Cold Spicy Mung Bean Noodles with Cilantro and Chili Oil

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing Tibetan-inspired cold noodle dish made from mung bean starch noodles tossed in a vibrant spicy chili oil and fresh herbs. This Asian-inspired pasta recipe (vegan, gluten free), ready in about 20 minutes, pairs mung bean starch noodles, soy sauce, black vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 5 min Serves 2 Asian cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

200 g mung bean starch noodles
2 tbsp soy sauce
1 tbsp black vinegar
2 tbsp chili oil
2 cloves, minced garlic
1 tsp sugar
1 tbsp, toasted sesame seeds
1/4 cup, chopped cilantro
2 stalks, thinly sliced scallions
for rinsing noodles cold water

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring a large pot of water to boil. Add 200 g mung bean starch noodles and cook for 3 minutes until translucent and tender. Drain and immediately rinse under cold water to stop cooking and cool noodles.
Step 2: In a mixing bowl, combine 2 tbsp soy sauce, 1 tbsp black vinegar, 2 tbsp chili oil, 2 minced garlic cloves, and 1 tsp sugar. Stir until sugar dissolves and sauce is well blended.
Step 3: Add the cooled noodles to the sauce mixture and toss gently to coat evenly.
Step 4: Sprinkle 1 tbsp toasted sesame seeds, 1/4 cup chopped cilantro, and 2 thinly sliced scallions over the noodles. Toss once more lightly and serve chilled.