Mung bean starch sheets, also known as cellophane noodles, add texture to Chinese hot pots. The see-through ribbons are also used in cold salads, or simply as an alternative to egg or wheat noodles with stir-fries.
Mung bean starch sheets cook very quickly – add to a hot pot and enjoy after only 2-4 minutes. To serve cold as part of a salad, cook the starch sheets in boiling water for 3-5 minutes. Then drain and plunge into iced water, drain again and toss with the other ingredients.
Ingredients: green bean starch, potato starch, water.
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