Pea Vermicelli (Wan Dou Fen Si)
緑豆より強いコシ！高級レストランが愛用する「エンドウ豆の糸」
Description
Thin glass noodles made primarily from pea (Wan Dou) starch. Looks exactly like regular mung bean vermicelli, but because pea starch is even tougher, its greatest feature is 'not snapping easily' even in boiling water. Pro chefs sometimes specifically designate this for stir-fries (like Ma Yi Shang Shu) to ensure the noodles don't break in the pan.
Classification: Everyone, Ingredient, Glass Noodles, Wan Dou Fen Si, Peas, For Soup, Stir-fry, Bounce
Shops selling Pea Vermicelli (Wan Dou Fen Si)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Pea starch
- Mung bean starch(often blended)
- Water
Instructions
- [Typical Uses]
- [Mapo Vermicelli (Ma Yi Shang Shu)]: Maintains a beautiful, unbroken state even when wok-fried violently with minced meat and Doubanjiang.
- Pave under garlic steamed seafood.
- Makes salads (Liangban) that don't get watery, keeping a snappy texture long-term.
Learn more Substitutes, pairings, tips
Key spices
A level above mung bean vermicelli、offering a rubber-like、strong 'snapping' bite
Substitutes at Japanese supermarkets
Substitute with JP mung bean vermicelli (careful not to over-fry or it snaps)
Pairing
Mapo Vermicelli / All Stir-fries / Steamed Seafood
Trivia
It is by no means a 'fake/inferior version of mung bean'; the 'overwhelming defense against disintegrating from boiling' unique to peas is a highly excellent weapon against the violent wok-tossing in Chinese cooking.
Eating tips & etiquette
Among cheap 'Mung Bean Vermicelli' in JP supermarkets, 'Pea' (Wan Dou) or cornstarch is often blended to cut costs (since pure 100% mung bean is expensive).
Allergen
None