Product: Rothy Korea Glass Noodle, Wide Chewy glass noodle 150g(5.2oz) per pack (5)
Brand: ROTHY
[How to cook] 

 
When cooking stir-fried dishes 
 1) Boil the noodles for 7-9 minutes 
 2) Put them in a pan with other ingredients and cook for another 1-2 minutes. 
 
When cooking hot soup 
 1) Boil the noodles for 7-9 minutes 
 2) Put them in a pot with hot soup and cook for another 1-2 minutes. 

 [Note] 

 
*One Pack(5.29oz=150g) is actually a little heavier than the written weight, so it is for two servings(After boiled, they increase in volume).
 It can be too much for one person to eat alone at once.
 *They might smell the alcohol when the package opened, which is because they are sterilized using alcohol for the storage at room temperature, and it is harmless to humans. This smell evaporates naturally when they are boiled, but there might be some lingering smell, so please be careful if you are sensitive to alcohol and its smell. 
*They can be soggy or cut too easily when cooked for a long time, so stick to the recommended cooking time. 
*The white part on them is caused during the freezing process of them and is not a defective product. 

 Make cream pasta with Rothy Glass Noodles! [Recommended] 
 You can also make jap-chae(Korean stir-fried glass noodles) or spicy hot pot (They can be used to make various kinds of noodle dishes.) 
 These un-fried noodles are not made from mung bean or sweet potato starch, and gluten-free! 
 Enjoy Rothy Glass Noodles’ chewy texture. 
 They are thick and wide. 
 
 
IMPORTANT! 
 This is ONLY a noodle product, and the picture is an example dish using this product as an ingredient. 
 It contains no other ingredients(such as sauce) other than the noodles.  
 Package has been changed since Sep 1.(Check the product page)
[5Pack] Korea's First Wide Glass Noodles
20mm(0.78) wide noodles with overwhelmingly chewy texture
They are seasoned well and a great ingredient for any dishes.
They don’t be soggy easily, and even beginner cooks can make great food with them.
They go through steaming process, so it takes less time to cook than dried noodles.

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