Bean thread noodles

Bean thread noodles, also known as glass noodles, cellophane noodles, or Chinese vermicelli, are a type of Asian noodle made from starch and water. They are often used in stir-fries, soups, and spring rolls.

History

The exact origin of bean thread noodles is unclear, but they have been a staple in East Asian and Southeast Asian cuisines for centuries. They are believed to have been first made in China, where they are known as fen si.

Production

Bean thread noodles are made from the starch of various plants, including mung beans, potatoes, sweet potatoes, and tapioca. The starch is mixed with water and extruded to form thin strands, which are then steamed and dried. The resulting noodles are transparent and have a jelly-like texture.

Culinary uses

Bean thread noodles are versatile and can be used in a variety of dishes. They are often soaked in water before cooking to soften them. In Chinese cuisine, they are commonly used in stir-fries, soups, and hot pots. In Thai cuisine, they are used in salads and spring rolls. In Vietnamese cuisine, they are used in soups and spring rolls.

Nutritional value

Bean thread noodles are low in calories and fat, but they are also low in protein, vitamins, and minerals. They are a good source of carbohydrates and can be a part of a balanced diet when combined with other nutrient-rich foods.

See also

• Rice noodle
• Soba
• Udon

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