Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Cellophane Noodles

Article Image
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

A.K.A

glass noodles, bean threads, crystal noodles, bean vermicelli

What is it?

Cellophane noodles are very thin, white, semi-translucent dried noodles made from mung bean starch and water. They can be found dried in Asian specialty markets or in the Asian foods section of the supermarket. Cooked cellophane noodles have a gelatinous texture, and though they don’t have much flavor of their own, they absorb sauces and broths extremely well.

Don’t confuse cellophane noodles with rice vermicelli, which are made from rice.

How to prep:

Cellophane noodles can be prepared two ways: For crunchy noodles, deep-fry them until they puff up. Use them as a crispy garnish, a bed for meats, or a crumbled coating for shrimp or fish.

For soft noodles, rehydrate them with hot water until they are pliable, then drain and cool with cold running water. Use them in salads, stir-fries, and soups.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Greenough, Montana (411)

This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks