These Glass Noodles are also called Cellophane Noodles, Longkou Vermicelli, Green Mung Bean Threads or Fun See.
Easy to prepare these only need soaking for a few mins before cooking or if being added to soups. Once cooked they are translucent hence the name 'glass noodle'.
Just place in a heat proof dish/bowl and pour over hot/boiling water - soak for about 5 mins or until soft and tender then use as required. Perfect in salads, soups & stirfries.
Alternatively for deep frying they do not need soaking. Deep Frying will result in a crispy noodle ideal as a garnish. Just drop into hot oil and remove as soon as they puff up. Be quick as it will only take seconds!
Ingredients: peas, cornstarch, green beans.