Those made of mung beans are mostly for Chinese and Thai dishes.
Soak in cold water for 20-30 minutes before use.
If noodles look very opaque (white), check the ingredients. If potato starch is blended, you need to adjust the cooking time, as noodles made with potato starch tend to absorb more moisture in a shorter time. Their texture tends to be softer (gooey, if cooking time is not adjusted).
Japanese harusame noodles are generally made of potato starch. Because of my preference, harusame in my recipes is mostly mung bean vermicelli.
Korean harusame
Made of sweet potato starch, and noodles stay relatively firm when cooked. For japchae and soup.
A great substitute for kuzukiri noodles (below) in nabe hotpot.
Kuzukiri
Clear noodles made from kudzu starch. For salad and nabe hotpot.
(Last updated: January 31, 2015)
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