mung bean threads
Low in fat and carbohydrates, mung bean threads provide a source of plant-based protein and are naturally gluten-free, making them suitable for various dietary restrictions.
About
Mung bean threads, also known as cellophane noodles, glass noodles, or vermicelli (細粉絲 in Chinese), are thin, translucent noodles made from the starch of mung beans (Vigna radiata) rather than wheat flour. Originating in East and Southeast Asia, these noodles are produced by extracting starch from mung beans, forming it into thin strands, and drying them. The resulting product is nearly transparent, with a delicate, slightly chewy texture when cooked. The noodles have a subtle, neutral flavor that readily absorbs the tastes of accompanying ingredients and sauces. Unlike wheat-based noodles, mung bean threads are naturally gluten-free and contain minimal fat content.
Culinary Uses
Mung bean threads are staple ingredients in Chinese, Vietnamese, Thai, and Korean cuisines, where they appear in stir-fries, soups, salads, spring rolls, and cold noodle dishes. They cook rapidly (often requiring only a brief soak in hot water rather than boiling) and have a characteristic bouncy, smooth texture. These noodles are commonly paired with bold sauces, aromatic oils, and vegetables in preparations such as Vietnamese cold noodle salads (mien) and Chinese stir-fried dishes. Their neutral flavor and ability to absorb accompanying seasonings make them versatile for both light, delicate broths and intensely flavored sauces with garlic, sesame, or chili.