Sikkim Laphing Cold Mung Bean Starch Noodle Tibetan Spicy

Method

1. 1

   Make the mung bean sheets: dissolve mung bean starch in 3 cups cold water with salt. Stir until completely smooth.

2. 2

   Place in a pan over medium heat. Stir constantly until the mixture thickens to a translucent, smooth paste — this takes 4 to 5 minutes.

3. 3

   Spread the hot paste immediately and thinly (about 5 mm) on an oiled flat plate or baking tray.

4. 4

   Cool at room temperature 15 minutes then refrigerate 15 more minutes until firm and set.

5. 5

   Cut the set sheet into strips 2 to 3 cm wide and 8 to 10 cm long.

6. 6

   Make the sauce: whisk chilli oil, sesame paste, minced garlic, soy sauce, vinegar, sugar and sesame oil together.

7. 7

   Add water to thin to a pourable sauce. Taste — adjust spice and sour to preference.

8. 8

   To serve: pile the cold noodle strips in a bowl.

9. 9

   Pour the sauce generously over the top. Garnish with spring onion and fresh coriander. Mix just before eating.