Mungoa vermicelli noodles are suitable for soups, wok dishes or try them as a filling for rice paper rolls with vegetables, meat, shrimps.

Preparation:
Pour boiling water over the noodles, let stand for 3-5 minutes, drain.
The noodles can be cut into more convenient lengths with scissors.

Ingredients: pea starch, mung bean starch 30%.

Nutrition information per 100g:
Energy content 1462kJ/344kcal
Fats 0g
of which saturated fatty acids 0g
Carbohydrates 86g
of which sugars 0g
Protein 0g
Salt 0,04g

Country of origin: China