Mung bean noodles

Mung bean noodles, also known as glass noodles, Chinese vermicelli, or cellophane noodles in various Latin American countries, are a type of pasta made from the starch extracted from mung beans (Vigna radiata). These noodles are notable for their light and translucent texture once cooked and are very popular in Asian cuisine, especially in Chinese, Thai, and Vietnamese recipes.

Origin: The mung bean is native to the Indian subcontinent and has been cultivated for thousands of years in Asia. Noodles made from its starch originated in China and have spread throughout Asia, becoming an essential ingredient in soups, stir-fries, and cold salads.

Properties: These noodles are low in fat and calories, making them a light option for many preparations. Being made from starch, they are naturally gluten-free, making them suitable for people with celiac disease or gluten sensitivity. They also have a moderate glycemic index. Although their protein and fiber content is low, they combine very well with legumes, vegetables, and proteins for nutritionally balanced dishes.

In the kitchen: Mung bean noodles require quick cooking or simply soaking in hot water to hydrate. Their soft and translucent texture makes them ideal for clear soups, fresh salads, stir-fries, and Vietnamese spring rolls. They absorb the flavors of sauces and broths very well, adding a delicate and refreshing touch to dishes.