Mung Bean Glass Noodles
スープの旨味を最後の一滴まで吸い尽くす！弾力抜群の台湾春雨
Description
Glass noodles mainly made from mung bean starch. Thicker than Japanese ones and melt-resistant when heated, showing intense elasticity in hot pots and stir-fries.
Classification: For Everyone,Dried Noodles,Taiwanese Mung Bean Glass Noodles
Shops selling Mung Bean Glass Noodles
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Mung bean starch(sometimes mixed with pea or sweet potato starch)
Instructions
- [Prep/Usage]
- [Rehydrating] Before cooking, soak in warm water (or water) for 20-
- mins to soften, cut with scissors to easy-to-eat lengths.
- [Stir-fry] 'Ants Climbing a Tree', fried with minced pork and doubanjiang to absorb broth, is a staple.
- [Soup/Hot Pot] Tossed in at the end of Luwei or hot pot, it absorbs the complex umami soup to the limit like a sponge.
- [Migao Sub] In southern Taiwan, 'Dongfen Migao' exists, replacing sticky rice with glass noodles.
Learn more Substitutes, pairings, tips
Key spices
Tasteless and odorless to absorb flavors
Substitutes at Japanese supermarkets
Japanese domestic glass noodles (often sweet potato based, melts easily)
Pairing
Hot Pot, Luwei, Ants Climbing a Tree (Stir-fried glass noodles)
Trivia
[For Everyone] Boasts immense popularity as a 'noodle substitute' in Taiwanese night markets and Xiaochi shops. Perceived as lower calorie and healthier than wheat noodles, especially favored by young women. High-quality 100% mung bean Dongfen has unparalleled 'Q-Dan' (chewiness).
Eating tips & etiquette
[Unique Eating] For Taiwan breakfast, place pieces of crispy Youtiao (fried dough) over warm Dongfen soup (like You Doufu Xi Fen) to enjoy the texture contrast!
Allergen
None