Mung bean vermicelli (glass noodles)
A very thin translucent noodle of mung bean starch, clear-slippery after soaking, gluten-free, for salads, soups and wok stir-fries.
Mung bean vermicelli (glass noodles, funchoza) is a very thin translucent noodle of mung bean starch, white when dry and clear-slippery after soaking or a short boil, with a neutral taste and a springy texture, gluten-free. It is added to warm and cold salads, soups, nabe, fillings for gyoza and spring rolls, wok stir-fries with vegetables and meat.
Calories, proteins, fats and carbohydrates per 100 g of product
Mung bean vermicelli (glass noodles), Raw: Calories 351.0 kcal, Proteins 0.2 grams, Fats 0.1 grams, Carbohydrates 86.1 grams per 100 g of product.
Recipes with this ingredient
Longkou bean vermicelli with zucchini and carrots is a refined dish of European cuisine that combines lightness, freshness, and rich flavors. With the delicate texture of the vermicelli and the crunchy vegetable mix, it is perfect for a light yet nutritious dinner. This recipe, inspired by Asian motifs, offers a subtle balance of sweet-sour and spicy notes achieved through lime, chili, and ginger. Sesame oil enhances the aroma of the ingredients while soy sauce adds depth to the flavor. Historically, such dishes emerged from cultural exchange between East and West, adapting traditional ingredients to new taste preferences. It is best served hot, sprinkled with toasted sesame seeds that add a nutty touch. A wonderful choice for those who appreciate harmony in flavors and textures!
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