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Description
Potato vermicelli noodles are a popular ingredient in Chinese and Korean cooking. They are added to stir-fries, soups and hot pots.
Made from potato starch, these noodles are an excellent gluten-free alternative to wheat noodles. They cook quickly and turn transparent once cooked. This is why they are often called ‘glass noodles’.
In Northern China, these noodles are used to make Da La Pi. The noodles are served cold with lots of colourful vegetables and a sesame dressing.
Cook the noodles in boiling water for 6-7 minutes. They can also be cooked directly in soup or broth.
You can use these vermicelli noodles to make japchae, a Korean stir-fry dish. It’s traditionally made with sweet potato noodles, but these will be equally delicious.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Potato starch (80%), salt, water
