Homemade Pea Jelly Noodles

Mix 80g pea starch with 300g cold water and stir until smooth;

Bring 600g water to a boil in a small pot, then lower to a simmer. Slowly pour in the starch mixture while stirring constantly. The mixture will turn into a semi-transparent jelly. Keep stirring as it heats so it cooks evenly and doesn’t stick to the bottom, until it becomes thick;

Remove from the heat and pour the paste into a container to cool, then refrigerate. I just put it in a square baking pan, which was just right.

Chill in the refrigerator for a few hours; this is what it looks like after chilling.

Invert it onto a cutting board; it looks super tempting. You can cut it into any shapes you like, or scrape it into thin strips like liangfen noodles.

Season it however you like. I mix salt, sugar, light soy sauce, black vinegar, Sichuan peppercorn oil, chili oil, sesame oil, and chili oil douban, then serve it with minced garlic, chopped scallions, and crushed roasted peanuts.