Longkou Vermicelli (Mung Bean Glass Noodles)
中華春雨の絶対的スタンダード！熱に強く煮崩れしない緑豆の糸
Description
The absolute premium brand of what is sold in JP supermarkets as 'Mung Bean Vermicelli'. Originates around Zhaoyuan/Longkou in Shandong. Unlike potato or sweet potato starch noodles, being 100% mung bean makes it extremely heat-resistant despite being thread-thin. Doesn't melt into mush even when boiled long, maintaining a 'slippery, snappy' texture.
Classification: Everyone, Ingredient, Glass Noodles, Mung Bean, Longkou Vermicelli, Shandong, For Soup, Stir-fry
Shops selling Longkou Vermicelli (Mung Bean Glass Noodles)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Mung bean starch
- Water
Instructions
- [Typical Uses]
- [Steamed Scallops with Garlic & Vermicelli]: Pave under scallops to absorb umami and oil to the limit.
- [Ants Climbing a Tree (Ma Yi Shang Shu)]: The root of Mapo Vermicelli. Let the noodles absorb all the minced pork umami.
- Ingredient for shark fin soup or hot pot.
Learn more Substitutes, pairings, tips
Key spices
Tasteless and odorless、acting like a sponge to intensely absorb broth from other ingredients. Texture is snappy
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP supermarket mung bean vermicelli
Pairing
Steamed Scallops / Mapo Vermicelli / Various Soups
Trivia
When buying at Asian stores, check the ingredients: high-quality authentic ones that don't disintegrate are pure 'Mung Bean' (Lu Dou) without mixed 'Peas' (Wan Dou) or cornstarch.
Eating tips & etiquette
Chinese pros strictly use different glass noodles depending on the purpose. For 'absorbing soup broth (without melting)', nothing beats this 100% mung bean Longkou Vermicelli.
Allergen
None