Longdan Imperial Rice Verm 1.4mm 400g (Case 30)
The Longdan Imperial Rice Vermicelli (bun) are the highest quality rice noodles which can be used in many different dishes and cuisines, such as stir-fry or spring rolls. Rice noodles are a common but key ingredient when it comes to Asian cuisine and cooking, and can be eaten by all as they are vegan and made predominantly up of rice and water.
Ingredient List: Rice Flour (86%), Water (14%)
Allergy Advice: None
Features: Suitable for Vegan
Origin: Product of Vietnam
Storage: Keep in dry, cool place and avoid direct sunlight.
Storage type: Ambient
Preparation and usage: as serving directions on package.
Original: $52.26
-65%$52.26
$18.29Longdan Imperial Rice Verm 1.4mm 400g (Case 30)
The Longdan Imperial Rice Vermicelli (bun) are the highest quality rice noodles which can be used in many different dishes and cuisines, such as stir-fry or spring rolls. Rice noodles are a common but key ingredient when it comes to Asian cuisine and cooking, and can be eaten by all as they are vegan and made predominantly up of rice and water.
Ingredient List: Rice Flour (86%), Water (14%)
Allergy Advice: None
Features: Suitable for Vegan
Origin: Product of Vietnam
Storage: Keep in dry, cool place and avoid direct sunlight.
Storage type: Ambient
Preparation and usage: as serving directions on package.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The Longdan Imperial Rice Vermicelli (bun) are the highest quality rice noodles which can be used in many different dishes and cuisines, such as stir-fry or spring rolls. Rice noodles are a common but key ingredient when it comes to Asian cuisine and cooking, and can be eaten by all as they are vegan and made predominantly up of rice and water.
Ingredient List: Rice Flour (86%), Water (14%)
Allergy Advice: None
Features: Suitable for Vegan
Origin: Product of Vietnam
Storage: Keep in dry, cool place and avoid direct sunlight.
Storage type: Ambient
Preparation and usage: as serving directions on package.
