Cellophane noodles (also known as Chinese vermicelli, bean threads, bean thread noodles, or glass noodles) are a type of transparent Asian noodle made from starch (such as mung bean starch, potato, or canna starch) and water. They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes, or spring rolls. Cellophane noodles are generally round, and are available in various thicknesses. Wide, flat cellophane noodle sheets called mung bean sheets are also produced in China. Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear.
In Korean cuisine, glass noodles are usually made from sweet potato starch and are called dangmyeon (당면; literally “Tang noodles”; also spelled dang myun, dangmyun, tang myun, or tangmyun). They are commonly stir-fried in sesame oil with beef and vegetables, and flavoured with soy and sugar, in a popular dish called japchae. They are usually thick, and are a brownish-gray color when uncooked.
- Use:
JapChae, Dumpings, Frying Snack, and so on- Storage:
Keep in the cabinet.- Short Korean lesson: *^^*
DangMyun (당면)=Cellophane Noodles
I love your website. Its been a great help with learning about Korean dishes. Its hard to find great recipes. I have a question with the noodles. How are they properly cooked from the packet? I wait until the water has boiled and put it in. But when its cooked, it is always too chewy. Any suggestions?
Thank you.
hi Bryan,
Soak them in water before boiling then.. and this noodle suppose to be chewy..even after cooking.. that’s the special point for this noodle.. ^^
If you over cook it does it get even more chewy or softer? Mine turned out way too chewy
hi Ben,
Well, if you cook for a long time.. it shouldn’t be too chewy… it should be softer.. like.. a little too soft.. something like that. If it is not good enough, it will be hard.. or too chewy.. and cellophane noodles suppose to be little bit chewy when you eat..