The invention discloses a production method of mungbean vermicelli. The production method comprises the following steps of: weighing the following 
starch raw materials in parts by weight: 500-550 parts of cassava 
starch, 50-65 parts of glutinous 
rice flour and 60-70 parts of mungbean 
starch; and weighing the following auxiliary raw materials in parts by weight: 10-15 parts of 
gracilaria lemaneiformis, 10-15 parts of pitaya flower, 3-5 parts of hawk tea, 20-30 parts of mushrooms, 3-5 parts of 
honeysuckle flowers, 3-5 parts of sugarcane top, 3-5 parts of 
dandelion, 1-2 parts of hawthorn, 2-3 parts of ginger, 3-5 parts of broadleaf holly leaf, 3-5 parts of boxthorn leaves, 3-5 parts of 
hibiscus sabdariffa, 3-5 parts of sweet-scented 
osmanthus and 3-5 parts of 
pericarpium citri reticulatae. The multiple traditional Chinese medicines, edible wild herbs and the like with homology of 
medicine and food are added to the raw materials of the vermicelli, so that the 
nutrition and health care values of the vermicelli increase, and after being eaten for a long time, the 
lotus root vermicelli has a health care function and can regulate body functions; and then undesirable constituents such as an aluminum compound are not added to the vermicelli, and meanwhile, after the vermicelli is cooked for a long time, the soup pasting can not be caused. The mungbean vermicelli is good in elasticity, flexibility and mouth feel.