Cold Spicy Mung Bean Noodles with Cilantro and Chili Oil
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 (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 a quick salad or grain on the side. 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cold Spicy Mung Bean Noodles with Cilantro and Chili Oil take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cold Spicy Mung Bean Noodles with Cilantro and Chili Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mung bean starch noodles from drying out.
Can I substitute ingredients in Cold Spicy Mung Bean Noodles with Cilantro and Chili Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cold Spicy Mung Bean Noodles with Cilantro and Chili Oil for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cold Spicy Mung Bean Noodles with Cilantro and Chili Oil vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
