Glass noodle
Glass Noodles are a type of Asian noodle made from starch and water. They are often used in a variety of dishes, including stir-fries, soups, and salads.
History[edit | edit source]
The exact origin of glass noodles is unclear, but they are believed to have originated in China. They are a staple in many Asian cuisines, including Korean, Thai, and Vietnamese.
Production[edit | edit source]
Glass noodles are made from various types of starch, including potato starch, mung bean starch, tapioca, and cassava. The starch is mixed with water and then extruded or hand-rolled into noodles. The noodles are then boiled until they become transparent, giving them their characteristic "glass" appearance.
Culinary Uses[edit | edit source]
Glass noodles are versatile and can be used in a variety of dishes. They are often used in stir-fries, where they are combined with vegetables, meat, and sauces. They can also be used in soups, where they add a unique texture and absorb the flavors of the broth. In salads, they provide a satisfying chewiness.
Nutritional Value[edit | edit source]
Glass noodles are low in calories and fat, but they are also low in fiber and protein. They are a good source of carbohydrates, making them a good energy source.
See Also[edit | edit source]
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Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.Contributors: Prab R. Tumpati, MD