Sikkim Laphing Cold Mung Bean Starch Noodle Tibetan Spicy

Ingredients

• For the mung bean sheets:
• 1 cup mung bean starch (available at Asian stores; or use cornstarch for a similar texture)
• 3 cups water
• 1/4 tsp salt
• For the sauce:
• 2 tbsp chilli oil
• 1 tbsp sesame paste or tahini
• 2 garlic cloves — finely minced
• 1 tbsp soy sauce
• 1 tbsp rice vinegar or regular vinegar
• 1 tsp sugar
• 1/2 tsp sesame oil
• 3 tbsp water to thin
• For serving: sliced spring onion, fresh coriander, extra chilli

Method

1. Make the mung bean sheets: dissolve mung bean starch in 3 cups cold water with salt. Stir until completely smooth.
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. Spread the hot paste immediately and thinly (about 5 mm) on an oiled flat plate or baking tray.
4. Cool at room temperature 15 minutes then refrigerate 15 more minutes until firm and set.
5. Cut the set sheet into strips 2 to 3 cm wide and 8 to 10 cm long.
6. Make the sauce: whisk chilli oil, sesame paste, minced garlic, soy sauce, vinegar, sugar and sesame oil together.
7. Add water to thin to a pourable sauce. Taste — adjust spice and sour to preference.
8. To serve: pile the cold noodle strips in a bowl.
9. Pour the sauce generously over the top. Garnish with spring onion and fresh coriander. Mix just before eating.