Mung bean vermicelli
Thin translucent noodles extruded from mung bean starch, sold dried in small bundles. They contribute no flavour of their own but soak up the broth greedily, turning slippery and light, and are what turns a quick rolling soup (滾湯) into a meal; they go in for only the last few minutes so they do not turn mushy.
TCM properties
Nature · neutral Flavour · sweet、bland
Traditional food therapy
In Cantonese home cooking glass noodles are valued less as a tonic than as an easily digested carrier of the broth's flavour, making a light soup substantial enough to serve as a meal.
Preparation
Soak in cold water for 30 minutes until soft and snip into lengths; drop them in for the last 2 to 3 minutes only, or they go mushy.
Origin
Around Longkou and Zhaoyuan in Shandong, the home of Longkou vermicelli. AU retail is Longkou-style mung bean vermicelli
Availability in Australia
Easy to find
