
Longkou products are very versatile and indispensable for Asian cuisine. Glass noodles are made only from starch and water. The starch for glass noodles can come from peas, corn and mung beans. The sticky, sweet-tasting base material is obtained from the kidney-shaped seeds of mung beans using a dry and wet grinding technique and mixed with water. Dangmyeon from Korea, also known as glass noodles, are made from sweet potato starch.
According to the packaging, glass noodles made from mung bean starch consist of approx. 88% carbohydrates and 2.5% fibre and contain no salt, no fat and no protein.
Glass noodles should not be confused with rice noodles (which tend to be matt white in colour).