Cellophane Noodles

Cellophane noodles (also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles) are a type of transparent noodle made from starch (such as mung bean starch, yam, potato starch, cassava or canna starch), and water.

They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their appearance when cooked, resembling cellophane, a clear material or a translucent light gray or brownish-gray color.

Cellophane noodles are generally round, and are available in various thicknesses. Wide, flat cellophane noodle sheets called mung bean sheets are also produced in China.

Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear (after cooking in water).

Read more about Cellophane Noodles:  Outside China

Other articles related to "cellophane noodles, noodles":

Mungbean - Uses - Starch
... bean starch, which is extracted from ground mung beans, is used to make transparent cellophane noodles (also known as bean thread noodles, bean threads, glass noodles, fensi (粉絲), tung ... Cellophane noodles become soft and slippery when they are soaked in hot water ... A variation of cellophane noodles, called mung bean sheets or green bean sheets, are also available ...
Cellophane Noodles - Outside China
... In Philippine cuisine, the noodles are called a similar name sotanghon because of the popular dish of the same name made from them using chicken and wood ears ... called harusame (春雨), literally "spring rain." Unlike Chinese glass noodles, they are usually made from potato starch ... In Tibetan cuisine, glass noodles are called phing or fing and are used in soup, pork curry or with mushrooms ...