SAYFON Mung Bean Vermicelli (Briefly) 70 g X 6 pack Glass noodles made from mung beans are one of the most popular legume-based processed food products in Asia, particularly in Thailand, China, Japan, and Korea. This type of noodle is made from 100% pure mung bean starch through a special production process that results in translucent, glass-like strands with a pleasantly chewy texture that maintains its integrity when cooked. The production process of mung bean glass noodles begins with the selection of high-quality mung beans, which are soaked and finely ground to separate the starch from the pulp. The extracted starch is then mixed with water in precise proportions before being steamed to perfection. The cooked starch is rolled into thin sheets and cut into strands of various sizes, which are then properly dried to preserve quality and extend shelf life. Mung bean glass noodles offer notable nutritional benefits, containing approximately 80-100 calories per 100 grams. They serve as an excellent source of complex carbohydrates that digest slowly, providing prolonged satiety. With their low glycemic index, they are particularly suitable for those managing blood sugar levels. Being naturally gluten-free, they also make an ideal alternative for individuals with gluten intolerance. In culinary applications, mung bean glass noodles demonstrate remarkable versatility, suitable for both hot and cold dishes such as Thai glass noodle salad (Yum Woon Sen), dry hotpot, Chinese crispy noodles, or various soup preparations. The proper cooking technique involves soaking them in water for about 10-15 minutes before blanching in boiling water for no more than 2 minutes to maintain their optimal texture. When compared to other types of glass noodles, the mung bean variety stands out with greater transparency and a more pleasantly chewy texture than those made from sweet potato or cassava starch. Their relatively neutral taste profile allows them to absorb flavors from seasonings and sauces more effectively. Beyond traditional culinary uses, modern innovations have transformed mung bean glass noodles into various health-oriented products such as fiber-enriched or high-protein versions, catering to the growing demand from health-conscious consumers in today's market. Mung Bean Vermicelli (Briefly) Select Quality Mung Beans: Choose whole mung beans without any impurities. Wash Mung Beans: Rinse the mung beans thoroughly to remove dust and dirt. Soak Mung Beans: Soak mung beans in clean water for about 6-8 hours to soften them. Grind Mung Beans: Grind the soaked mung beans into a fine paste. Filter the Starch: Strain the ground mixture to separate the starch water from the bean residue. Allow Starch to Settle: Let the filtered starch water sit until the starch settles at the bottom. Remove Excess Water: Pour out the clear water, leaving only the mung bean starch. Dry the Starch: Dry the starch by baking or sun-drying until fully dried. Knead the Starch: Knead the dried starch with water until it forms a smooth dough. Shape the Vermicelli: Press the dough through a mold to form thin vermicelli strands. Boil the Noodles: Boil the noodles in hot water until cooked. Rinse in Cold Water: Rinse the boiled noodles in cold water to cool them down and improve texture. Dry the Noodles: Dry the noodles again for long-term storage. Cut into Lengths: Cut the vermicelli into desired lengths. Packaging: Pack the vermicelli in bags or containers for sale. Labeling: Attach labels with product details and expiration date. Quality Check: Inspect the noodles for quality and hygiene before shipping. Store in Dry Place: Keep the vermicelli in a dry place to maintain freshness. Transport: Deliver the vermicelli to stores and consumers. Ready for Sale: Mung bean vermicelli is now ready to be cooked and served.