Known as spicy green bean jelly noodle at Dainty Sichuan, this is a delectable slippery noodle salad. The noodles are simple to make and once set at room temperature they're cut into thin noodles with a brass Chinese noodle scraper. This tool can be difficult to find in Australia; you can simply hand-cut the noodles instead.
Note Mung bean flour and Chinkiang black vinegar are available from Asian grocers. Chilli oil is a key ingredient in many of these recipes. Although it's readily bought, the chefs at Dainty Sichuan make their own by frying 50gm coarsely chopped dried chillies with a little vegetable oil until fragrant. Blend with 500ml vegetable oil, steep for 24 hours, strain and it's ready.