Country of production:
The rice noodles with vegetables are a typical first course dish of the chinese cuisine. The pasta used is rice-based, and therefore suited to a diet for celiac disease and gluten intolerance. In any case, the cooking, in contrast to that of traditional pasta of durum wheat, takes place in the boiling water with the stove turned off. Once the spaghetti will have softened, drain them and pass them under cold water to avoid scuocerli. Cooked this way the dough is pretty flavorless, but buy all of their flavour when sautéed in the pan with the condiment, such as soy sprouts, sesame oil, ginger, pepper, and much more.
Rice flour, water.
Mode of storage:
A cool, dry place away from direct light
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