EDEN Mung Bean Pasta (Harusame) is made of stone ground mung bean flour mixed with pure water to form dough. The dough is extruded forming thin noodles that are boiled and naturally air dried. The dried noodles are then soaked in cold water for 10 to 20 hours, folded into bundles and naturally dried again before weighing and packing.
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 for thousands of years. The mung bean 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 consumed in India. Eventually it was discovered that the starch of the mung bean could be used as a thickening agent in soups and stews, and with the invention of extruding machines it was found this starch also made excellent noodles.
Mung bean noodles are often referred to as 'vermicelli' because they're long thread like noodles, but they do not resemble Western vermicelli in texture or color. 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 the 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 made without salt. It is ideal for those with wheat allergies or those wishing to reduce sodium. It is a good source of carbohydrates and iron, and very easy to digest. Mung bean pasta has practically no taste and combines well with almost all other food. EDEN Mung Bean Pasta contain no additives, preservatives, coloring agents, or other additives.
Use EDEN Mung Bean Pasta like other pasta in salads, clear soups, Chinese hot and sour dishes, sweet and sour dishes, and 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. Mung bean pasta can also be deep fried until puffy and crisp, drained and used to prepare chow mein.