cellophane noodles

Also known as crystal noodles, glass noodles

transparent noodle made from starch

In the Vinony graph

Vinony's link graph records 1,137 inbound references to cellophane noodles, and connects out to rice vermicelli, pinyin and Cantonese.

Vinony files it under Chinese noodles, Cuisine of French Polynesia and Cuisine of Hawaii.

Vinony links it to 30 Wikipedia language editions.

Key facts

Alternative names: Cellophane noodles
Type: Noodles
Place of origin: China
Region or state: East Asia , Southeast Asia
Associated cuisine: Chinese , Indonesian , Japanese , Korean , Malaysian , Filipino , Samoan , Thai , Vietnamese , Burmese and Taiwanese
Main ingredients: Starch (from mung beans , yams , potatoes , cassava , canna , or batata ), water

via Wikipedia infobox

Wikidata facts

Material used: starch
Image: Dongfen.JPG

Show 2 more facts

Commons category: Cellophane noodles
native label: sotanghon

Sources (2)

via Wikidata · CC0

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Encyclopedic overview

Glass noodles, or fensi (traditional Chinese: 粉絲; simplified Chinese: 粉丝; pinyin: fěnsī; lit. 'flour thread'), sometimes called cellophane 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. They originated in China. A stabilizer such as chitosan or alum (illegal in some jurisdictions) may also be used.

They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. They are called "glass noodles" because of their glass-like transparency when cooked. Glass noodles are not the same as rice vermicelli, which is made from rice and white in color rather than clear (after cooking in water).

Excerpted from Wikipedia’s “cellophane noodles” article, available under the CC BY-SA 4.0 licence.