Warm up with steaming bowls of Asian noodles with fresh ingredients and tasty sauces
Always dried and always super-thin. Made from mung bean starch, they need to be soaked in hot water until soft before cooking.
They turn clear and slippery when cooked, which is why they’re also called “glass” or “cellophane” noodles. Excellent in stir-fries
and soups.
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