Time: 1.5 hours
For the cold noodles:
• 1x cup mung bean or potato starch
• 3x cups of water
• Julienned cucumber
• 1x tbs sesame oil
• 1x tsp minced garlic
• 2x tbs light soy sauce
• 2x tbs Chinese vinegar
• Pinch of salt and white pepper
• 1x tbs chilli oil
• 1x tbs sugar
• 1/2x tsp peppercorn oil a.k.a prickly oil
(Optional as this is what gives it's numbing spice, you might find
this really spicy if you haven't used it before)
• Garnish with chopped coriander, spring onions and crushed peanuts
Step 1: Mix the starch and water in a bowl
Step 2: Heat a wok on low heat and pour the starch and water mixture in. Make sure you are constantly stirring the mixture. Keep stirring until the mixture thickens enough that it can hold a chopstick up.
Step 3: Transfer mixture into a tray and use wet spoon to flatten it
(this prevents it from sticking to the spoon too much)
Step 4: Once it cools, remove from tray and thinly slice into noodles and mix with the sliced cucumbers.
Step 5: Mix all the sauce ingredients together and pour over the noodles. Garnish with chopped coriander, spring onions and crushed peanuts.