Pure Mung Bean Vermicelli - 17.6 Oz
(also known as Bean Thread Noodles)One of the most well-known vermicelli brands for consumers, Pagoda has been exporting to over 50 countries around the world since 1952. Compliant yet resilient, Pagoda Lungkow Vermicelli (also known as Bean Thread Noodles) is made with only high-quality, natural ingredients - ensuring perfect texture and taste in stews, soups, salads, stir-fries, and even deep fried dishes. View recipes using Pagoda Lungkow VermicelliTop ranked in China for value and quality, Cofco-Shandong Vermicelli & Beans Imp/Exp. Co. Ltd., has exported Pagoda products and Lungkow Vermicelli for nearly 60 years. Since 1952, Cofco-Shandong - well-known as the "Vermicelli King" - has seen its business grow across than 50 countries and regions.In 1985, the Pagoda brand and Lungkow with Double Dragons Vermicelli were awarded the Golden Laurel by the International Cuisine and Tourism Committee of France. Starting in 1997, these brands were identified as a Famous Trademark of the Shandong Province for 4 consecutive years.Pagoda brand Lungkow Vermicelli are characterized by their elasticity and shiny, even strands. When cooked or made in a cold dish, they are fragrant and refreshing, and can also be prepared with other ingredients to make delicious Chinese and Western dishes in all seasons. Pagoda brand Lungkow Vermicelli are the perfect choice for home cooking or even catered meals.
- All natural ingredients, including pea starch and mung bean starch
- Cellophane noodles (also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles) are a type of transparent noodle made from starch (such as mung bean starch, yam, potato starch, cassava or canna starch), and water.
- No MSG. No Preservatives. Non-GMO. Fat Free
- Gluten & Allergen Free. No artificial colors or flavors
- In China, cellophane noodles are a popular ingredient used in stir fries, soups, and particularly hot pots. They can also be used as an ingredient in fillings for a variety of Chinese jiaozi (dumplings) and bing (flatbreads), especially in vegetarian versions of these dishes. Thicker cellophane noodles are also commonly used to imitate the appearance and texture of shark's fin in vegetarian soups. Thicker varieties, most popular in China's northeast, are used in stir fries as well as cold salad-like dishes. A popular soup using the ingredient is fried tofu with thin noodles (simplified Chinese: 油豆腐线粉汤; traditional Chinese: 油豆腐線粉湯; Pinyin: yóu dòu fu-xiàn fěn tāng). A popular Sichuan dish called ants climbing a tree consists of stewed cellophane noodles with a spicy ground pork meat sauce.