Cookbook:Glass Noodle

Glass noodles, also called cellophane noodles, are a general class of noodles made from vegetable starches. They should not be confused with rice vermicelli.

Characteristics
The exact characteristics of glass noodles will depend on their ingredients. The starch used can be derived from mung bean, potato, sweet potato, tapioca, canna, arrowroot, and/or pea. They are typically transparent to translucent when cooked, with a chewy, gelatinous texture and not much flavor. They typically get all their flavor from other ingredients in the final dish.

Types

 * Dangmyeon (당면): Korean variety made from sweet potato starch
 * Fensi (粉絲): Chinese variety
 * Harusame (春雨): Japanese variety made from potato starch
 * Falooda: Indian variety made from arrowroot
 * Kyazan: Burmese variety made from mung bean starch
 * Wun sen (วุ้นเส้น): Thai variety
 * Bún tào: Vietnamese variety made from mung bean starch
 * Miến dong: Vietnamese variety made from canna

Use
Dried cellophane noodles are either soaked in warm water or briefly boiled before adding to the final dish. They cook very quickly, and care must be taken to avoid overcooking, which will make them too soft. After cooking, they can be used in a variety of soups, salads, stir-fries, dumplings, and other dishes. Conveniently, most glass noodles don't become sticky as they cool, preserving their texture.

East Asia
Chinese cellophane noodles are often used in soups or to stuff dumplings and flatbreads. In Korean cuisine, dangmyeon glass noodles are used to make the stir-fried noodle dish called japchae. Japanese harusame are often used in salads.

Southeast Asia
Thai wun sen are often used in the salad called yam wun sen or in the stir-fry dish called phat wun sen. In Vietnam, glass noodles are used to make miến gà, miến lươn, miến măng vịt, and miến cua.

South Asia
Indian falooda noodles are often served with kulfi ice cream, where they provide a textural contrast.