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

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

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

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

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

• Rice noodle
• Soba
• Udon

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