Six facts about Glass noodles you may not know

Six Facts about Glass Noodles You May Not Know

Glass Noodles V.S Wheat Noodles

What are the Asian Staple Foods?

Introduce Different Options of Asian Staple Foods.

In Asian countries, the most common staple foods are rice, noodles, dumplings, etc. Most staple foods are based on starch, and the choice of different staple foods determines our intake of starch. Today, let's focus on noodles, and talk about some of the commonly used noodle dishes in our daily lives, such as rice noodles, glass noodles, oil noodles, spaghetti, udon noodles, ramen, and more. With countless options available to the public, different types of noodles offer different textures. By using different cooking methods and seasonings, a variety of flavorful dishes can be created. In Asian regions, each country's noodle cuisine is unique and full of character.

> Click here to see A unique food culture in Asia: Glass noodles

Why has Glass Noodles Become the New Diet Choice?

With the changing modern lifestyle, people often face issues of imbalanced and unhealthy diets, lack of exercise, and long hours of sitting, which leads to an increasing number of health problems such as obesity. To tackle this issue, many people not only rely on exercise to improve their physical condition but also make dietary changes to improve their health.

Most of the starch in noodles is refined starch, but glass noodles and wide noodles are mostly made from potato starch or mung bean starch, and can also be made from corn starch or tapioca starch. The calorie content of glass noodles depends on the amount of water they absorb, and the choice of soup base and ingredients also plays a significant role in the calorie intake.

Are Glass Noodles High in Calories?

Comparison of noodle calories

The calorie chart is just for reference. However, it is important to note that both udon noodles and glass noodles are primarily made from starch. Udon noodles contain 68 grams of water per 100 grams and are relatively low in calories, while glass noodles only contain 12 grams of water per 100 grams, making them more calorie-dense.

Therefore, the cooking method is also crucial. Cold glass noodles usually have less oil, and for hot pot dishes, people often choose rice, glass noodles, or vermicelli as the main ingredients. Based on nearly 50 years of sales experience, Sunright has found that women and fitness enthusiasts tend to choose low-GI and gluten-free glass noodles as their main source of carbohydrates. However, it is important to note that glass noodles have a high water absorption rate and can quickly absorb the high-calorie and high-sodium soup, so cooking order is crucial. It is recommended to cook the glass noodles first, then cook the meat and processed foods like meatballs that release a lot of oil and fat into the soup.

In addition, it is recommended to consume less processed foods like meatballs and dumplings, and use low-calorie and less processed seasonings and sauces. It is also important to consume more vegetables to ensure sufficient dietary fiber intake.

＞Click to see Vegetarian New Life: Exploring the nutritional value and cooking method of glass noodles.

What are the Types of Sunright''s Glass Noodles?

1. Long-cooking type: potato starch, mung bean starch >>> Green Crystal Vermicelli

2. Quick-cooking type: potato starch, tapioca starch >>> vermicelli, vermicelli, vermicelli, single-pack vermicelli

3. Wide noodles: potato starch, tapioca starch >>> wide vermicelli

4. Organic vermicelli: organic potato starch (China), organic mung bean starch (China)>>>Organic Vermicelli, Organic Wide Vermicelli

How Much Do You Know About the Cultural Background of Glass Noodles?

Glass noodles, originally from Longkou City in China, have a history of over 300 years. Longkou has been a port city since ancient times, and the majority of glass noodles are produced in Yantai and Zhaoyuan of Shandong Province and transported to various parts of the world through Longkou Port. At that time, there was no brand awareness, and many brands were named after Longkou to sell their products, thus creating the origin of Longkou glass noodles.

Today, glass noodles are one of China's traditional specialties. Longkou's glass noodles are of superior quality due to the good raw materials, suitable climate, and fine processing, earning the title of "King of Glass Noodles."

With the passage of time, glass noodle makers gradually expanded from Shandong to other cities and coastal areas such as Fujian and Guangzhou. Glass noodle production is a labor-intensive industry that relies on the experience and touch of the makers. Therefore, many masters have established their own schools to teach younger generations how to make high-quality glass noodles. As a result, glass noodles have expanded from China to Southeast Asian countries such as Vietnam, Thailand, and Taiwan.

However, with the advancement of processing technology, many glass noodle factories have introduced automated production to replace labor. The Sunright Glass Noodle Factory has introduced semi-automated production equipment while retaining the excellent craftsmanship of traditional masters. In addition, with the support of the government, AI smart production has been introduced, transforming the traditional labor-intensive glass noodle industry into a production factory based on technology and AI.

Mung beans are abundant in the Shandong region of China, so the early glass noodles were mainly made from green bean starch. However, with the advancement of processing technology, transparent and elastic glass noodles can now be made using non-green bean starch such as potato and tapioca starch. The Sunright Glass Noodle Factory has developed the use of alternative starches to effectively shorten the cooking time of glass noodles, making it easier for consumers to enjoy this delicious food at an affordable price.

＞Click me to try Chinese instant vermicelli 【Dragon Chef】 spicy wide vermicelli noodles, 【Dragon Chef】 Sichuan hot and sour vermicelli noodles

How are Sunright's Glass Noodles Make?

Mixing→Cooling→Chilling→Thermalizing→Drying→Packing in boxes

During the production of glass noodles, a large amount of water resources are consumed. In order to practice circular economy and fulfill corporate responsibility for environmental protection, natural settling agents are first used to treat wastewater. The treated water is then discharged into an earthworm-fish-vegetable symbiotic system, allowing the wastewater to be reused. At the same time, this system can also produce organic vegetables without pesticides or chemical fertilizers, which are then returned to institutions and communities around the factory to achieve resource sharing and conservation.