Thai Glass Noodles

Glass-coated, also known as boon-sen, cellophane noodles, mung bean noodles or green bean thread noodles are made of wheat from green mung beans. These noodles are translucent (give them the name glass-plated) and are very thin and wiry, a bit like a fishing spot. They are probably slower but difficult to handle. In Thailand, glass plates are usually found in Thai noodle soup, a thin soup, often served with fish balls, red pork (Moo Deng) or chicken. The glazed soups are popular in the evening and are also often given to sick people as it is considered healthy and easy to digest.

When canned glass plates become loose, smoother and easier to cut and work with. It is important to choose good noodles (from 100% poppies) because they continue to modify their shape and texture better than cheaper, low-grade versions.

The nuts are very good to absorb the taste of other ingredients in any dish. This means they are great for salads and dishes like baked crab or shrimp. They can also be transformed into cracked decorations with deep fires in very hot oil.

Being of green mung beans, they are also a good source of iron and selenium and are therefore useful nutrition for vegetarians. They are also ideal for people on a gluten-free diet.

To prepare glass plates: Put them first in the heat-resistant dish and pour or boil water over them. Soak for about 10 minutes, or until tender. Then simply add any plate, whether it is fried, stir or salad. If you are going to use them in soup, do not drink them first, but remember to absorb a lot of water while soaking, so you need to use extra fluid in any dish you do not drink. However, never mind if you are going to a deep fry as this can be explosive! Just dip them (dry!) ​​For a few seconds.

These noodles are used in many different Thai dishes and should be traditional traditional Thai cages. Store dried noodles for as long as you may want (as long as they are stored in a dry container and in a cool, dry place). They usually come in airtight packages so they only need to be stored in the store or similar and are easy to prepare anytime.

Source by Marc Lanna

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