cellophane noodles

Cellophane noodles, also known as glass noodles, bean thread noodles, or vermicelli (from the Chinese 粉丝, fěnsī), are thin, translucent noodles made from starch and water. The primary starch source is typically mung bean flour, though variants made from potato starch, tapioca, or sweet potato starch also exist. Native to East and Southeast Asia, particularly China and Vietnam, these noodles are characterized by their delicate, almost glassy appearance when dried and their gelatinous texture when cooked. The noodles are virtually flavorless and absorb the tastes of accompanying sauces and ingredients, making them versatile across multiple cuisines.

The noodles become pliable and translucent upon hydration, either through soaking in hot water or brief boiling. Despite their name, the packaging is typically plastic rather than cellophane. The texture transforms from brittle to chewy, with a slightly slippery mouthfeel that distinguishes them from wheat-based noodles.

Cellophane noodles feature prominently in Chinese, Vietnamese, Thai, and Korean cuisines. They are essential in dishes such as Vietnamese spring rolls (both fresh and fried), Chinese hot pots, Thai pad woon sen (stir-fried glass noodles), Korean japchae, and various soups and salads throughout Southeast Asia. Their neutral flavor profile and delicate texture make them ideal for absorbing bold seasonings—soy sauce, sesame oil, garlic, and chili are common accompaniments. They are typically softened by brief soaking in hot water before use in stir-fries or salads, or added directly to boiling broths in soups. Their light quality makes them suitable for both hot and cold preparations, including noodle salads with vinegar-based dressings.