Mung bean noodles

Mung bean noodles, also known as glass noodles or cellophane noodles in some regions of Latin America, are a type of translucent and thin pasta made from the starch extracted from mung beans (Vigna radiata). Their light texture and ability to absorb flavors make them a very popular ingredient in Asian cuisine, especially in dishes such as soups, stir-fries, and salads.

The mung bean is native to South and Southeast Asia, and its cultivation has spread to numerous regions due to its nutritional benefits and versatility. The noodles obtained from this starch are naturally gluten-free, making them an ideal option for people with intolerances or those looking for lighter alternatives in their preparations.

Among their properties, their low calorie content and contribution of fast-digesting carbohydrates stand out. Being almost 100% starch, they have little protein and fiber, but they are highly valued for their texture and adaptability to different culinary techniques. In Latin American cuisine, depending on the country, they may be called crystal noodles, glass noodles, or simply bean noodles.

To cook them, they are generally soaked in hot water until softened, then incorporated into stir-fries, soups, or fresh salads. Their neutral flavor allows them to be combined with intense sauces and vegetables, adding volume without altering the dish's profile.