Chef Mei Lin's cold noodle dish at 88 Club in Beverly Hills showcases mung bean jelly noodles dressed in a mix of seasoned soy sauce, black vinegar, and chili crisp. The dish is embellished with crisp cucumber, scallions, cilantro, and crunchy peanuts, making it an ideal summer meal. Mung bean jelly can be prepared a day ahead but should be consumed quickly to maintain moisture. Excess dressing can be stored in a refrigerator for up to 10 days, and specific ingredients like mung bean starch are available at Chinese markets.
This refreshing cold noodle dish, created by chef Mei Lin at 88 Club, is perfect for summer. Made with mung bean jelly and a flavorful dressing, it tantalizes the taste buds.
The slippery mung bean jelly noodles are complemented by a dressing of seasoned soy sauce, black vinegar, and chili crisp. The dish is garnished with fresh vegetables and peanuts.
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