Longkou Vermicelli (Glass Noodles).
A traditional Chinese food that is made from mung bean starch and water.
Ingredients:
Mung Bean Starch 85%, Water 15%.
Nutrition:
| Typical Value | Per 25g |
|---|---|
| Energy | 1340kJ / 319kcal |
| Fat | 0.3g |
| Of which Saturates | 0.1g |
| Carbohydrate | 70.4g |
| Of which Sugars | 0.1g |
| Fibre | 0g |
| Protein | 10.7g |
| Salt | 0.05g |
Allergen:
See ingredients in bold.
Prepared in factory that also processes wheat, oats, barley, milk and sesame.
Features:
Longkou fensi, a type of vermicelli made from bean starch, is a traditional specialty in Yantai and throughout China. The vermicelli is tender, refreshing, smooth, and chewy. No additives are used in its production. Vermicelli made from green bean starch is the tastiest and uses more complex processing technology than other types and has more than 20 steps in its preparation process, including electing, scalding and grinding beans, mixing and weighing bean starch, and leaking and drying the vermicelli.
Usage:
Ideal fir stir-frying, noodle soup, and salad.
Preparation:
1. Bring a saucepan or kettle of water to a boil. Cut the mass of longkou noodles in half crosswise and place them in another saucepan.
2. Pour the boiling water over the longkou noodles. Let the noodles soak for about 15 minutes.
3. Bring the saucepan of longkou noodles to a boil. Drain the noodles well and add them to a stir-fry or soup in the last 2 minutes of cooking.
Salad - Add dry vermicelli to boiling water for 4 minutes. Drain. Run under cold water to cool, drain. Mix the vermicelli to salad, add flavour and condiments to taste.
Storage:
Store in a cool, dry place. Avoid direct sunlight.
The product life is, unopened: 36 months and opened: 2 months. Store in a cool dry place, away from direct heat and light.
For Best Before End: See packaging.
Packaging:
Box
Weight:
250g
Country of Origin:
China
Distributor:
Unisnacks Europe Ltd.,
P.O. Box 477,
Hertfordshire,
AL7 9GA,
UK.
Return to:
Unisnacks Europe Ltd.,
P.O. Box 477,
Hertfordshire,
AL7 9GA,
UK.
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