Vermicelli (glass noodles) are a noodle-like side dish in East Asian cuisine. They are very thin and become almost transparent after being cooked.
The glass noodles are made of bean starch and contain neither salt nor fat. They should never be confused with (rather matt-white) rice noodles.
Versatile in use
- Short cut
- Long “Lungkow”
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Good to know
Unlike other types of noodles, vermicelli is generally not boiled, rather reconstituted and softened in water. Afterwards they can be pan-fried before being added directly into soups. They are suitable to deep-fry. The pasta itself is of neutral taste, but easily blends with other added aromas, which is why it is usually prepared in a mix with other flavourful ingredients.
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