Sotanghon noodles, also known as glass noodles or cellophane noodles, are a type of translucent noodle made from starch typically derived from mung beans, cassava, or other starches. They are thin, delicate, and versatile, often used in soups, stir-fries, and salads in Filipino and other Asian cuisines. These noodles become transparent when cooked and have a chewy texture, making them a popular ingredient in various dishes.
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