Rice noodles Vermicelli, thin, 250g

Rice Vermicelli are made of rice flur and water. Rice noodles are mostly used in Eastern and Southeast Asian cuisine. They are available dried, in different shapes and widths. The fine rice noodles will be ideal for soups and salads, as well as Stir Fry dishes. Preparation: soak the rice noodles for 4 minutes in hot water, then drain. Rinse the noodles with cold water and drain again. Serve as side dish, use in stir fry dishes or in noodle soup. Low fat product. Suitable for vegetarians and vegans. Beef with rice noodle salad: 250 g rice noodles, 300 g beef fillet, 10 ml oil, 15 ml fish sauce, 15 g green curry paste, 50 ml coconut cream, 20 ml lime juice, 60 g zucchini, thinly sliced lengthwise, 5 g red chilli pepper de-seeded and cut lengthwise, 20 g basil leaves, sea salt and black pepper to taste. Preparation (3 servings): Pour 1 litre of boiling water over the rice noodles. Leave for 5 minutes, then drain the excess water. Rinse the noodles in cold water and strain in a colander. S

Typical values per:	100 g
Energy	1531 kJ / 361 kcal
Fat	1.0 g
- of which saturated fat	0.4 g
Carbohydrate	79 g
- of which sugars	0 g
Protein	7.9 g
Salt	0.02 g

Rice flour 90%, Water.