Cellophane noodles

Glass noodles are a noodle-like insert in the East Asian cuisine. They are very thin and cooked state almost transparent.

Production

Glass noodles are made using only the strength of the mung bean and water. From the kidney-shaped seeds is obtained with a dry and wet grinding of tacky, sweet tasting base and mixed with water. The glass noodles also called Dangmyeon from Korea, however, be made ​​from sweet potato starch. Glass noodles made from mung bean starch are made according to package data from approximately 88 % carbohydrates and 2.5% fiber and contain no salt, no fat and no protein.

Glass noodles are not to be confused with (rather dull whitish ) rice noodles.

Preparation

In contrast to other types of pasta noodles are not cooked in general, but soaked in water and fried or added directly to soups. They can also fry. The noodle itself is pretty tasteless, but readily combines with other flavors and is therefore usually prepared along with other flavoring ingredients.