For Thai noodle salads, Vietnamese spring rolls and Laksa
A noodle with a neutral flavour and an appealing springy, slightly slippery texture. They add body to many Southeast Asian dishes including bun cha, yum woon sen, Thai beef salad and Thai salad lettuce wraps.
Cook for 2 mins in a large pot of boiling water. Drain and rinse immediately with cold water. While in a colander, fluff frequently to keep them loose and avoid tangling. Now they’re ready to be dropped into a hot soup just before serving, tossed into a stir-fry or used as a light base for a fresh green and herb salad.
Vegan. 100% Natural and raw. Gluten-free. GMO-free
Shelf life: 6 months
Storage: Cool, dry, dark place
Rice, water (allergen: none)
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