Bean Vermicelli (glass noodles) 250g- HAC

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Why we chose this: simple to prepare, purposeful size.

This turns transparent when cooked (hence known also as “glass” or “cellophane” noodles) made from beans, not to be confused with rice vermicelli that stays white.

This is the classic thin, Chinese version, much lighter than the sweet potato starch Korean dangmyeon or the plain potato starch Japanese harusame. It’s lightness makes it a great filler for spring rolls and dumplings. Classically, bean vermicelli is used in hotpots, stir fries and specific cultural noodle (e.g. Filipino pansit)and salad dishes (Thai yum woo sen).

Taste: soft with a light bounce, plain, made to carry the flavour of the host sauce, broth or dressing.

Uses: Great for one-pot or one-dish meal wonders - add to chilli hotpots, soy-based claypot dishes and stir fries. Use as filler for dumplings, spring rolls and soups. Use for cultural dishes like pansit, yum woo sen or as a lighter alternative to others such as dangmyeon and harusame.

1. Approx. half the amount will do a standard shared dish, so cut bundle in half and save the rest in an airtight container.
2. Simply soak the noodles in a pot of warm water (approx 40C) for 10min.
3. Drain and serve.

Related recipes and links:
Easy Bihon pancit,Yum Woo Sen.

Ingredients: Peas (60%), corns (30%), mung beans (10%).

Packaging: Plastic outer wrapping, single bundle inside.

Storage instructions: Store in a cool dry place. Once opened, transfer unused contents to an airtight container.

Allergens: N/A



Product of China 

Nutrition Facts

Serving per package: 5 serving = 50g


Qty per serving

Qty per 100g / 100ml





Less than 1g

Less than 1g

Total Fat

Less than 1g

Less than 1g

Saturated Fat

Less than 1g

Less than 1g





Less than 1g

Less than 1g




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