Product description Vermicelli noodles come in two varieties, some made from rice and these, which are formed out of mung bean starch. Also known as cellophane or glass noodles, they become translucent when cooked and can be used in stir-fries, soups and salads. They are a delicious, delicately-fine noodle which do not have much taste of their own but will absorb all the flavours of your dish. Japanese glass noodles are quick to cook and provide a lovely fine noodle base to soups and stir-fries. Translucent once cooked, these noodles are shorter and slightly thicker than vermicelli. They are formed from yam and potato flour, with no added artificial ingredients, so are perfect for the health conscious. Directions A soak in boiling water of just one minute is all that's needed before they're ready to use.
K**N
Great, easy to use and tasty with prawns
Great,easy to use and tasty with prawns,spring onions,peppers,and chilli
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