Mung bean vermichelli noodles are good for soups, stir-fries or try them as a rice paper roll filling with vegetables, meat/shrimps.
Pous boiling water on the noodles, let it sit for 3-5 min, drain.
Noodles can be cut to a better length with scissors.
Ingredients: pea starch, mung bean starch 30%.
Nutritional value per 100g:
of which saturates 0g
of which sugars 0g