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Cellophane Noodles

Noodles made from a variety of starches including mung bean or sweet potato

Used throughout Asia, cellophane noodles are generally translucent with a slightly slippery texture. Although flavorless, cellophane noodles readily absorb flavors and add a pleasant texture to soups, salads, stir-fries and even sometimes desserts. Cellophane noodles can be made from a variety of starches, including arrowroot, mung bean, cornstarch, sweet potato, and tapioca.

Bean thread vermicelli is made from mung bean flour and water and sold dried in bundles. The noodles should be soaked in hot water and then boiled briefly before using. The dried noodles can also be deep fried to make a crunchy garnish. (silver noodles, slippery noodles, glass noodles; Chinese: fen si, sai fun; Filipino: pancit sotanghon; Indonesian: su un; Vietnamese: bun tau)

Korean dang myun is made from sweet potato starch and is also similar, although slightly chewier.

Japanese harusame (the name literally translates to "spring rain") is very similar to bean thread vermicelli and made from the combination of rice, potato, sweet potato and mung bean flours.

  • English
    bean thread vermicelli, slippery noodles, glass noodles
  • Chinese
    fen si, sai fun
  • Japanese
  • Korean
    dang myun
  • Filipino
    pancit sotanghon
  • Vietnamese
    bun tau
  • Malaysian
    soo hoon