(绿豆宽粉) Mung Bean broad Been Threads Crystal Noodle -Vermicelli, Wide 6.34 oz (Pack of 3)

Very easy to get right just let it sit in boiled water until you can easily cut with scissors. If it's bending and not cutting just let it sit for a bit longer, keep in mind if you put it in a stir fry with sauce it will also help soften it. They do absorb water quite a bit so if you need reserve the water you let it sit in and add it accordingly to whatever dish you're using the noodles in or just add boiling water if it's still too tough and it works out great. Very satisfying and just the right amount of chewy!

I have used the angel hair mung beans in the past and only soaked them before adding to the dish . Unfortunately that is the method I tried for the broad noodles ......perhaps a sticker with instructions could be added so they are edible ?!

LOVELOVELOVELOVE!!!! These noodles were sooo good and have a nice chewy bite to them. I use them in my tteokbokki and its turns out so tasty!

The noodles were okay but thicker than I expected. I prefer a thinner noodle.

The media could not be loaded.  I love these noodles! I typically get the sweet potato noodles which have the same clear chewy texture. These are much thicker so they take longer to cook. I boiled one bundle and bit into a noodle every 10 minutes to see if they were ready, but it literally took 25 minutes to fully cook. Worth the wait though!

Ate them as cool noodle, they're delicious!

Best mung bean noodles out there. Deliciously slippery and absorbs any broth easily while maintaining the texture.

The noodle is much thicker than I like. It takes 20+ minutes to cook through.