Cellophane Noodles are a thin, transparent type of Asian noodle usually made from mung bean flour. These noodles are very hard and opaque when dry but become soft and transparent when cooked.
Cellophane Noodles can be used in stir fries, soups and hot pots. They must first be soaked in hot water for a few minutes before cooking in dishes other than soup.
Long strings or strips that look whitish, but turn clear after boiling. They are available in a variety of thicknesses, but are most often very thin.
Selecting and Buying
Preparation and Use
Besides soups, they're also a popular ingredient in spring rolls and stir fries, and are sometimes used in vegetarian dishes as a replacement for shark fins.
Cellophane noodles take very little time to cook, so they are usually soaked in hot or boiling water until they are just tender enough to use, and then added to the recipe at the last minute, so they won't become so soft they fall apart.
Conserving and Storing
Dried, they can be stored almost indefinitely.
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