Mung Bean Noodles

Origin

Mung bean noodles are the same family as cellophane/glass noodles: starch extracted from mung beans, extruded, and dried. They appear throughout East and Southeast Asian home cooking.

How to make them

1. 01

   Soak in hot water until soft and translucent.

2. 02

   Drain and snip to manageable lengths if desired.

3. 03

   Add to soups near the end or stir-fry briefly with sauce.

4. 04

   Do not overcook—they can break into short pieces.

Storage

Dried noodles keep up to 2 years cool and dry. Prepared noodles are best the same day.

Popular dishes

• Glass Noodle Salad

  Thai or Chinese-style salads with herbs, chili, and protein.

• Hot Pot Noodles

  Added to simmering broths to soak up flavor.

• Ants Climbing a Tree

  Sichuan classic of glass noodles tangled with spicy minced pork.

• Chapchae / Japchae-Style

  Stir-fried glass noodles with soy, sesame, and colorful vegetables.

• Spring Roll Filling

  Soft mung-bean vermicelli tucked into fresh or fried spring rolls.