Cellophane noodles (Fen si)
(Cellophane noodles, Glass noodles, Chinese vermicelli, Dong fen, Mien, Bun tau, Wun sen, Dangmyeon, Harusame, Suhun, Sohun, Sotanghon, 粉丝, 粉条, 冬粉, ကြာဆံ, วุ้นเส้น, 당면, 春雨)
Also known as Chinese vermicelli and glass noodles, these thin noodles are made from water and starch extracted from mung beans, yams, cassava, or potato. They are characterized by their translucent appearance and extremely mild flavor. Cellophane noodles are often used in soups and stir-fries, but can also be served cold in salads.
They tend to soften quickly when used in soups, while they remain al dente and soak up the flavors of other ingredients when used in stir-fries. The noodles are commonly flavored with vinegar, fish sauce, soy sauce, or chili oil.
Apart from China, cellophane noodles are popular in numerous other countries such as Malaysia, Indonesia, the Philippines, Japan, Tibet, India, Pakistan, Korea, Vietnam, Thailand, and Hawaii.
Types of Cellophane noodles (Fen si)
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