Step 1

Pour 300 ml water in a mixing bowl, then mix with 100g mung bean starch. Stir until combined well (no lumps).

Step 2

Pour the remaining 600 ml of water into a saucepan and heat water to 60°C (140 f). Start pouring mixture into water, whisking constantly.

Step 3

Cook the mixture on low heat until the color becomes transparent, then remove from heat. Then, pour the mixture into a lightly-greased mould and set aside in a fridge or at room temperature for a few hours or until set.

Step 4

To make the dressing, mix together light soy sauce, black vinegar, and water until combined. Then add homemade chili oil, ground Sichuan pepper, sesame oil, crushed garlic and salt.

Step 5

When the jelly noodle is completely set and flip it over onto a cutting board. Cut the noodles into a desired shape and size.

Step 6

Place carrot, cucumber and avocado on the top of the salad and drizzle with salad dressing.

Step 7

Garnish with sesame seeds and fresh herbs and serve.