Cut the noodles and assemble: When the mung bean jelly mixture is set, remove it from its container by placing a large plate or cutting board over the container and carefully flip. Grate noodles from the set jelly by using a noodle scraper or the largest holes of a box grater. Alternatively, you can cut thin strips with a knife.
Put a handful (about 1 cup) of noodles on each plate. For each serving, pour over a few tablespoons of the vinaigrette and garnish with cilantro leaves, blossoms (if using), peanuts, cucumbers, chile threads and scallions.
Cut the noodles and assemble: When the mung bean jelly mixture is set, remove it from its container by placing a large plate or cutting board over the container and carefully flip. Grate noodles from the set jelly by using a noodle scraper or the largest holes of a box grater. Alternatively, you can cut thin strips with a knife.
Put a handful (about 1 cup) of noodles on each plate. For each serving, pour over a few tablespoons of the vinaigrette and garnish with cilantro leaves, blossoms (if using), peanuts, cucumbers, chile threads and scallions.
Cut the noodles and assemble: When the mung bean jelly mixture is set, remove it from its container by placing a large plate or cutting board over the container and carefully flip. Grate noodles from the set jelly by using a noodle scraper or the largest holes of a box grater. Alternatively, you can cut thin strips with a knife.
Put a handful (about 1 cup) of noodles on each plate. For each serving, pour over a few tablespoons of the vinaigrette and garnish with cilantro leaves, blossoms (if using), peanuts, cucumbers, chile threads and scallions.
Cut the noodles and assemble: When the mung bean jelly mixture is set, remove it from its container by placing a large plate or cutting board over the container and carefully flip. Grate noodles from the set jelly by using a noodle scraper or the largest holes of a box grater. Alternatively, you can cut thin strips with a knife.
Put a handful (about 1 cup) of noodles on each plate. For each serving, pour over a few tablespoons of the vinaigrette and garnish with cilantro leaves, blossoms (if using), peanuts, cucumbers, chile threads and scallions.
