Dongbei Cold Skin Noodle Salad
“Silky mung bean starch sheets tossed with crunchy vegetables and a robust sesame and chili dressing.”
Mung Bean Starch Sheets
Cucumber
Carrot
Sesame Paste
Vinegar
GarlicWhere it comes from
This refreshing salad is a beloved summer dish in Dongbei, showcasing the region's penchant for bold flavors and textural contrasts in its cold dishes.
On the Palate
How it's made
5 steps · Show ↓16 min active
How it's made
5 steps · Show ↓- 13 min
Bring a pot of water to a rolling boil. Add mung bean starch sheets and cook for 2 minutes until just tender. Drain and rinse under cold water to stop the cooking process.
- 25 min
Julienne the cucumber and carrot into thin matchsticks. They should be crisp and vibrant, adding a fresh crunch to the salad.
- 33 min
In a large bowl, combine sesame paste, vinegar, minced garlic, and chili oil. Stir until smooth and well blended. The aroma should be nutty and slightly spicy.
- 44 min
Add the cooled noodles, cucumber, and carrot to the bowl. Toss everything together gently until the noodles are well coated with the sauce and the vegetables are evenly distributed.
- 51 min
Serve the salad chilled, allowing the flavors to meld for a refreshing and tangy dish.
