<ul><li>Bean threads are known as cellophane noodles or glass noodles</li><li>These cantonese noodles are used in stir-fries and soups</li><li>Soften in hot water for 15 to 20 minutes before cooking, then rinse and drain</li><li>Pack of 2</li></ul><br><br>A slender, gelatinous noodle, made not from a grain flour but from ground mung beans. Once the noodles are soaked they become soft, slippery, springy and translucent. They are flavourless and readily absorb the taste of their accompanying sauce or broth. The noodles are commonly used in soups, stir-fries, salads, desserts, and even drinks. The dried noodles can also be deep fried for a crunch garnish or bed for sauces.

Tiger Tanhun Mung Bean Threads -2 Pack, 2 x 200 g