A form of translucent Chinese noodle. These are not true noodles, but are made from the starch of mung beans. Also called “cellophane noodles.”

A slender, gelatinous noodle, made NOT from a grain flour but from ground mung beans. Once the noodles are soaked they become soft, slippery, springy and translucent. They are flavorless and readily absorb the taste of their accompanying sauce or broth. The noodles are commonly used in soups, stir-fries, salads, desserts, and even drinks. The dried noodles can also be deep fried for a crunch garnish or bed for sauces.

plural: bean threads

Season: available year-round

How to select: Found in the ethnic section of major supermarkets or Asian markets.

How to prepare: Soak in hot water for 7-15 minutes to rehydrate.

Substitutions: harusame or rice vermicelli or shirataki or rice sticks

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