• You can read more details on ingredients, substitutions, variations, and other tips in my post that may answer your questions not covered in the recipe card
• This recipe yields about 810 grams (29 oz)

Prepare the mung bean noodles:

• Put the mung bean starch and salt in a medium-size pot. Add the water and whisk to mix until the thin batter is really smooth without any lumps. Then pour in the rest of the of the water
  
• Turn the heat on and cook over medium-low heat and keep stirring using a spatula, scraping the side and the bottom of the pot to prevent anything catching and getting burnt. Don't be tempted to crank up the heat. Keep stirring. It may seem like nothing is going to happen but trust me, once it starts to thicken, it happens almost instantly.
  
• You will start to feel something curdle and thicken at the bottom of the pot
  
• Continue to stir. Lower the heat to the lowest once that happens. It may seem very lumpy at first but yes...keep stirring for another minute.
  
• It should be very smooth and gooey and almost translucent. It took me about 7-8 minute of total cooking time.
  
• This is how the final texture looks like. Gooey, smooth, thick but pourable
  
• Pour this into a heat-proof pan immediately. I used a 9 x 13 pyrex glass container. You can use anything similar in size to get at least about 1 inch thick jelly. Let it cool down for 1 hour at room temperature and then transfer to a fridge to let it set and firm up into a solid mass, about 1-2 hours
  

Prepare the sauce:

• In a small saucepan, add fermented black beans, minced garlic, sugar, soy sauce, black vinegar, and sesame oil. Cook over medium heat until the sugar dissolves. Remove from the heat and stir in the chopped peanuts. Have a taste and adjust to your preference. It should be savory, spicy, tangy, and with just a hint of sweetness. Let the sauce cools down

To serve:

• Unmould the jelly noodles by turning the mold upside down. It should plop right out.
  
• Use a sharp knive to cut into strips of noodles
  
• It's up to you how thick or thin you want to cut, but not too thin or it break easily).
  
• Pour the sauce on top and then gently toss to mix. Only do this when you are ready to serve the noodles. If the noodles are soaked in the sauce for too long, it may turn watery. Garnish with fresh coriander leaves and serve immediately.