Lungkow Glass Noodles Mung Bean Vermicelli 250 g (Pack of 10)

Product Information

Serving: 1 serving | Calories: 200 kcal | Carbohydrates: 30 g | Protein: 2 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 33 g | Monounsaturated Fat: 2 g | Trans Fat: 0. Add to stir-fries: Add cooked bean-threads (from one or two bundles) to stir-fried vegetables whose crunch provides a good textural contrast, such as snow peas or bok choy.

To make mung bean noodles, mung bean starch is extracted, dehydrated and formed into a noodle shape. Quick Asian Noodle Bowls: Featuring bean-thread noodles, these broth-y bowls might just become your go-to recipe when you crave a warming Asian-style dish in minutes. To make it stand out, the key is to use good quality chili oil/sauce which doesn’t need to be very hot but is highly aromatic. Team with mushrooms: Bean-thread noodles are good in dishes combined with earthy mushrooms, such as shiitakes or oyster mushrooms. The dried noodles are then soaked in cold water for 10 to 20 hours, folded into bundles, and naturally dried again.

You need to keep them wet (submerged in water) to prevent them from sticking once they hit the hot pan! Mung bean noodles, or glass noodles, are a traditional type of Chinese noodle that have a clear consistency, and can be found in all sorts of dishes from various Asian countries outside of China, including Japan, Indonesia, Thailand, Vietnam, and more. Bean thread vermicelli noodles – also known as cellophane noodles, suun, tanghoon, phing, dangmyeon, wun sen, bún tàu, or glass noodles – are a beautiful, transparent noodle, made from mung bean starch.

They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. Mung bean noodles provide 131 milligrams per cup, which is 24 to 31 percent of the daily recommended intake, or AI -- 550 milligrams for men and 425 milligrams for women, according to the Food and Nutrition Board of the Institute of Medicine.

Mung bean noodles (冬粉 or 粉絲) are made with mung bean starch and taste kind of like the noodles used for making Japchae (Korean glass noodle with veggies), but a bit thinner. Delicious seasoned with E den Soy Sauce, a dash of E den Brown Rice Vinegar, Mirin, and Toasted Sesame Oil, or drizzled with ponzu. Maybe you have come across these noodles in a dish before and just wasn't sure what they were, or what they were made of. The see-through noodles might seem delicate, but once they’ve been briefly soaked in boiling water they take on a strong and flexible, more conventional noodle consistency, adding great texture to soups and stir fries.

The mung bean noodles soak up the fragrance and flavor from the pork belly and the aromatic elements balance with the sweet and crunchy veggies to make this dish super tasty! The noodles themselves are flavorless but readily absorb the flavors of other ingredients added to the dish.

To prepare, place noodles in a heatproof bowl, pour over hot or boiling water and soak for 5 to 15 minutes, just until tender. Other types of starch, such as cornstarch, potato starch, sweet potato starch, and tapioca starch, are not suitable for this recipe. They’re lower in fat and calories than ordinary pasta, but they also don’t provide any fiber or protein to speak of.