serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 65 g (½ cup) mung bean powder (see Note)
- 1 tbsp sesame oil
- 1 carrot, thinly shaved
- 1 Lebanese cucumber, thinly shaved
- 1 long red chilli, thinly sliced
- 2 cups mizuna (see Note) or curly endive
Dressing
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds, toasted
- 1 tbsp brown rice or white vinegar
- 2 tsp light corn syrup or honey
- 1 tsp Korean chilli powder (gochu galu) (see Note)
- 1 spring onion, thinly sliced
- 2 tsp caster sugar
Standing time 1 hour
Chilling time 1 hour
Instructions
Whisk mung bean powder with 625 ml water in a bowl until combined. Stand for 1 hour.
Place mixture in large saucepan and whisk over medium heat until it starts to boil. Reduce heat to low, and cook for 2 minutes or until thickened. Stir in 1 tsp salt and the sesame oil, then pour into a greased 20 cm round cake pan. Refrigerate for 1 hour or until firm. Cut into long thin pieces to create "noodles" and set aside. Leftover noodles may be stored in the fridge for up to 1 month.
To make dressing, combine all ingredients in a large bowl. Add carrot, cucumber, chilli, mizuna and mung bean noodles, and toss gently to combine.
Note
• Mung bean powder is from Korean, Japanese and selected Asian food shops.
• Mizuna is an Asian salad leaf from selected supermarkets and greengrocers.
• Korean chilli powder is from Korean food shops. Substitute lightly crushed chilli flakes.
Photography by Brett Stevens.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
