Watermelon Mung Bean Jelly Noodles
Discover the refreshing delight of vegan Watermelon Mung Bean Jelly Noodles with our step-by-step recipe. Learn to make both savory and sweet versions using fresh watermelon juice for a unique twist on traditional mung bean jelly noodles. Perfect for hot summer days, these noodles are easy to prepare and customize with your favorite toppings. Try it now and enjoy a burst of flavors in every bite!
Equipment
- Measuring cups (Or kitchen scale)
- Blender or food processor
- Large saucepan
- Large bowl
- small bowl
- spatula
Ingredients
- 1 cup mung bean starch
- 6 cup watermelon juice or water (I recommend using water instead of watermelon juice if you want to make savory mung bean jelly noodles. Use watermelon juice if you are going to make the dessert watermelon sago version.)
Savory and Spicy Mung Bean Jelly Noodles
- 1 cup mung bean jelly noodles (Made with water not watermelon juice.)
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 garlic clove (minced)
- 1 tbsp green onions (chopped)
- 1 tbsp cilantro (chopped)
- 1 tsp red chili powder
- 1 tsp sesame seeds
- 2 tbsp vegetable oil
- ¼ cup cucumbers (sliced)
Watermelon Sago Mung Bean Jelly Noodles
- 1 cup watermelon mung bean jelly noodles
- 1 cup coconut milk (unsweetened)
- 1 cup watermelon juice
- ½ cup sweetened condensed milk
- 1 cup watermelon (diced into small cubes)
- 1 cup mix of other toppings (I used sago, popping boba, and Nata de coco. You can also add other fresh fruits or your favorite toppings.)
Instructions
Make watermelon mung bean jelly noodles
- Blend a watermelon into juice. Strain it, then measure out 6 cups of the watermelon juice into a large bowl. (I recommend using water instead of watermelon juice if you want to make savory mung bean jelly noodles.)
- Scoop out 1 cup of watermelon juice (or water) from the large bowl and pour it into a smaller bowl. Add 1 cup of mung bean starch and stir until well-dissolved.
- In a large saucepan, bring the remaining 5 cups of watermelon juice (or water) to a simmer.
- Gradually pour in the watermelon juice (or water) and mung bean starch mixture. Keep stirring to evenly distribute it. Cook over medium heat for 5 to 10 minutes, until the mixture thickens. When you scoop some up with a spatula and let it fall, it should fall slowly and form a triangle shape on the spatula.
- Pour the thickened starch mixture into a large bowl (no need to grease it). Allow it to cool to room temperature and until it's fully set. (Do not put it in the refrigerator, as this will cause the jelly to harden and not jiggle anymore.)
- Once set, flip the bowl over to remove the jelly from the bowl and cut it into thin noodle-like strips. You can also use a noodle scraper to get thinner jelly noodles.
To Make Sweet Mung Bean Jelly Noodles Dessert
- Combine all the prepared ingredients (refer to the list for the Sweet Sauce Base) in a large bowl and stir well. Enjoy!
To Make Savory and Spicy Mung Bean Jelly Noodles
- In a bowl, combine soy sauce, rice vinegar, and sugar.
- Add 1 cup of mung bean jelly noodles to the bowl. Add minced garlic, chopped green onions, chopped cilantros, red chili powder, and sesame seeds on the top.
- Heat 2 tablespoons of vegetable oil in a small pan over medium-high heat. Once the oil is hot and shimmering, carefully drizzle it over the ingredients on top of the mung bean noodles.
- Stir to combine thoroughly. Optionally, garnish with sliced cucumbers and/or chopped peanuts.