Chinese vermicelli is a clear, starch-based noodle used in a variety of dishes around the world. It is made from starch extracted from green beans, potatoes, or other high-starch plants and is typically available in a dry, packaged form. Once rehydrated, it can be added to soups, stir-fries, salads, and desserts. It is similar to rice vermicelli but longer and made from different sources. It can be used as a substitute for other thin noodles and adds a fine texture to dishes.
Chinese vermicelli is a type of noodle made primarily from the starch of green beans, potatoes, or other high-starch plants. Sometimes called cellophane noodles due to their appearance, Chinese vermicelli is typically clear or very lightly colored and can appear similar to fiber optics when rehydrated. They are used in a variety of traditional dishes around the world and have become increasingly popular in the United States. They can be found easily in most grocery stores and supermarkets.
Made by combining starch extracted from a plant such as mung beans with water, Chinese vermicelli is typically available in a dry, packaged form, similar to other noodles and pastes. Sometimes labeled saifun, the noodles are typically round, and while they come in a number of different thicknesses, are usually quite narrow. Making Chinese vermicelli usually involves adding noodles to boiling water to restore flexibility and texture.
Once the noodles have been reconstituted in boiling water, they can be added to a number of different dishes. From hot soups and egg rolls, to sweet dishes and simple combinations of noodles with minced or sliced beef, the uses of Chinese vermicelli are numerous and encompass a wide range of flavors. The noodles themselves have little flavor and typically take on the flavors of whatever ingredients they’re made with.
Sometimes confused with rice vermicelli, Chinese vermicelli is made using starch from sources other than rice and is typically longer than rice noodles. Chinese vermicelli can be used in various dishes found around the world, from Chinese soups and stir-fries, to Japanese salads, Pakistani desserts and Korean stir-fries with other ingredients. Similar noodles, known as “long rice,” are often used in Hawaiian dishes such as hot soups in which the noodles are prepared with savory broth.
While they may appear somewhat strange to those accustomed to typically dull flour-based noodles, Chinese vermicelli can be used in nearly any dish that uses thin noodles or noodles. Chicken soup, which often uses flat noodles or noodles, can instead be made using cellophane noodles. For use in soups, the noodles can be rehydrated directly into the soup once it is hot and need not be boiled first. They can look especially nice in soups or dishes where other flavors are intended as a focal point, due to their fine texture and lightness on the tongue.
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