Longkou vermicelli

Noodles are also very well known to us and our German cuisine as a saturation and basis for many dishes. Many think that Spaghetti and Co. originally come from Italy, their actual origin is Asian cuisine. Just that different noodles are used in Asian cuisine than in Europe. Glass noodles from Vermicelli are the best example of this.

Of course, glass noodles are not made of glass. Rather, they have received the name because of their transparency, which they accept in the cooking state. In reality, they consist of the strength of a legumes called Mung Bean, which has been grown in India and Southeast Asia for thousands of years.

Glass noodles - or "Longkou" - are one of the most widespread side dishes in Asian cuisine. They contain no fat, no protein and no salt. Another difference to the conventional noodles with us: they are not cooked separately in water, but only have to be soaked. Alternatively, they can also be added directly, soups or pan dishes. They are tasteless, but very quickly accept other tastes.

Ingredients: pea strength, corn starch, water, mung bean strength

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