CookEatShare is also available in English
Cerrar

Ingredient

Bookmark and Share

These are used throughout Asian in soups, spring rolls, cold salads, and stir-fries. They're similar to bean threads, only they're longer and made with rice flour instead of mung bean starch. Before using, soak the dried noodles in hot water until they're soft (about 15 minutes), then boil them briefly (from 1 to 3 minutes) and rinse with hot water. You can also deep-fry the dried noodles until they're crunchy and then use them in Chinese chicken salad, or as a garnish or bed for sauces.

Promedio 0/5

0 votos

click hearts to rate
0 evaluaciónes
0 comentarios

Also known as

  • Thin rice sticks
  • Thin rice stick noodles
  • Thin sticks
  • Pancit palabok
  • Sen yai

Substitutes

bean threads OR flat rice noodles (wider) OR vermicelli
How good does this ingredient look to you?
roll over hearts and click to rate

Leave a review or comment

  • Calificación: 0
click hearts to rate