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Cornstarch Noodles



Cornstarch Noodles are noodles made in the Philippines from cornstarch, rice flour and water.

They are sold dried, and are very brittle like this. Some manufacturers ship them in special foam bags because of this.

They are translucent and slippery when cooked.

Cooking Tips

Soak in hot water first to soften them before using in soups or salads.

Language Notes

In Tagalog, they are called "pancit luglug". "luglug" is meant to be the sound made while they are being drained.

Noodles

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

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Also called:

Luglug Cornstarch Sticks

Citation

Oulton, Randal. "Cornstarch Noodles." CooksInfo.com. Published 28 June 2005; revised 30 July 2007. Web. Accessed 05/26/2016. <http://www.cooksinfo.com/cornstarch-noodles>.

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