Sorry, you’re not allowed to access this page. Contact Yelp if you keep experiencing issues. They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. They are called “cellophane noodles” or “glass noodles” because of their chinese noodles- or glass-like transparency when cooked.
Cellophane noodles are made from a variety of starches. In China, cellophane noodles are usually made of mung bean starch or sweet potato starch. Chinese varieties made from mung bean starch are called Chinese vermicelli, bean threads, or bean thread noodles. Cellophane noodles are available in various thicknesses. Wide, flat cellophane noodle sheets called mung bean sheets are also produced in China. In China, the primary site of production of cellophane noodles is the town of Zhangxing, in Zhaoyuan, Shandong province. In China, cellophane noodles are a popular ingredient used in stir fries, soups, and particularly hot pots.
A popular Sichuan dish called ants climbing a tree consists of stewed cellophane noodles with a spicy ground pork meat sauce. In Tibetan cuisine of Tibet Autonomous Region, glass noodles are called phing or fing and are used in soup, pork curry or with mushrooms. Unlike Chinese glass noodles, they are usually made from potato starch. They are commonly used to make salads, or as an ingredient in hot pot dishes. They are also often used to make Japanese adaptations of Chinese and Korean dishes. They are usually thick, and are a brownish-gray color when in their uncooked form. They are usually made from arrowroot starch using a traditional technique.
The noodles are flavorless so they provide a nice contrast with the sweet kulfi. In Filipino 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. They are also confused with rice vermicelli, which is called bihon in the Philippines. In Vietnamese cuisine, there are two varieties of cellophane noodles. The first, called bún tàu or bún tào, are made from mung bean starch, and were introduced by Chinese immigrants. Glass noodles were introduced to Samoa by Cantonese agricultural workers in the early 1900s where they became known as “lialia”, a Samoan word meaning “to twirl”, after the method of twirling the noodles around chopsticks when eating. In Hawaii, where cuisine is heavily influenced by Asian cultures, cellophane noodles are known locally as long rice, supposedly because the process of making the noodles involves extruding the starch through a potato ricer.
China Vermicelli Manufacturer – Yantai Yinsida Longkou Vermicelli Co. Archived from the original on September 27, 2007. From Food Poisoning to Poisonous Food: The Spectrum of Food-Safety Problems in Contemporary China”. Re-orienting Cuisine: East Asian Foodways in the Twenty-First Century. Inspekce zakázala nudle původem z Číny”.
