By Akshara
July 13, 2026
When the monsoon weather sets in, the craving for fiery and pungent flavours naturally increases. Laphing is a popular regional street food that offers an intense sensory experience perfectly suited for gloomy afternoons. This cold mung bean noodle dish is characteristically slippery and absorbs a sharp dressing of soy sauce, raw garlic, and fierce chilli oil. The contrast between the chilled jelly noodles and the intense heat of the spices creates an addictive and refreshing snack. It brings vibrant Himalayan street food culture straight to your dining table.
1/2 cup mung bean starch  2.5 cups water  2 tbsp dark soy sauce  2 tbsp chilli oil with flakes  1 tbsp vinegar  3 cloves garlic, finely minced
Whisk the mung bean starch and water in a saucepan until smooth and cook over medium heat while stirring constantly until it becomes a thick translucent paste.
Pour the hot paste into a flat dish and allow it to cool completely until it sets into a firm jelly before slicing it into thick ribbons.
Whisk the soy sauce, chilli oil, vinegar, and minced garlic together in a small bowl to create a sharp and pungent dressing.
Toss the sliced mung bean noodles gently in the spicy dressing until every ribbon is thoroughly coated and serve immediately.