cold rice noodles

How to Make Cold Mung Bean Noodle Salad: A Complete Guide

Cold mung bean noodle salad, or *liangpi* in Chinese, is a refreshing, customizable dish perfect for hot days. Here’s a simple yet versatile recipe to recreate this beloved street food favorite at home.

Step 1: Prepare the Noodles

Start by soaking dried mung bean noodles in warm water for 10–15 minutes until soft. Drain and boil them for 1–2 minutes, then rinse under cold water to stop the cooking process. Toss with a teaspoon of sesame oil to prevent sticking.

Step 2: Make the Sauce

The key to flavor lies in the sauce. In a bowl, mix 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 minced garlic clove, 1 teaspoon chili oil (adjust to spice preference), and a pinch of sesame seeds. For extra depth, add a dash of black vinegar or a spoonful of peanut butter.

Step 3: Add Toppings

Thinly slice cucumbers, carrots, and bell peppers. Shred cooked chicken or tofu for protein. Optional additions include bean sprouts, cilantro, or crushed peanuts for crunch.

Step 4: Combine and Serve

Toss the noodles with the sauce and toppings. Garnish with more sesame seeds or chopped scallions. Serve chilled for a light, zesty meal.

This dish is endlessly customizable—adjust spices, veggies, or proteins to suit your taste. Enjoy it as a side or a main course for a quick, flavorful treat!