Cold Mung Bean Jelly Noodles with Chili

Whisk 100g mung bean starch with 100g of water until smooth, then stir into the remaining 400g of boiling water.

Cook the mixture over medium heat, stirring constantly until it becomes translucent and thick, then pour into a container to cool and set.

Combine 25g soy sauce, 30g chinkiang vinegar, 5g sugar, 3g salt, 10g sesame oil, and 2g Sichuan peppercorn powder in a small bowl.