Buy sotanghon noodle online

Sotanghon noodles are also known as Chinese vermicelli, cellophane noodles, or glass noodles. They are made from mung bean starch and water.

Before cooking, sotanghon noodles should be soaked in warm water until they become soft and translucent. They can then be boiled or stir-fried.

Sotanghon noodles can be used in a variety of dishes such as soups, stir-fries, spring rolls, and salads.

Yes, sotanghon noodles can expire although they generally have a long shelf-life. It's important to always check the expiration date on the package.

You can buy it at Weee! Asian Market, www.sayweee.com.

Yes, sotanghon noodles are vegan as they are made from mung bean starch and water.

Cooked sotanghon noodles are generally soft, slippery and slightly chewy.

Yes, you can freeze cooked sotanghon noodles for up to 2 months. However, it might change the texture of the noodles.

Yes, sotanghon noodles are naturally gluten-free as they are made from mung bean starch.

Sotanghon noodles typically need to be soaked for about 15-20 minutes before they are ready to be cooked.

Yes, Sotanghon noodles must be thoroughly cooked before using in dishes.

Approximately, a 50g serving of sotanghon noodles contains around 180 calories.

Sotanghon noodles should be stored in a cool and dry place, ideally in an airtight container to keep them fresh.

No, sotanghon noodles are not keto-friendly as they are high in carbohydrates.

Yes, sotanghon noodles can be used as a substitute for rice noodles in most recipes.

Sotanghon noodles are generally free from common allergens, but it's always important to check the package for potential allergens.