Some other names for glass noodles that you might see include cellophane noodles, fensi, bean thread noodles, vermicelli, bean threads, or miến.

Like bean thread or cellophane noodles, they have a particularly neutral flavour. Find them at any Asian food store and use them in soups, salads and stir-fries, ...

While bean thread noodles are a must, you can use a variety of veggies. This version’s earthy flavor comes from rehydrated mushrooms combined with napa cabbage, snow peas, carrots and baby corn ...

250 g/8 oz bean thread noodles 3 tablespoons oil 2 teaspoons annatto seeds 1 onion, finely sliced 3 teaspoons finely chopped garlic 2 tablespoons fish sauce 8 large dried shiitake mushrooms, soaked ...

If it seems dry, or the noodles are scorching, add a little more shrimp stock, as necessary. 11 /12 Stir in the holy basil leaves and the spring onion then garnish with whole stalk of green ...

The sheer vastness of the grocery store noodle aisle can be staggering, especially since you’ll often find the same ingredients labeled under different names. The typically thin, round, light ...

For the base of this soup, you'll use chicken broth. For the aromatics, there's garlic, ginger, and onion. Then, grab some ...

Mung bean starch is often used to make bean thread noodles, which are also called cellophane or glass noodles. The noodles ...

Soak the vermicelli noodles in a large bowl with warm water until soft, 15-20 minutes. You can use hot water for a shorter time. Drain them well and cut into 2-inch pieces with kitchen scissors.