BEAN NOODLES JS – traditional Asian noodles. In Japan it is called harusame, in China – silk or funchose, in everyday life – bean, crystal, starch, glass, soy. Made from natural, high-quality ingredients without food additives: starch from leguminous crops and crystal clear water. Great for both boiling and steaming, while retaining its unique springy texture.
Thin white bean noodles become transparent after cooking. Boiled bean noodles do not have a pronounced taste, so they go well with any sauce or spices. It is served hot as a side dish to meat or seafood. Cold noodles taste good in salads with vegetables.
Method of preparation:
- To serve hot: soak the bean noodles in warm water for 10-15 minutes, then put them in a colander and let the water drain. Do not wash.
- To serve cold: soak bean noodles in boiling water for 5-7 minutes. Then rinse well with cold water.
Secret from Asian chefs: so that the noodles become more elastic, they are soaked in cold water for 5-7 minutes to give a softer shape — for 8-10 minutes. And so that the noodles do not stick together, add 1 tbsp. l. sesame or other oil.
Corn starch, pea starch, prepared water, mung bean starch.
Nutritional value per 100 g
|Energy value (calories)||1460 kJ / 349 kcal|
Storage conditions and shelf life
Store at a temperature from 0°C to +25°C and relative air humidity not higher than 75% . The storage period is 36 months.
Country of origin: China
Type of packaging: Packages heat-sealed from film