Longkou
Longkou Vermicelli Noodles
What it is
This is a type of thin noodle made from mung bean starch. It is a staple in many Asian cuisines. The noodles are translucent when dry and become soft and slightly chewy when cooked. They absorb flavors well, making them versatile for various dishes. The fine strands are delicate and cook very quickly.
How people cook with it
Vermicelli noodles are a popular choice for adding texture and substance to soups, salads, and stir-fries. Their light nature makes them a good base for absorbing sauces and broths.
- In hot noodle soups
- As a base for cold noodle salads
- Mixed into stir-fried dishes
- As a filling for spring rolls
To prepare vermicelli, it typically requires a brief soaking in hot water or a quick boil. The exact method depends on the thickness of the noodles and the desired texture. Overcooking can make them mushy, so it's important to watch them closely. After cooking, they are often drained and rinsed with cold water to stop the cooking process and prevent sticking, especially if they will be used in salads or stir-fries. They can also be added directly to hot broths to finish cooking.
How it differs from similar foods
Compared to wheat-based noodles, mung bean vermicelli has a lighter, more delicate texture and a slightly springier bite. Its translucent appearance when cooked is another distinguishing characteristic.
Who it is for
Home cooks and professional chefs preparing Asian-inspired meals often use these noodles.
How to keep the rest
Store any unused dry vermicelli in a cool, dry place, away from direct sunlight and moisture. Ensure the packaging is sealed tightly to maintain freshness and prevent the noodles from absorbing odors. Properly stored, they can last for a considerable amount of time.