Description
A diet noodle with ultimate throat-feel, tossing 'Fenpi (wide transparent noodles)'—a relative of glass noodles made from mung bean starch—with cucumber and sesame sauce.
Restaurants serving Cold Tossed Mung Bean Flat Noodles
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mung bean Fenpi(Wide mung bean noodles)
- Cucumber
- Zhima Jiang(Sesame paste)
- Garlic
- Black vinegar
- Soy sauce
- Sesame oil
Instructions
- [Authentic Recipe]
- Boil dried 'Mung bean Fenpi (transparent flat noodles)' in hot water for 5-
- mins until transparent to the core, ice-shock ice-cold, drain.
- Cut bite-sized (or long like noodles).
- Ultra-fine julienne cucumber and carrots.
- [Special Sauce] Mix Zhima Jiang (sesame paste), soy, black vinegar, grated garlic, sesame oil to make a gooey sauce.
- Toss Fenpi and veg firmly in sauce, chill in fridge to finish.
Learn more Spice, substitutes, tips
Key spices
Rich roasted sesame aroma and black vinegar acidity
Substitutes at Japanese supermarkets
Kuzukiri or thick glass noodles (similar texture)
Pairing
Boiled eggs、Cold pork shabu-shabu
Trivia
[For Health Conscious] Made from mung beans like glass noodles, but wide like wonton skins or 'Kishimen'. Large surface area coats sauce, matching rich sesame or super-spicy sauces abnormally well. Slippery, chewy texture provides satiety, making it the ultimate alt-noodle for dieters avoiding wheat noodles.
Eating tips & etiquette
[Unique Eating] Mix massive homemade chili oil to make 'Mala Fenpi', slurping the flappy transparent noodles absorbing super-spicy sauce while choking!
Allergen
Soy, Wheat (from soy sauce), Sesame