Cellophane noodles are thin, translucent noodles made from mung bean starch and water. They are used in various Asian dishes and can be found in Asian grocery stores labeled as bean string, glass, or mung bean noodles. They have a springy texture and absorb flavors well, but should be used with care in oily pans. They can be used in spring rolls, stir-fries, soups, and more. They are brittle and should be handled gently to avoid breaking.
Cellophane noodles are extremely thin translucent noodles used extensively in Asian cuisine. China, Japan, Korea, and Thailand all have traditional dishes using these noodles, and all of these countries also produce noodles for domestic use and export.
An Asian grocery store or large market usually carries cellophane noodles, which may be labeled as bean string, glass noodles, or mung bean noodles. Store the noodles in a cool, dry place for up to one year before using and in an airtight container after opening the package.
The name of the noodles is a reference to their resemblance to cellophane, a crinkled clear plastic. When other ingredients are used, the noodles may turn white or dull, which isn’t necessarily an indicator of poor quality. When cooked, the noodles usually become completely transparent and will take on the color of any sauce added to them.
The base of cellophane paste is mung bean starch and water, rather than rice or wheat, two common ingredients in making noodles. The noodles are extremely thin and usually dried in coils for easy wrapping. When a cook wants to use noodles, he typically removes a spool of noodles and either picks them up or tosses them directly into a plate. The noodles have a springy texture and pick up the flavors very well. Their absorbent quality can also cause them to soak up oil, so noodles should be used with care in oily pans.
Pre-soaked cellophane noodles can be used as a filler in things like spring rolls, or it can be added to stir fries, in which case they often become crispy. In some cases, a pan is simply served on soaked cellophane noodles, allowing them to absorb the sauces from the pan without being fried. Soups are also made with this ingredient, which adds texture and fullness to the soup. If the noodles are cooked on the stovetop, they only take a moment to cook, which is why most cooks prefer to soak them in boiling water, so they don’t get too soft.
Dried cellophane noodles are very brittle and tend to crack and shatter if handled roughly. For this reason, most cooks try to avoid breaking noodles. If this becomes necessary, it is recommended that the coil be opened over the compost or rubbish so that the small bits of dough are not scattered all over the kitchen.
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