Cellophane noodles, also known as
glass noodles, bean thread, harusame, and Chinese vermicelli, are made from mung
bean flour. They are most often used in soups and hot pots, and occasionally in
stir-fries. They are tough as nails when dry, so you shouldn’t try to break or
cut them until softened somewhat.
Soak the cellophane noodles in hot
or warm water
for approximately ten to fifteen
minutes to soften them.
When they are soft, use a pair of
scissors of a sharp
knife to chop the noodles into
shorter strands for
Cellophane noodles can be added to almost
any soup or broth dish to increase the content
of the dish.
Commonly used as an ingredient in salads
originating from Thailand.
Stir-fry cellophane noodles with garlic,
ginger, hot chili paste, vegetable oil, sesame oil,
rice wine, sugar and soy sauce and some