2. Soak the mung bean vermicelli in hot water for 3–4 minutes, then drain in a sieve and run cold water from the tap through the noodles to prevent them overcooking. 3. Finely slice the garlic ...

Ingredients (Serves 4) 2 dried shiitake mushrooms 100g dried mung bean vermicelli (or glass noodles) 1 garlic clove 6 ...

I love the simple dish of steamed scallops with mung bean vermicelli, usually found in Cantonese restaurants that specialise in seafood. Often, though, they use far too much pre-minced garlic ...

I love the noodles known in Cantonese as fen si, or in English as mung bean vermicelli, bean thread noodles, glass noodles and cellophane noodles. They have different textures, depending on how ...