Cellophane Noodles

Origin

Also called glass noodles, cellophane noodles are made from mung bean starch and are common across Chinese, Korean, and Southeast Asian cooking. They became popular wherever a neutral, gluten-free noodle was needed to carry bold sauces and broths.

How to make them

1. 01

   Soak dried noodles in warm water until pliable.

2. 02

   Briefly boil or add directly to soups and stir-fries.

3. 03

   Rinse for cold salads to remove excess starch.

4. 04

   Toss with sauce immediately so strands stay separate.

Storage

Store dried noodles in a cool, dry place for up to 2 years. Cooked noodles keep 2–3 days refrigerated.

Popular dishes

• Ants Climbing a Tree

  Sichuan classic of glass noodles with seasoned minced pork.

• Korean Japchae-style Stir-Fry

  Sometimes made with mung-bean glass noodles instead of dangmyeon.

• Vietnamese Spring Rolls

  Soft vermicelli-style glass noodles inside fresh rice-paper rolls.

• Chinese Hot Pot Noodles

  Slippery glass noodles simmered in spicy hot-pot broth until glossy and tender.

• Thai Yam Woon Sen

  Tangy glass-noodle salad with lime, chili, herbs, and shrimp or minced pork.