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Mung Bean Glass Noodles

Mung bean glass noodles are translucent noodles made from mung bean starch and used in soups, stir-fries, salads, and dumpling fillings.

Mung Bean Glass Noodles — illustrative ingredient image

About Mung Bean Glass Noodles

Mung bean glass noodles are dried or fresh noodles made from mung bean starch and water, commonly formed into thin strands. They are rehydrated or cooked for soups, stir-fries, cold salads, spring-roll fillings, and dumpling or stuffed-vegetable fillings.

The noodles have a mild flavour that readily takes on sauces and broths. They are slippery and springy when hydrated, although thickness, length, blend composition, and cooking treatment can produce differences in their bite and handling.

They are pale before cooking and become translucent after hydration. Products are sold dried or fresh, usually as thin strands; rehydrating or cooking makes them translucent, slippery, and springy. The exact degree of translucency varies among products.

Ingredient type
derived ingredient

Forms & related ingredients

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Where mung bean glass noodles appears

1 linked foods

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Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for mung bean glass noodles

Names and romanised forms to recognise on menus and labels.

English

Mung Bean Glass Noodles

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Mung Bean Glass Noodles nutrition & diet

Mung Bean Glass Noodles nutritional value

Noodles, chinese, cellophane or long rice (mung beans), dehydrated

Per 100 g of the edible portion in the recorded food form.

Calories
351kcal
Protein
0.2g
Carbs
86.1g
Fat
0.1g

Reference values for the specific food form shown. Other varieties, brands and preparations can differ.

Portions & preparation

Treat these as a prepared starch noodle product and record dry versus hydrated state, cooking method, and drained edible portion. Check whether the formulation includes other starches, oils, or additives. Soups, stir-fries, salads, sauces, and fillings should be documented separately from plain noodles.

Compare the right form: Match references to mung-bean glass noodles in the same dry or cooked state and verify whether other starches or additives are included.

Diet considerations

Mung-bean glass noodles are plant-derived when made as described, but commercial formulations may include other starches or processing ingredients. Compatibility changes with meat, seafood, egg, sauces, coatings, and mixed fillings. Their portion-dependent carbohydrate pattern differs between plain noodles and complete dishes.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    May be compatible
  • Vegetarian
    May be compatible
  • Pescatarian
    May be compatible
  • Keto
    Not established
  • Paleo
    Typically incompatible
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Vegetarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Pescatarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Typically incompatible
Recorded common ingredients: Mung Bean Starch. Recorded common ingredients: Mung Bean. This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar). Recipes and products can differ. Recipes and products can differ.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: USDA FoodData Central — Noodles, chinese, cellophane or long rice (mung beans), dehydrated ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .