Bean strings, also known as cellophane noodles or Chinese vermicelli, are made from mung beans and are a popular ingredient in Asian cooking. They are gluten-free and absorb the flavors of other ingredients in a dish. Bean strings are a good source of selenium and iron, but are tasteless on their own. They are used in soups, stir-fries, and dumplings, and are a common ingredient in dishes around the world. They are sold in dry bunches and need to be soaked in boiling water before cooking.
A string bean is a noodle made with mung bean. Bean strings have virtually no flavor on their own but easily absorb the flavors of other ingredients in a dish. Their versatility makes them a widely popular ingredient in Asian cooking and they are commonly used to add bulk to soups and stir-fries.
Bean string noodles are known by a variety of names around the world, but are mostly called cellophane noodles, mung bean strings, glass noodles, or Chinese vermicelli. They aren’t made from wheat, so bean strings are promoted for use in gluten-free diets. Chefs recommend using only bean strings made with 100% ground green beans, even though cheaper varieties, made from wheat, are offered in most stores. Authentic bean strings are considered a good source of selenium, which is a cancer-fighting antioxidant, and iron, which boosts energy levels. Bean floss noodles are high in calories, at 491 per cup (150 g), yet low in fat at less than one gram per cup.
On their own, bean strings are healthy but tasteless. They’ll take on any accompanying flavor so they make for a hearty filling for dumplings and an easy side dish for spicy shrimp or chicken entrees. A popular dish using bean string noodles is called “Ants Climbing a Tree” and consists of stewed noodles and spiced ground pork. Bean strings are not to be confused with rice vermicelli, which turns white when cooked.
Making bean strings is considered quite simple. They’re sold in dry bunches of homemade noodles, usually in the Asian food section of grocery stores, and need to be soaked for at least five minutes in boiling water to make them more manageable. Sometimes, it takes up to 15 minutes in hot water for the noodles to become tender. Cutting bean strings into small pieces is not recommended because they become slippery when cooked and small pieces are difficult to hold. Bean fillets intended for soups don’t have to be cooked in advance; Refried bean fillets make a popular side dish.
Dishes that include bean string noodles are common around the world. In Korea, a popular dish called japchae is made from noodles, sesame oil, beef, vegetables, soybeans, and sugar; in Pakistan, bean strings are almost always used in desserts made with cream and dried nuts. Hawaiians call bean fillets “long rice” and often serve them with chicken broth.
Protect your devices with Threat Protection by NordVPN
