Saturday 8 June 2024


Homemade Chinese Mung Bean Glass Noodles Vermicelli Using the Philips VIVA Pasta Maker

Makes 23 yarns (portions) of approx. 33g each* +/- 750g of rice noodles (6-7 servings), Yield: 85%

* Each "extrusion-only" function of the Philips VIVA Pasta Maker yields approx. 33g of vermicelli for this recipe

Wastage/Loss: 28g/880g = 3%

Total time: 2.5 hours (Excluding cooking time)


1. 400g mung bean starch (66% of starch weight)
2. 100g tapioca starch
3. 100g potato starch
4. 1 tsp salt (5g)
5. 1 tsp lime juice (5g)
6. 1 TBS olive oil
7. 250g boiling water


Short Version:
1. Mix all the starches.

2. Add 250g boiling water and 5g lime juice.

3. Run a full cycle (incl. rough extrusion) and cut into short pieces. 

4. Cover with plastic wrap and microwave for 2.5 mins.

5. Add back to machine and extrude second time.

6. Extrude 3rd time with angel hair disc with 1 TBS olive oil added and oil angel hair disc. If the vermicelli gets a little sticky, fan it at where the noodles is extruded out and this issue will be solved without adding more flour or starch :-)

7. Cook for one minute in boiling water. Turn off the fire, cover with a lid, take it off the stove and let it blanch for another minute. Check for doneness by testing eating a strand.

8. Rinse under cold tap water until water runs clear and no longer cloudy. Ready to be used :-)

Detailed Version:

Mix flours:
1. Mix 400 grams mung bean starch, 100 grams tapioca starch, 100g potato starch and 1/2 tsp sea salt in a mixing bowl.

2. Add 250g of pipping hot boiling water and 5g of lime juice allow the flour to be cooked for about 30 seconds.

3. Stir and mix together roughly.

Philips Pasta Maker:
4. Add them into the pasta maker and mix twice of 6 minutes (after the first 3 minutes of mixing sound goes off, press pause, unplug and power on again to mix the second time) before first extrusion using the biggest disc you have. for one cycle of 3 mins. Don't worry if this first extrusion gives frayed noodles.

5. Cut the first extruded noodles into short pieces and pause the machine once all the noodles have been extruded out.

6. Cover with a wet kitchen towel or food plastic wrap and microwave for 2.5 minutes and place them back into the pasta maker.

7. Extrude all the noodles the second time and cut the second extruded noodles into small pieces and place them back into the pasta maker again.

8. When the noodles are all extruded out, add back the noodles into the dough chamber for the third time. This time extrude with your desired shaping disc. i.e. angel hair disc for example.

9. Pour 1 tbsp olive oil into the dough through the angel hair shaping disc or your desired disc.

10. Fix the angel hair disc or another shaping disc of your desire to the pasta maker. 

11. Continue to extrude the noodles for the third time until the whole program cycle is completed. At first, it will take a longer time, but after 3 minutes the vermicelli will be extruded faster. If the vermicelli sticks together, open the lid to let the hot air and water vapor out before continuing. Also fan it with a hand fan at the extruding point, and this issue will be solved. You don't have to flour the vermicelle with corn starch.

12. If there is still more dough in the machine, extrude them out using the extrusion button function.

13. Cut the noodles into your desired length.    

To cook:
14. Cook in boiling water for one minute until they float to the surface and continue until it reaches the one minute.

15. Turn off the fire, cover with a lid, take it off the stove and let it blanch for another minute. Check for doneness by testing eating a strand.

16. Drain, wash and rinse with cold running water until the water is no longer cloudy and you can no longer feel the slimy texture and the water runs clear.

17. Drain the noodles in a colander.

18. Form the cooked vermicelli into balls of yarns and allow them to air dry.

Video Demonstration of the method:

Additional Information:

I am so happy I succeeded in making mung bean vermicelli, as vermicelli made with mung beans is healthier. Traditionally, in China, vermicelli is made with mung beans. So as 龙的传人 (Descendants of the Dragon), why don't we continue in this great and glorious tradition :-) 

And I found that mung bean starch is sold in Copenhagen!! I have been going the Chinese Church in Copenhagen for 2 years now and it is only recently that I found out that there is a super-good Asian supermarket called UME Asian supermarket near the church in Amager!!! Imagine my delight on this discovery!! This comes at a time when I am about to embark on the journey of making mung bean vermicelli.

