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|Product||Pasta di soia|
|Feature||Vermicelli di prima scelta|
|Country of production||Cina|
|Ingredients||Amido di soia mung, piselli, acqua|
|Mode of preservation||Conservare il luogo fresco e asciutto al riparo dalla luce diretta del sole|
Vermicelli soy second choice
Country of production:
The world-famous and much used in chinese cuisine, these noodles are not to be previously cooked, not even heated. We must be careful to keep them in boiling water for 3-5 minutes and wait for it to soften, then drain. Once softened is the case of cut them with the scissors if we realize that they are too long. It is important to cut them because it is easier that vegetables (or whatever you think of the insert on the inside) mingle easily with the spaghetti. Otherwise there is a risk that the spaghetti will remain thickened (as if they were a ball of string) and can not be mix with the other ingredients. Can be served cold, warm, fried in a pan or in soups.
Starch, soy, mung, peas, water
Mode of storage:
A cool, dry place away from direct light