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Heartbreak Jelly Noodles (Shangxin Liangfen, 伤心凉粉)

Servings: 4 small bowls
The Mala Market
Author: Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking



  • cup mung bean starch
  • cups water

Sauce, per small serving/bowl

  • teaspoon garlic, pressed or minced
  • tablespoons chili oil (with or without crisp)
  • 2 teaspoons Baoning black vinegar
  • 1 teaspoon Chinese light soy sauce (Zhongba preferred)
  • ½ teaspoon toasted sesame oil
  • 1 teaspoon sugar
  • teaspoon salt
  • teaspoon msg
  • A pinch freshly ground Sichuan pepper
  • 1 tablespoon thinly sliced scallions



  • 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 2½ 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 the mixture into a nonstick cake pan—a 9 x 13 inch pan makes for just the right thickness of noodles. (A smaller pan or a bowl will also work but will require more knife work to get thin noodles.) Set it aside to cool and firm up. You can also refrigerate it in the pan to speed up the process.
  • When noodles are set, in around 1 hour, run a knife around the edges of the noodles, place a cutting board on top of the pan, and flip over to invert the noodles onto the board. If they do not release easily, they are not yet firm enough.
    Use a knife to cut the block of jelly into thin noodle shapes, either long or short. If you cut the jelly block horizontally into 2 pieces, it is easy to slice each half into long, thin strands approximately ¼ inch wide.

Sauce and composition

  • Mix the minced garlic with 2 tablespoons water in the bottom of each individual serving bowl. (This recipe makes 4 small servings.) Add the chili oil, vinegar, soy sauce, sesame oil, sugar, salt, msg and ground Sichuan pepper to each bowl.
  • Pile the noodles on the sauce and garnish with scallions. Serve at room temperature, and mix well before eating.