The short of it is VERY GOOD on the left, VERY BAD on the right. Sorry for the delay in the “right” noodle post, I have been seriously swamped lately. The darned packages way too darned similar, and in a rush, you WILL LIKELY make an error. Ticks me off that China seems to have even less intellectual property rights than we do…
Mushy noodles on the left are made with inferior sotanghon noodles. Clear, glassy and intact noodles on the right, made with our several decades long house favorite green bean thread or mung bean or bean vermicelli noodles. I gather Lung Kow is an area, and a reference to the style of noodle from the area, so the key is to find a reliable brand whose noodles don’t get too soggy when you cook them.
The price differential wasn’t even that much, say 30%, but when you are talking about say PHP20 difference on 500 grams of noodles, then I think its best to go with the pricier ones so as not to waste the rest of your ingredients… So for your reference, and I am sure there are OTHER good sotanghon noodles out there, we like the vermicelli on the left in the top photo. To distinguish it from “pretenders” or noodles in extremely similar packaging… the plastic is a bit more substantial and slightly opaque. It has a light blue stripe across the top. The noodles within are neatly packed in oval “nests”. There is a lighthouse enclosed in a circle (near the price tag in bag in photo) and mirrored dragons. We buy ours in Chinatown. Shame on Chinese owned groceries nearer to our home that sell lots of inferior examples of sotanghon noodles. Boo to you. :)