Sungiven Green Bean Sheet 500g
Regular Glass noodle are similar to noodles in appearance. When cooked, they are smooth, bouncy, yet easy to chew. Glass noodle should be rehydrated before cooking so that they won’t soak up all the soup or sauces instantly and can cook more evenly and quickly. Chopped Glass noodle are sometimes used in the fillings of dumplings or steamed buns because they can absorb the extra moisture in the vegetables or meat. The flat, thick Glass noodle called kuanfen or shaofen are a more exciting variety. It takes a longer time to cook kuanfen, but the result is stunning as the broader surface can take on the sauces better and the texture is also very satisfying. Hotpot kuanfen is a Sichuan street food, the broth made from hotpot condiments is quite spicy and oily.
Hot pot in Chinese is called huǒ guō (fire pot) or dǎ biān lú (fight the furnace). It’s a fun and filling way to spend the night eating and chatting.
Check out more about our Hotpot Selections page.
How to use
Glass noodles are easy to make and cook quickly. They can be soaked in warm water for about 5 minutes or boiled like regular noodles, like here in our Japchae recipe. They don't take long to boil, so be careful not to overcook them. Only cook them until they are soft, which should take about five minutes.
Per 100g (prepared):