Longkou Funsee Vermicelli (Wun Sen) 8x50G
Thai Noodles come in many forms, for example in Asian countries you will find "Rice vermicelli" which is a thin form of rice noodles these are also referred to as 'rice sticks', but should not be confused with Glass noodles (cellophane noodles), a different Asian type of vermicelli made from mung bean starch or rice starch or Corn Starch (known as Cornflour in the UK) rather than rice grains themselves, they are called Glass or cellophane noodles because of the see through appearance once cooked and are known in Thai as "Wun Sen" and are commonly used in a salad called "Yam Wun Sen" or another dish called Phat Wun Sen".
Egg noodles are a basic egg and flour noodle, and in Japanese cooking you will find the "un-don" noodle", while if you are in the Italian parts of the world noodles have a totally different structure. There is also the "Longevity Noodle" this actually called the Yi Mein, and can be eaten in many dishes, this is eaten in Chinese culture to celebrate a birthday. There is also "Rice Flakes" (Khao Mao) made from a not fully matured gluteus rice grain, this is known in the western world as Flattened rice, it is commonly used in south Asia as a breakfast staple, and is also used in desserts.
Most people think of dried noodles as "instant Noodles" these are often criticized in western countries as being a unhealthy or Junk Food, but a single serving of instant noodles is high in carbs, salt, and fat but low in protein, fibre, vitamins, and essential minerals. Instant Noodles are normally sold in a precooked and dried block with flavouring powder and/or seasoning oil. The flavouring is usually in a separate packet, although in the case of cup noodles, the flavouring is often loose in the cup. Some instant noodle products are seal-packed; these can be reheated or eaten straight from the packet/container. Dried noodle blocks are designed to be cooked or soaked in boiling water before eating but can be consumed dry. The dried noodle block was originally created by flash frying cooked noodles, and this is still the main method used in Asian countries, but air-dried noodle blocks are favoured in Western countries.
Ingredients: Mung Bean Starch.
