Liang Fen noodles:
1 cup of Mung Bean starch, mix well with 1 cup of cold water. Pour the mixture into 4 cups of simmering water and turn heat to low. Mix well until the mixture is semi transparent and thick. This can happen within 2 mins or less. Pour the thick mixture into an UNGREASED bread pan or Terrine mold as pictured. The starch mixture will firm up at room temperature in about 2 hours, it can also be refrigerated. Unmold the jelly loaf by gently pulling it away from the sides of the pan with your fingers. Then flip the pan over to release the always perfect jelly loaf. Use a jelly scraper as shown in the photo to firmly stroke down the length of the Mung Bean jelly loaf to create the noodles. You can also use a regular hand held cheese grater to get even finer gauge noodles. Top with your favorite Asian dressing. Pictured with a Thai peanut dressing and topped with grated carrots, chopped cilantro, red bell peppers, cucumbers, zichinni and sesame seeds since I was out of peanuts.
by Interest_Dull