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Cucumber Peel Jelly Noodles 3

Refreshing Cucumber Peel Jelly Noodles

This dish is not only a clever way to reduce waste but also a true celebration of texture and freshness. The natural green hue from cucumber peels makes the jelly noodles visually charming, while the homemade dressing brings a lively, appetizing kick. It’s gluten-free, simple to prepare, and absolutely refreshing.
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Course Side Dish
Cuisine Chinese
Servings 4

Ingredients
  

For the jelly noodles:

  • 150 g pea starch
  • 300 ml fresh cucumber peel juice from about 4–5 cucumbers, peel only, avoid white flesh
  • 1500 ml water divided

For the dressing:

  • 3 cloves garlic minced
  • 2 spring onions finely chopped
  • 2 –3 small red chilies sliced (optional)
  • 30 ml light soy sauce
  • 45 ml Chinese black vinegar
  • 15 –30ml chili oil optional
  • ½ tsp salt
  • ½ tsp chicken bouillon powder
  • ½ tsp sugar

You’ll also need:

  • A blender or food processor
  • A fine sieve or cheesecloth
  • A non-stick pot
  • A heatproof container glass or ceramic
  • A dough scraper or knife
  • A wooden rolling pin for stirring

Instructions
 

Make the cucumber peel juice

  • Wash the cucumber peels thoroughly. Blend them with 300ml of water until smooth. Strain through a fine sieve, pressing to extract all the juice. Discard the solids.

Mix and cook the jelly batter

  • In a non-stick pot, combine the cucumber peel juice, remaining 1500ml water, and pea starch. Use a wooden rolling pin to stir well until no lumps remain.
  • Place over medium-low heat and stir constantly with the rolling pin, scraping the bottom to prevent sticking. Cook until the mixture turns completely translucent.
  • Continue stirring for another 3–4 minutes over low heat to ensure the starch is fully cooked—this gives the jelly its signature bounce.

Set the jelly

  • Quickly pour the cooked mixture into a heatproof container. Smooth the top gently and let it cool completely at room temperature. Do not refrigerate—chilling will make the jelly brittle.

Slice and dress

  • Once set, run a dough scraper or knife along the edges to release the jelly, then slice or scrape into noodles.
  • Transfer to a bowl, add all dressing ingredients, and toss gently until evenly coated. Serve immediately.

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