Mung beans contain a high amount of insoluble fiber and resistant starch, which undergo bacterial fermentation in the large intestine to produce butyrate. This short-chain fatty acid provides substantial protection against colon cancer by inhibiting DNA damage and cutting off the blood supply tumors require for growth. It is suitable for the microfibre in the gut and thus has the potential to improve the gut environment. Mung beans are low in fat and can contribute to a heart-healthy diet. They are also low in glycemic index. They have a lower glycemic index compared to other noodles, which may help in managing blood sugar levels. 

According to Frontiers, "Mung bean is one of the beans that people often eat in China (9) and is recommended for diabetics because of its high fiber content and low sugar content. At present, there is evidence that mung beans can ameliorate blood glucose, blood lipid, and blood pressure, protect the liver, and regulate immune activity."

According to the summary compiled by this person (bless him or her, as it saved me much time from writing summary :-P), "mung bean noodles are low on the totem pole of the Glycemic Index, coming in at 28, probably as low as you can go for a noodle. While not a powerhouse of nutrients, they do contain about 3 milligrams of iron in a cup of dehydrated mung bean noodles, which translates to 38 percent of the 8 milligrams of iron men require on daily basis and 17 percent of the 18 milligrams women should have each day. Iron moves oxygen around in your body, and it plays a role in the production of energy. Although it's not a significant amount of zinc, that same portion of mung bean noodles has 0.57 milligram of the mineral, which is 7 percent of the 8 milligrams women need each day and 5 percent of the 11 milligrams men require on a daily basis. Zinc protects your cells from damage and helps with wound healing as well."

Our family doesn't suffer from diabetics, so why am I spending so much time on this? This is called prevention is better than cure.

First, I am developing it for Pa. I saw first hand his sufferings from diabetes first hand and was helpless in helping him. I was too young then. I didn't have the capacity to develop healthy recipes for him that are tasty and satisfying enough. 

Is it too late now?

No, I am doing this in memory of Pa. And this will be of help to others too (that's an exaggeration of course, I am sure the other people are way more advanced than me in this endeavor, but that shouldn't stop me from my project :-))

Secondly, diabetic diet is the most healthy diet. It's actually a diet that we all should eat, really. So by eating healthy, albeit a "diabetic" diet, we will prevent ourselves from developing diabetes. 

Thirdly, I would like our children to develop a good and healthy eating healthy habit from young.

If you don't have Philips Pasta Maker, you can still have fun making mung bean noodles by following this other recipe:

Or you can just buy mung bean vermicelli off the shelves of course :-)

P.S. Actually this recipe is still not the healthiest. In the continuation of the project, I will see if making mung bean vermicelli with 100% mung bean starch works :-)


This is the mung bean starch from the UME Asian supermarket in Amager and it costs 19.95 DKK per pack.

These are the tapioca starch and potato starch.

In a mixing bowl, add 200g mung bean starch.

Add 200g tapioca starch.

Add 100g potato starch.

Add 1 tsp salt

Add 250g of boiling water and 5g lime juice.

Mix well.

Add into the pasta machine.

Mix twice and exclude.

This is how the dough looked like after sometime.

Cut the noodles into shorter pieces and and wrap them with a food plastic wrap.

Microwave for 2.5 minutes.

Add them back to the pasta maker.

Extrude the second time.

This is how the dough looked like.

Cut them into smaller pieces again.

Add back to the pasta machine and add 1 tablespoon of olive oil through the back of tagliatelle shaping disc or your desired shaping disc.

Extrude the third time into vermicelli :-)

Look how beautiful they are :-) I am so proud of myself :-)

Each "extrusion-only" function from the Philips Pasta Maker takes 3 mins and yield approx. 33g of mung bean vermicelli. You will need 2-3 portions for each serving per person.

Bring to boil a pot of water and 1/2 teaspoon of salt. Add 2 portions of 66g of vermicelli and cook for 1 min or until they float up. Give them a quick stir. 

Then remove from stove, cover with lid and let it continue to cook for 1 min.

Rinse in cold tap water until the water runs clear and no longer cloudy.

Drain the vermicelli in a colander and they are ready to be used :-) 
Or form the cooked vermicelli into balls of yarns and allow them to air dry.

Here it is served tossed with a bit of soy sauce and Chinese sesame oil, and garnished with a bit of spring onion :-)

Store uncooked vermicelli in air-tight containers for 5 days in the fridge or 8 months in the freezer. Cook directly without thawing.

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