A thin translucent dried noodle, made from the starch of mung beans and sold in bundles. This noodle has little or no taste. Once softened in hot water, it becomes gelatinous and slippery. Cellophane noodles are delicious deep-fried, used in fillings for a crisp texture or made into crunchy nests for stir-fries. Softened in hot water, they can be added to soups, laksas, stir-fries and fillings. Cellophane noodles are difficult to cut or separate when dried, so it is best to buy them in small bundles if possible.
Substitute: rice vermicelli or angel hair paste.
Cooking:
Fine white cellophane noodles need only be softened in boiling water for 10 minutes; they do not require boiling. Or for a crisp texture, deep-fry them in hot oil until golden and crisp, 1 minute or less.
Substitute: rice vermicelli or angel hair paste.
Cooking:
Fine white cellophane noodles need only be softened in boiling water for 10 minutes; they do not require boiling. Or for a crisp texture, deep-fry them in hot oil until golden and crisp, 1 minute or less.
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