Avocado Mung Bean Jelly Noodle Salad

"This is probably one of my favourite summer cold dishes at all times. It's super low in calories, also gluten-free but bursting with flavours (that garlicky, spicy savoury salad dressing with fresh herbs and toasted nuts…yum!)." Recipe by Shu-Chun of Joyful Dumplings.

INGREDIENTS

  • 1/2 Avocado (sliced)
  • 100g Mung bean starch
  • 900ml Water
  • 2 Tbsp Crushed garlic
  • 150g Cucumber
  • 100g Carrot
  • 2 Tbsp Sesame seeds (or any kind of crushed nut)

Salad Dressing

  • 2 Tbsp Black vinegar
  • 2 Tbsp Light soy sauce
  • 1 tsp Sesame Oil
  • 2 Tbsp Homemade chilli oil  (or store bought chilli oil)
  • 1/4 tsp Sichuan pepper ground
  • 1/4 tsp Salt


METHOD

First, make the mung bean jelly noodle as it takes at least 2-3 hours to set.

  1. Pour 300 ml water in a mixing bowl, then mix with 100g mung bean starch.
  2. Stir vigorously until no lumps can be seen.
  3. Pour the rest 600 ml water into a sauce pan, heat up the water to approx. 60°C.
  4. Start pouring in the mixture and keep whisking.
  5. Cook the mixture on low heat until the colour becomes transparent, then take off heat.
  6. Pour the mixture into a lightly greased mould, set aside at room temperature or in a fridge for few hours until it sets.

Make the dressing

  1. Add and mix together the light soy sauce, black vinegar, some water, chilli oil, ground Sichuan pepper, sesame oil, crushed garlic and salt.

Assemble the salad

  1. When jelly noodle is completely set, flip it over onto a cutting board.
  2. Cut noodles into desired shape and size.
  3. Place carrot, cucumber and avocado on the top of the salad.
  4. Drizzle with salad dressing.
  5. Garnish with sesame seeds and fresh herbs.

 

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LunchDinnerSaladsAsianGluten Free

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