In Tibetan cuisine of Tibet Autonomous Region, glass noodles are called phing or fing and are used in soup, pork curry or with mushrooms.
A popular Sichuan dish called ants climbing a tree consists of stewed cellophane noodles with a spicy ground pork meat sauce. A popular shanghai cuisine using the ingredient is fried tofu with thin noodles ( Chinese: 油 豆 腐 線 粉 湯 Pinyin: yóu dòu fu-xiàn fěn tāng). Thicker varieties, most popular in China's northeast, are used in stir fries as well as cold salad-like dishes. Thicker cellophane noodles are also commonly used to imitate the appearance and texture of shark's fin in vegetarian soups. They can also be used as an ingredient in fillings for a variety of Chinese jiaozi (dumplings) and bing ( flatbreads), especially in vegetarian versions of these dishes. In China, cellophane noodles are a popular ingredient used in stir fries, soups, and particularly hot pots. They are also marketed under the name saifun, the Cantonese pronunciation of the Mandarin xìfěn ( Chinese: 細 粉 literally "slender noodle"), though the name fánsī (粉絲) is the term most often used in Cantonese. In Chinese, the most commonly used names are fěnsī ( Chinese: 粉絲, literally "noodle thread") and fěntiáo or hóngshǔfěn ( Chinese: 粉 條 or Chinese: 紅 薯 粉, literally "noodle strip" or "sweet potato noodles"). In Korea, napjak-dangmyeon (literally "flat dangmyeon") refers to flat sweet potato noodles. Wide, flat cellophane noodle sheets called mung bean sheets are also produced in China. Thicker Korean varieties made with sweet potato starch are called sweet potato noodles or dangmyeon.Ĭellophane noodles are available in various thicknesses. Chinese varieties made from sweet potato starch are called Fentiao or Hongshufen. Chinese varieties made from mung bean starch are called Chinese vermicelli, bean threads, or bean thread noodles.
In China, cellophane noodles are usually made of mung bean starch or sweet potato starch. They are called "cellophane noodles" or "glass noodles" because of their cellophane- or glass-like transparency when cooked.Ĭellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear (after cooking in water).Ĭellophane noodles are made from a variety of starches. They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. A stabilizer such as chitosan (or alum, illegal in some jurisdictions) may also be used. 'flour thread'), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water.
Cellophane noodles, or fensi ( simplified Chinese: 粉丝 traditional Chinese: 粉絲 pinyin: fěnsī lit.