Big-Pull Jelly Noodles

大拉皮

Big-Pull Jelly Noodles — Cold Dishes & SoupsJilin home cooking.

Ingredients

• mung bean starch (or potato starch for substitution)
• cold water
• Chinese black vinegar
• toasted sesame oil
• garlic, finely minced

Instructions

1. Whisk starch and 120 ml cold water in a heatproof bowl until smooth and lump-free. Set aside. (Mixture is milky-white and flows like thin cream.)
2. Bring remaining 360 ml water to a rolling boil in a wide pot. Slowly pour in starch slurry while whisking constantly. Cook on medium-high heat, stirring nonstop, until mixture thickens to translucent, glossy pudding — about 3–4 minutes. (Mixture turns glassy and holds shape briefly when lifted on spoon.)
3. Immediately pour hot gel into a 20 cm square baking dish lined with oiled parchment. Smooth surface with an oiled spatula. Cool uncovered at room temperature for 30 minutes, then refrigerate 1 hour until fully set. (Surface is taut, mirror-smooth, and completely opaque when tapped.)
4. Loosen edges with a knife, invert onto a cutting board, and peel off parchment. Cut into 0.5 cm wide ribbons using a sharp knife or bench scraper. (Ribbons are even, translucent, and separate cleanly without tearing.)
5. In a bowl, whisk black vinegar, sesame oil, and minced garlic. Toss noodles gently until evenly coated. Serve chilled with optional cucumber matchsticks. (Noodles glisten with thin, even sheen; no pooling oil or vinegar.)