Ka-Me Bean Threads, 7.5 Ounce (Pack of 12)

Perfect for chicken long rice

These are flavorless until added to something else. My favorite meal with these kinds of noodles is caramelized vietnamese pork. The pkgs are 2 servings per pouch. I think this is a great deal especially if you are watching your portion sizes. I recommend these.

I cook oriental foods & these are wonderful. Soups, stews, vegetable dishes -- love the easy of prep & can be used cooked crisp in salads or veggie sandwiches. In soft form it is a healthy, slow digesting carb for soups & stews.

I was kind of surprised to see this product received 7% of 1 star rating and after reviewed them I found they were mostly reviews being given in or before 2011. The recent reviews were mostly 5 stars. First of all, people need to understand what bean threads are, most of them were being made of Mung bean (or called Green Bean by Chinese due to the green color of the beans). Mung bean were also used to grow the common bean sprouts (in water) that were used for Chinese cooking; soy beans were also used to grow bean sprouts and they were supposedly more healthy than those made of Mung beans. The problem is, one really should not eat too many bean threads, at least not daily especially for people who are "cold nature" (i.e. with a low blood osmolality; anemic persons whose hands or limbs are cold most of the time). It is because Mung Bean is cold nature 寒 and one should not consume them in large quantity or continually. I was very surprised to see people cooking this as Ramen noodle. Usually, when we cooked this bean thread, we would soak them in cold water for a few hours, get rid of the water, then cooked them with dried shrimp (soaked in water and dry), Napa (or cabbage) and then add the bean thread (with a lot of oil and chicken broth since they will absorb the oil and broth) When you stir-fry them, you should also add a few piece of peeled fresh ginger (or ginger powder), this will help reduce the "cold-nature" of the bean threads. Bean threads were used to be a cheap staple but now there were many fake or low quality bean threads that were made in mainland China (PRC) and most of them would be easily broken into small pieces when you cook them. This Ka-me bean threads were made in Taiwan and is one of the best bean threads we can find. Some of the bean threads made in China might also be bleached by chemical and should be avoided. The only reason I did not give it a 5 star is because it is still pretty expensive. I found some cheaper one sold in a local store, but only once.12/20/2018 Follow Up:Well, I like this bean thread so much, I decided to order the bigger size: 7.5 oz x 12 packs since the cost per oz dropped from 0.6/oz to 0.44/oz. The thing worried me was that I found out a few people who ordered this size complained they did not receive the right quantity in their reviews. To my surprise, when I received this, the box contains the bean thread says "6x7.5 oz", that means six packages were indeed missing and Amazon should send two boxes instead. But once again, the Amazon Customer Service came to the rescue and took care of the problem for me. For that I am truly grateful. I also informed their customer service rep of the complaints posted by other verified buyers about missing packs in their reviews and asked them to investigate. She said she welcomed my feedback.

I have eaten several brands of this type of product, but Ka-Me Bean Thread has a superior consistency in results that others of this type lack. For me, it's important that the cooked noodle has absorbed the soup stock and is soft and slightly chewy. So many others do not maintain this consistency year after year, or even reach this level of product.I learned about this food in Hawaii, where it's called "long rice", and have always sought something to match (they didn't have this brand there, so I had to try several others before finding it). In NY it is typically called "sai fun" or "glass/cellophane noodles" but I just look for the taste, and the ability to absorb the soup.Thanks for a great product, at a reasonable price, too!

I use these as pasta, because i have a lot of allergies. I boil them, and they are done in about 3 minutes. No need to presoak. I top them with a vegetable and a meat, a little oil of coice, and a seasoning which i vary depending on mood. The only caution i would say is that if you use them this way, dont use a runny sauce because they would get too slippery. Done as i wrote, tho, they are mild and tasty.

If you think you are buying this for almost half of what you normally buy it in the grocery store, you’re not. These packages are half of the normal size. It doesn’t help that every package has had several “super noodles” that are so thick and don’t cook evenly. Not terrible, but I would stick to the 7.5oz bag you get in the grocery store.

Soak in warm water from the warm tap for 20 minutes. Sautee veges, such as onions and cabbage. Add some eggs or tofu, or both. Sautee in Kadoya Japanese toasted sesame oil, which is good and inexpensive, available from Amazon, and some soy sauce such as Yasawa. A little garlic powder is good. Throw in the soaked mung bean threads. Tasty! Oishee, as my halfu Japanese grandson would say!