oil: Homemade chili oil with Sichuan chilies enhances authenticity—heat oil with chilies and peppercorns. Store-bought is a convenient option.
- Spice Level: Adjust chili oil and Sichuan peppercorns to taste. The numbness is a signature flavor, so use sparingly if new to it.
- Vegetarian Option: Skip peanuts for a nut-free version or replace with toasted sesame seeds.
- Storage: Liang Fen jelly can be refrigerated for 2-3 days before cutting. Add dressing fresh to maintain texture and flavor.
Why You’ll Love Liang Fen
Liang Fen is a refreshing escape into Chongqing’s spicy yet cooling street food scene, offering a unique contrast of silky jelly and fiery dressing. This dish highlights Sichuan cuisine’s mastery of balancing flavors, making it a light yet satisfying meal. Whether you’re cooling off on a warm day or exploring bold new tastes, Liang Fen brings the vibrant energy of Chongqing markets to your table with every bite.
