Soy Vermicelli is a versatile and healthy food, much loved in Asian cuisine for its light texture and ability to absorb the flavors of sauces and ingredients. Made from mung bean starch, these thin, transparent noodles offer a gluten-free alternative to traditional wheat noodles. Here's an overview of their characteristics and the best ways to use them in the kitchen.

Characteristics

Natural Ingredients : Soy Vermicelli are made primarily from mung bean starch and water, making them a naturally gluten-free option. They are an excellent choice for those with gluten intolerance or looking for a lighter meal option.
Texture and Flavor : These noodles have a soft, slightly chewy texture when cooked, and their neutral flavor makes them perfect for absorbing the flavors of sauces and other ingredients they are made with.
Versatility : Soybean Vermicelli is extremely versatile. It can be used in a variety of dishes, including soups, salads, stir-fry dishes, and even spring rolls.

Nutritional Benefits

Low Calorie : Soy Vermicelli is a low calorie option, perfect for those looking to maintain a balanced diet.
Source of Complex Carbohydrates : They provide long-term energy thanks to the complex carbohydrates contained in mung beans.
Gluten Free : Being made with mung bean starch, they are completely gluten free, making them suitable for people with celiac disease or gluten sensitivity.

Preparation method

Soak the vermicelli in hot water for about 5–7 minutes , until soft.
Drain well and use directly in pans, soups or salads.
Or boil them for 2–3 minutes , then cool them under cold water to keep them elastic.

Usage Tips

– In Asian soups or hotpots .
– Sautéed with vegetables, meat or tofu .
– In cold oriental-inspired salads .
– As a filling for spring rolls – cut into small pieces and mixed with cabbage, carrots and mushrooms.
– Excellent for gluten-free and light dishes.

Lungkow Vermicelli · 500 g