Soaked mung beans blended with plant-based milk, baking powder, cornstarch, turmeric, and nutritional yeast scramble up like real eggs — same savory taste and consistency, way cheaper.

This refreshing cold noodle dish is a signature from chef Mei Lin at 88 Club in Beverly Hills. It’s everything you want in a summer noodle dish. Made from easy-to-prepare mung bean jelly, the slippery ...