Longkou Funsee Vermicelli (Wun Sen) 1KG
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.
