Mung Bean Noodles Recipe

Welcome, today I’m diving deep into one of my all-time comforting noodle dishes, something I’ve cooked on rushed weeknights, lazy afternoons, and honestly even on days when I don’t want to think too hard about dinner.

I’m talking about mung bean noodles, those silky, springy, see-through noodles that soak up flavour like magic.

Every time I make them, I remember the struggles I had at first: sticky clumps, mushy strands, noodles that just refused to behave, but once I learned the rhythm of cooking them, everything clicked.

Now this recipe feels natural, warm, and kind of therapeutic.

Before we cook together, I want to talk about why mung bean noodles are so special. These noodles come from mung bean starch, sometimes mixed with potato starch, and unlike rice noodles that turn opaque, these become beautifully transparent.

Ingredients (Creamy Pharaoh Sauce Version)

• Mayonnaise – ½ cup
• Extra-virgin olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Dijon mustard – 1 tbsp
• Lemon juice – 1 tbsp
• Smoked paprika – 1 tsp
• Honey or maple syrup – 1 tsp
• Ground cumin (optional) – ½ tsp
• Salt & black pepper – to taste
• Cayenne or chilli flakes (optional) – pinch
• Water – 1–2 tsp (only if too thick)

Equipment

• Mixing bowl
• Small whisk or hand blender
• Garlic press or fine grater
• Rubber spatula
• Measuring cups & spoons
• Airtight jar

How to Make Pharaoh Sauce: Creamy Version

Step 1
I always start by letting the mayo sit for a few minutes so it’s not too cold. Cold mayo doesn’t blend nicely. Then I mince or grate the garlic very fine because it spreads flavour more evenly.

Step 2
I whisk the mayo with olive oil until it turns smooth and glossy. This step feels small, but it makes the whole sauce better.

Step 3
Next I add the garlic, Dijon mustard, lemon juice, and honey. That’s the moment the sauce wakes up — the mustard hits sharp, lemon brightens everything, and honey smooths it all out.

Step 4
I sprinkle smoked paprika, cumin, salt, and pepper. Then I taste. Sometimes I add a tiny squeeze of lemon, sometimes another little drop of honey if it feels too tangy.

Step 5
If the sauce feels too thick, I add just a teaspoon of water. Not too much — it thins quickly.

Step 6
I blend it for a few seconds if I want the super smooth restaurant feel. It softens the garlic flavour,r too.

Step 7
I always rest the sauce for at least 30 minutes in the fridge. Overnight is even better because the flavours melt together beautifully.

Step 8
Serve chilled and store in a glass jar for up to 7 days. Stir it each time because olive oil likes to float around.

Pharaoh Sauce (Ancient Egyptian–Inspired Spice Version)

This is the deep, earthy, bold one — the version that feels like old Egyptian kitchens with stone grinders and clay pots. It’s not creamy; it’s more like a marinade-meets-dipping sauce. Perfect for chicken, roasted vegetables, lamb, shrimp, or even brushing on grilled flatbread.

Ingredients

• Cumin seeds – 2 tbsp
• Coriander seeds – 1.5 tbsp
• Garlic – 4 cloves minced
• Extra-virgin olive oil – ¼ cup
• Chilli flakes – ½ tsp
• Lemon juice – 1 tbsp
• Fenugreek powder – 1 tsp
• Sumac – ½ tsp
• Salt – to taste

How to Make the Ancient Spice Version

Step 1
I toast the cumin and coriander in a dry pan for a couple of minutes until the aroma rises. This step honestly creates the soul of the sauce.

Step 2
I grind the toasted seeds into a fragrant powder. Sometimes I use the mortar, sometimes the spice grinder depending on my mood.

Step 3
Now I mix garlic, olive oil, chili flakes, lemon juice, fenugreek, and sumac. The smell here already feels ancient.

Step 4
I stir in the fresh-ground spices. Everything turns warm and rich.

Step 5
Then I warm the mixture gently on low heat for about 10 minutes. This softens the garlic and blends the spices. I never boil it because boiling makes spices bitter.

Step 6
I cool the sauce fully and store it. This one stays fresh for almost 2 weeks.

Serving Idea

I love this sauce with shawarma — it honestly feels like it belongs there. It’s amazing on fries, roasted eggplant, grilled chicken, lamb chops, baked potatoes, shrimp, burgers, wraps, and even grain bowls. The ancient version makes the most incredible marinade.

Making the Sauce That Brings Everything Together

The sauce is always where this dish comes alive. I mix soy sauce, oyster sauce, sugar, a bit of white pepper, sesame oil, and sometimes a spoonful of mushroom soaking liquid. That combination makes the noodles glossy and savoury.

On days I want a vegan version, I use tamari instead of soy sauce and skip the oyster sauce entirely.

And when I want something spicier, I drizzle a little chilli oil inspired by Sichuan-style cold mung bean jelly noodles.

The heat adds that addictive kick that keeps me coming back for another bite, even when I’m already full.

The only major rule I follow is simple: never add the sauce before the noodles. If you do, the vegetables soak it up, and the noodles taste plain.

Pouring the sauce over the noodles after they go into the pan makes everything blend perfectly.

Adding Inspiration From Cold Mung Bean Jelly Noodles

One thing I loved learning over the years is that mung bean starch isn’t just used for glass noodles—it’s also used to make Liang Fen, a slippery, cool noodle dish from Sichuan, Yunnan, and Gansu.

Those noodles are made by cooking a starch mixture until it thickens, chilling it, and then slicing it into strips. They’re served cold with chilli oil, garlic, and vinegar.

Even though this recipe is a stir-fry, sometimes I drizzle a spoonful of cold chilli-vinegar sauce onto my warm noodles.

It gives this fun contrast that feels refreshing and spicy at the same time. It’s one of those little twists I do when I want my dinner to feel a bit more special without any extra work.

Bringing the Dish Together

For me, this dish always comes out comforting and colourful. The noodles become shiny and soft, the vegetables stay bright, and the sauce wraps everything together.

I love watching the noodles turn transparent as they cook and how they catch the light in the pan. I love how every bite has a different mix of crunch, softness, and flavour.

And I love how simple ingredients create something that feels like a meal you’d get from a small, cozy restaurant.

This recipe fits every mood—lazy evenings, busy afternoons, or times when you just want to eat something warm without spending hours in the kitchen.

And honestly, the more you make it, the easier it feels, until one day you suddenly realise the noodles behave perfectly for you.

Final Thoughts

I hope this article helps you feel confident making mung bean noodles, because once you get the soaking and temperature right, the dish becomes fun and peaceful to cook.

I love how flexible it is, how it doesn’t stress you out, and how good it tastes with so many different vegetables. And I hope it becomes a comforting part of your kitchen the way it is in mine.

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