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Liangfen of Happy Tears (Shangxin Liangfen, 伤心凉粉) From NYC's Málà Project

Author: Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking

Ingredients

  • ½ cup mung bean starch
  • cups water, divided
  • 1 small, slim garlic clove
  • 2 tablespoons chili oil (clear, without flakes)
  • 2 tablespoon Zhenjiang black vinegar
  • tablespoon Chinese light soy sauce
  • 1 tablespoon toasted sesame oil
  • teaspoons sugar
  • scallions, minced
  • peanuts, roasted or fried and smashed into small bits

Instructions

  • Mix the mung bean starch with 1 cup of the water in a measuring cup with a pour spout until the starch has dissolved.
  • Bring the remaining 2 1/4 cups of water to a boil in a medium sauce pan. When it begins to boil, lower heat to medium-low and slowly stream in the mung bean starch slurry while whisking vigorously. The mixture will begin to thicken quickly. After all the slurry is added, cook for about 1 minute longer, whisking continuously so that lumps don't form. Pour and spoon the thick jelly into a 9-inch square cake pan (or similar size bowl) and set it aside to cool and firm up.
  • Press the garlic clove through a press or smash to a paste in a mortar and pestle. Mix the garlic paste with 2 tablespoons water and allow it to sit at room temperature while the noodles cool.
  • When noodles are set, which will probably be within 1 hour, turn them out onto parchment paper or a cutting board. Use a knife to cut the block of jelly into noodle shapes, about 1/4 inch wide and deep and 3 inches long. Or to your desired shape and size! Thin is better, since they don't absorb sauce easily.
  • Mix the sauce ingredients in a measuring cup or bowl: chili oil, Zhenjiang vinegar, Chinese light soy sauce, sesame oil, sugar and garlic water. Stir until slightly emulsified.
  • Pile the noodles nicely in a serving bowl and pour the sauce over them. Garnish with scallions and peanuts and serve at room temperature.