cellophane or bean

Cellophane noodles, also known as bean thread noodles, glass noodles, or vermicelli, are thin, translucent pasta products made from mung bean starch (occasionally from other starches such as potato or tapioca) and water. These noodles are characteristic of East and Southeast Asian cuisines, particularly in China, Vietnam, Thailand, and Korea. The noodles are typically white or slightly off-white in color and become transparent when cooked. They have a delicate, chewy texture and are relatively neutral in flavor, making them ideal for absorbing the tastes of accompanying sauces and ingredients. Cellophane noodles are produced by mixing mung bean starch with water to form a dough, which is then extruded into thin strands and dried.

These noodles are named for their glass-like appearance when cooked, which results from their starch composition. They are typically sold in dried bundles wrapped in cellophane or plastic packaging, which gives them their common English name.

Cellophane noodles feature prominently in Asian cuisine as a versatile ingredient in soups, stir-fries, spring rolls, and cold salads. In Vietnamese cooking, they appear in dishes like miến (clear noodle soup) and in summer rolls. Chinese cuisine incorporates them into hotpot dishes and fried preparations. Thai cuisine uses them in pad thai variations and in soups. These noodles cook quickly (typically 4-5 minutes in hot water) and are often softened by soaking rather than boiling to maintain their delicate texture. They pair well with vegetables, meat, seafood, and aromatic broths. Their neutral flavor allows them to complement both light, broth-based dishes and bold, spice-forward preparations.