The process involves hydrating and softening translucent, thin strands made from starch, often mung bean starch, to render them suitable for culinary applications. This typically entails soaking the dried noodles in hot or boiling water until they reach a pliable consistency. Once softened, they are ready to be incorporated into various dishes.
Proper execution is crucial because it directly affects the texture and overall palatability of the final dish. Incorrect preparation can result in either a gummy or overly firm texture, detracting from the intended eating experience. Furthermore, these noodles are valued for their versatility, low caloric density, and ability to absorb flavors, making them a popular ingredient in many cuisines across Asia.
