Mung bean starch noodle fishes, what a cute and lovely name for this dish! It is another traditional Chinese dish served cold. It is very popular in summer time because it is refreshing and the hot chili sauce is very appetizing.
Don’t be surprised if they don’t look quite like tiny fishes. I don’t have the special tool to do this at home. So I use what I have to improvise. Well, the taste and texture is great. I can promise you that.
1/2 cup mung bean starch
3 cup water
3 to 4 tablespoon chili oil sauce (available in Asian grocery store. I use homemade sauce.)
1 teaspoon Sichuan pepper oil (available in Asian grocery store)
2 to 4 tablespoon soy sauce
3 to 4 tablespoon aged rice vinegar or aged balsamic vinegar
2 to 1 teaspoon sesame oil
1 to 2 teaspoon sugar
1 tablespoon sesame paste
1 to 2 tablespoon garlic water (minced garlic with water)
4 to 5 tablespoon diced dried pickled daikon (available in Asian grocery store)
2 to 3 tablespoon crushed toasted peanut
chopped green onion
salt to taste
Mung bean starch is different from mung bean flour. You need the starch one for this recipe. FYI, sometimes the package may say green bean starch. It is the same thing as mung bean starch. Don’t get confused. It is not the same green bean we buy from fresh produce section here.
Mix starch with 1 cup of water; whisk until well mixed.
Fill a large glass bowl with ice and water.
Bring the other 2 cups of water to boil. Reduce the heat to medium. Whisk and gradually add starch mixture. Keep whisking until the whole batter turns transparent and big bubbles keep coming up from the bottom of the pan. It takes about 2 to 3 minutes. Remove from heat.
Drain the cook batter above the iced water through a big spoon or whatever you have with peanut sized holes in it.
When hot starch batter hits the icy water, it transforms into little cute fish shaped noodles.
Remove the ice. There they are at the bottom.
Drain them well and place them in another big blow. Add hot chili oil sauce, soy sauce, vinegar, sesame oil, sugar, sesame paste, garlic water, diced pickled daikon, green oion, crushed peanut and salt to taste.
Mix well and serve immediately.