EDEN Mung Bean Pasta (Harusame) are thin, translucent noodles made of 100% mung bean starch. Dough is extruded into thin noodles that are boiled and then naturally air dried. The dried noodles are then soaked in cold water for 10 to 20 hours, folded into bundles, and naturally dried again.
Mung beans Phaseolus aureus are believed to have originated in India where they are called 'moong dal,' or 'green gram' and have been a staple there for thousands of years. Mung beans was later introduced to southern China, Southeast Asia, Africa, and eventually to the Americas. Mung beans are traditionally used in making 'dal,' a thick bean paste widely used in India. Eventually it was discovered that the starch of the mung bean could be used as a thickener for soups and stews, and its starch makes excellent noodles.
Mung bean noodles are referred to as 'vermicelli' as they're long threadlike noodles, but their texture and color is unique. In China mung bean noodles are called 'fun see' or 'saifun'. In India they are called 'sevian' or 'China grass.' In Japan they are known as 'harusame' that translates 'spring rain'. Mung bean noodles are one of the most popular pastas in the Orient, especially in the hotter climates.
EDEN Mung Bean Pasta is wheat free and gluten free. According to FDA, "Diets low in sodium may reduce the risk of hypertension or high blood pressure, a disease associated with many factors." EDEN Mung Bean Pasta is very low sodium with no salt added. It is ideal for those with wheat and gluten sensitivity or those wishing to reduce sodium. It is a good source of iron and very easy to digest. Mung bean pasta has no noticeable taste and combines well with almost all other food. EDEN Mung Bean Pasta contain no additives, preservatives, or coloring agents.
EDEN Mung Bean Pasta cooks in 3 to 4 minutes. Their creamy, chewy texture adds delight to soups and salads. They're delicious seasoned with EDEN Soy Sauce, a dash of EDEN Brown Rice Vinegar, Mirin, and Toasted Sesame Oil, or drizzled with ponzu. Use EDEN Mung Bean Noodles like any pasta, and in traditional Japanese one pot dishes such as nabe, sukiyaki, and yu dofu. They are traditionally served during the hot summer months as they have a cooling effect, but they can be enjoyed year-round served hot or chilled. Mung bean pasta can be deep fried until puffed and crispy, drained, and used in chow mein.