These sweet potato vermicelli noodles are similar to a fine-thread bean noodle, and turn transparent and glass-like when cooked. Which is why they are often called cellophane or glass noodles.

These noodles are ideal for use in Chinese , or use them to replace wheat-based noodles in stir fries or ramen. They are also widely used in Korean dishes – the noodles are a key ingredient in japchae, a classic noodle vegetable stir fry.

To cook, soak in boiling water for 12-15 minutes. 

Ingredients: Sweet potato starch, water.