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Bean threads. Transparent or shining noodles. Peastarch noodles. Mung bean sticks. Cellophane Noodles are great for soups, stir-frys of beef, pork and seafoods and also braised or red-cooked recipes used in Szechuan and vegetarian dishes.
Product of Taiwan.
Directions
To Prepare: Soak noodles in hot water for 10 minutes and cut with scissors into 2 inch lengths before simmering for 3 minutes in soup or stir-frying with meats and vegetables.
Ingredients
Potato Starch, Mung Bean Starch and Water.
Nutrition
|
5 servings per container
Serving size
(0 cup dry)
|
|
|
Amount per 0 cup dry
Calories
70
|
| % DV | |
| 6% | Total Carbs 17g |
