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Mung bean starch noodles

Mung bean starch noodles are translucent noodles made primarily from mung bean starch and commonly used in soups, stir-fries, and cold dishes.

Mung bean starch noodles — illustrative ingredient image

About Mung bean starch noodles

Mung bean starch noodles are thin strands formed from mung bean starch and water, sometimes with other permitted starches or processing ingredients. They are used in soups, hot pots, stir-fries, salads, spring-roll fillings, and other cold dishes, where they take on surrounding flavours.

They usually have a neutral flavour and, after cooking, are translucent or glasslike with a slippery, springy or slightly chewy texture. Thickness and formulation affect their cooking time and final bite. Some products marketed as glass noodles contain starches besides mung bean starch.

They may be sold dried in nests, bundles, sheets, or cut strands. Dried noodles are rehydrated or boiled before use; soaking or cooking softens them and makes them translucent. The exact starch blend and any processing ingredients require label confirmation.

Ingredient type
derived ingredient

Forms & related ingredients

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Where mung bean starch noodles appears

2 linked foods

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Soups

Noodle dishes

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 starch noodles

Names and romanised forms to recognise on menus and labels.

English

Mung bean starch noodles

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

Mung bean starch noodles nutrition & diet

Mung bean starch 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

Record whether these noodles are dry, soaked, boiled, chilled, or drained, and verify that mung-bean starch is the primary ingredient. Consider the plain noodle portion apart from broths, oils, sauces, vegetables, and proteins. Hydration and cooking state must match the reference form.

Compare the right form: Match references to mung-bean-starch noodles in the same dry or cooked state and confirm composition, added starches, and brand formulation.

Diet considerations

These noodles are plant-derived when made primarily from confirmed mung-bean starch, but formulations can include other starches or additives. Compatibility changes with meat, seafood, egg, sauces, coatings, and fillings. Soups and stir-fries introduce different portion-dependent carbohydrate patterns than plain noodles.

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: .