Cellophane noodles

Cellophane noodles
Cooked cellophane noodles
Alternative namesGlass noodles
TypeNoodles
Place of originChina[1]
Region or stateEast Asia, Southeast Asia
Associated cuisineChina, Indonesia, Japan, Korea, Malaysia, Philippines, Samoa, Thailand, Vietnam, Myanmar and Taiwan
Main ingredientsStarch (from mung beans, yams, potatoes, cassava, canna, or batata), water
Regional name
Chinese name
Traditional Chinese粉絲/粉條
Simplified Chinese粉丝/粉条
Literal meaningflour thread
Hanyu Pinyinfěnsī
Wade–Gilesfên3-ssŭ1
Yale Romanizationfán sī
Jyutpingfan2 si1
Chinese name (Taiwan)
Chinese冬粉
Literal meaningwinter flour
Hanyu Pinyindōngfěn
Bopomofoㄉㄨㄥㄈㄣˇ
Wade–Gilestung1-fên3
Hokkien POJtang-hún
Burmese name
Burmeseကြာဆံ
Vietnamese name
Vietnamese alphabetmiến / bún tàu
Hán-Nôm麪 / 𡅊艚
Literal meaningnoodle / Chinese vermicelli
Thai name
Thaiวุ้นเส้น / เส้นแกงร้อน / ตังหน
RTGSwun sen / sen kaeng ron / tung hon
Korean name
Hangul당면
Hanja唐麵
Literal meaningTang noodle
Revised Romanizationdangmyeon
McCune–Reischauertangmyŏn
North Korean name
Chosŏn'gŭl분탕
Hancha粉湯
Literal meaningflour soup
Revised Romanizationbuntang
McCune–Reischauerpunt'ang
Japanese name
Kanji春雨
Kanaはるさめ
Revised Hepburnharusame
Malay name
Malaysuhun
Indonesian name
Indonesiansohun
Filipino name
Tagalogsotanghon

Cellophane noodles, or fensi (traditional Chinese: 粉絲; simplified Chinese: 粉丝; pinyin: fěnsī; lit. 'flour thread'), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan (or alum, illegal in some jurisdictions) may also be used.[2]

They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their cellophane- or glass-like transparency when cooked. Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear (after cooking in water).

  1. ^ Hulin, Belinda (November 10, 2009). Knack Chinese Cooking. Globe Pequot Press. p. 150. ISBN 9780762758463.
  2. ^ Paul, Adams. "Recipe Quest: Shear-Thickening Starch Noodles – Cooking Issues". Retrieved 17 September 2021.