 Fan pei or "fan pi" stir-fried with pork | |
| Type | Chinese noodles |
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| Place of origin | China |
| Main ingredients | Mung beans |
| Mung bean sheets | |||||||||||||||
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| Chinese | 粉皮 | ||||||||||||||
| Literal meaning | noodle skin | ||||||||||||||
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| Traditional Chinese | 綠豆粉皮 | ||||||||||||||
| Simplified Chinese | 绿豆粉皮 | ||||||||||||||
| Literal meaning | mung bean noodle skin | ||||||||||||||
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Mung bean sheets are a type of Chinese noodle. It is transparent,flat,and sheet-like. They can be found,in dried form,in China and occasionally in some Chinatowns overseas.
Similar to cellophane noodles,mung bean sheets are made of mung beans,except they are different in shape. The sheets are approximately 1 cm wide,like fettuccine noodles. They are produced in the Shandong province of eastern China (where cellophane noodles are also produced),as well as in the northern city of Tianjin,and have a springier,chewier texture than the thinner noodles.
Mung bean sheets are used for cold dishes,hot pots,and stir-fried dishes,in conjunction with sliced meats and/or seafood,vegetables,and seasonings. One such dish is liang fen,where the noodles are served cold with chili oil.
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Japchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. Japchae is typically prepared with dangmyeon, a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.
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Mung bean sprouts are a culinary vegetable grown by sprouting mung beans. They can be grown by placing and watering the sprouted beans in the shade until the hypocotyls grow long. Mung bean sprouts are extensively cultivated and consumed in East and Southeast Asia and are very easy to grow, requiring minimal care other than a steady supply of water. They are often used in school science projects.
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Liangfen, also spelled liang fen, is a Chinese legume dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer. It is most popular in northern China, including Beijing, Gansu, and Shaanxi, but may also be found in Sichuan and Qinghai. In Tibet and Nepal it is called laping and is a common street vendor food. In Kyrgyzstan it is an ingredient in a noodle dish called ashlan fu.
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The Eurasian cuisine of Singapore and Malaysia is a type of fusion cuisine.
Laghman is a dish of meat, vegetables and pulled noodles from Uyghur cuisine and Central Asian cuisine. In Chinese, the noodle is known as latiaozi or bànmiàn.
