All Natural Ka-Me

Bean Threads are known as cellophane noodles or glass noodles. These Cantonese noodles are used in stir-fries and soups.

Soften in hot water for 20 to 15 minutes before cooking, then rinse and drain.

Quick stir-fry: Heat 1 tbsp vegetable oil in a wok. Stir-fry minced garlic, soy sauce and cut up vegetables for about 3 minutes. Add the bean threads to the wok, stir-fry briefly, when add a sauce of your choice -such as oyster or hoisin- and stir-fry for about 2 minutes. Sprinkle with freshly chopped coriander and serve.

INGREDIENTS: MUNG BEAN STARCH, WATER.