Glass noodles turn transparent after cooking and are effectively a thickening agent in noodle form — they take on the flavour of every dish completely.
Glass noodles (粉丝 fěnsī) — also known as cellophane noodles, bean thread noodles or tanghoon, in Korea dangmyeon (당면, sweet potato), in Thailand woon sen (วุ้นเส้น), in Vietnam miến — are transparent, thin noodles made from mung bean starch.
Raw they are white and brittle; after soaking in warm water or cooking they become fully transparent and jelly-like. Gluten-free, they absorb broths and seasonings exceptionally well.
glass noodlescellophanemung beangluten-freeOriginating from China, where they have been made from mung bean starch for more than a thousand years. In Korea there is a variant made from sweet potato starch (dangmyeon), the base of japchae.
Almost flavourless — a texture ingredient that fully absorbs the taste of broth or sauce. Smooth, slightly slippery and elastic.
In China indispensable in hotpot and mapo tofu variants. In Korea the absolute base of japchae (잡채). In Thailand in yam woon sen (glass noodle salad). In Vietnam in miến gà.
Dried: shelf-stable for years. Process soaked glass noodles immediately.
Soak in lukewarm (not boiling) water — too hot makes them too soft. For spring rolls: chop after soaking for a compact filling.
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