Bean Starch Sheets

Bean Starch Sheets are made from Mung Bean Flour.

The flour is wet, rolled out into thin, round sheets and put on bamboo mats to dry. They look a bit like flour tortillas, though they are very brittle.

They are sold in packages. To use, soak in hot water for 20 to 30 minutes, then boil or steam for 5 minutes to heat and rinse under cold water. They are usually cut into small squares or shredded into strips and incorporated into a dish as a noodle. Or, once rehydrated, they can be used as a wrap for ingredients such as shrimp or ground shrimp, then deep fried.
Called "fun pei" in Chinese.

Also called:

Mung Bean Flour, Mung Beans

Acorn Noodles, Bean Starch Sheets, Buckwheat Noodles, Bukkake Udon Noodles, Cornstarch Noodles, Dang Myun Noodles, Egg Noodles, Glass Noodles, Harusame Noodles, Hiyamugi, Ito Konnyaku, Rice-Flour Noodles, Somen Noodles, Spätzle, Udon Noodles, Yam Noodles

Pasta for Baking, Pasta for Salads, Pasta for Sauce, Pasta for Soup, Pasta for Stuffing, Stuffed Pasta