Peel the cucumber and blend the peel with the water to make cucumber juice, filter the juice through a sift to get rid of any debris, thinly slice the rest of the cucumber for serving.

The ratio of mung bean starch to water should be 1:5.5 to 1:6.

Pour a little of the cucumber juice, about 1 cup, into the starch while stirring constantly, until the starch is dissolved in the liquid.

In a large pan, heat the rest of the liquid until you see small bubbles start to form at the bottom of the pan.

Pour the starch mixture into the pan slowly while stirring vigorously.

Once the mixture becomes consistent and translucent, take it off the heat.

Pour into a large bowl, and let it cool down at room temperature.

It takes a couple of hours for the jelly to set, once it feels sturdy to touch, flip the bowl over and release the jelly.

If making the chili oil, heat the oil with the bay leaf and peppercorn over medium heat for 15 minutes.

Gather the rest of the spices, scallion, and garlic into a bowl, pour the hot infused oil over them.

When ready to serve, place the mung bean jelly noodles in a bowl, top with chopped cilantro, sliced cucumber, and roasted peanuts, and pour the seasoning sauce over.