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Export 8 ingredients for grocery delivery
Step 1
For mung bean noodles, whisk mung bean flour and 250ml water in a bowl until smooth and combined. Bring 500ml water to the boil in a large saucepan over medium heat. Whisking continuously, add mung bean flour mixture in a steady stream until incorporated, then stir continuously until thick (1-2 minutes). Spoon onto a lightly oiled 20cm x 30cm tray, smooth top and stand at room temperature until set and cooled completely (4-6 hours or overnight). Turn out on a board, slice lengthways into 1cm-thick pieces, then thinly slice lengthways to form thin noodles. Set aside.
Step 2
For chilli oil dressing, combine ginger, garlic and 80ml hot water in a bowl amd stand to infuse (20 minutes). Pass through a fine sieve (discard solids) into a clean bowl. Whisk in remaining ingredients to combine.
Step 3
Combine noodles and dressing to taste in a large bowl, toss to coat and serve at room temperature topped with peanuts and spring onion.
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