Arrowroot Noodles – A Rustic Flavor Expanding Worldwide
In recent years, Vietnamese dried arrowroot noodles have become increasingly popular in international markets due to their natural origin, gluten-free composition, and ease of preparation. The product is made from arrowroot starch – a root vegetable commonly grown in the northern mountainous provinces of Vietnam – resulting in noodles that are chewy, aromatic, and do not break apart when cooked. They have a distinctive translucent gray color and are completely unbleached.
Arrowroot noodles not only suit the taste of Vietnamese consumers but have also captivated global consumers thanks to their purity, high nutritional value, and convenience in storage and transportation. With a production process that meets export standards and attractive packaging, dried arrowroot noodles are now available in countries such as South Korea, Japan, the United States, and several European countries.
From traditional dishes like chicken mien, mixed mien, to clean eating menus, vegetarian dishes, and functional foods, arrowroot noodles are becoming an ideal choice for consumers who care about health and the natural origin of their food.