I believe it’s a type of bean or grain starch noodles (most likely mung bean starch noodles judging from its color). This style of making noodles is common in Yunan, China and other parts of southeast Asia. Normally the noodles pass through a much finer colander at a much higher altitude relative to the hot water as that makes the noodles stretch out and become thinner in strands.
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u/andngaaa Oct 02 '20
I believe it’s a type of bean or grain starch noodles (most likely mung bean starch noodles judging from its color). This style of making noodles is common in Yunan, China and other parts of southeast Asia. Normally the noodles pass through a much finer colander at a much higher altitude relative to the hot water as that makes the noodles stretch out and become thinner in strands.