First, we need to make mung bean jelly noodle as it takes at least 2-3 hours to set.
1. pour 300 ml water in a mixing bowl, then mix with 100g mung bean starch
2. stir vigorously until no lumps to be seen.
3 Pour the rest 600 ml water into a sauce pan, heat up the water to approx. 60°C.
4. Start pouring in the mixture and keep whisking.
5. Cook the mixture in low heat until the color becomes transparent, then off heat.
6. Pour the mixture into a lightly greased mould, set aside in room temparature or in a fridge for few hours until it set.
7. Make the dressing, add light soy sauce ,black vinegar and water
8. Add Home made chili oil, ground Sichuan pepper, sesame oil, crushed garlic and salt.
9. When jelly noodle is complete set, flip it over onto a cutting board.
10. Cut noodles into desired shape and size.
11. Place carrot, cucumber and avocado on the top of the salad.
12. Drizzling with salad dressing.
13. Garnish with sesame seeds and fresh herbs.
Full instruction is at https://joyfuldumplings.com/avocado-mung-bean-jelly-noodle-salad

Avocado 1/2 ea
Mung bean starch 100g
Water 900ml
Crushed garlic 2 Tbsp
Cucumber 150g
Carrot 100g
Sesame seeds 2 Tbsp


Black vinegar 2 Tbsp
Light soy sauce 2 Tbsp
Sesame Oil 1 tsp
Homemade chili oil 2 Tbsp (Note2)
Sichuan pepper ground 1/4 tsp
Salt 1/4 tsp