Bean thread noodles, cellophane noodles, transparent noodles, mung bean threads

These noodles are not made from a grain flour but from ground mung beans, which are also the source of the more familiar bean sprouts. Freshly made noodles can sometimes be seen in China, fluttering on lines in the breeze like long thread-like skeins. They are available dried, and are very fine and white. Easy to recognize, packed in their neat, plastic-wrapped bundles, they are stocked by most Chinese markets and some supermarkets. They are never served on their own, but are added to soups or braised dishes or are deep-fried and used as a garnish. Once they are soaked they become soft and slippery, springy and translucent. Since they are a vegetable product, they are popularly used in vegetarian dishes. When fried, they puff up immediately and become very white and crispy.

Shopping tips

There are only a few brands available; all are recommended. They come in packages from 28g/1oz to 450g/1lb. I recommend the smaller as these are easier to handle as well as to measure. The ones most widely available are from China and are quite inexpensive.

Storage notes

Stored in a dry place, they will last indefinitely.

Useful hints

They should be soaked in hot water, rather than boiled, for about 5 minutes before use. As they are rather long, you might find it easier to cut them into shorter lengths after soaking. If you are frying them, omit the soaking but make sure to separate them first. A good technique for separating the strands is to put them into a large paper bag before pulling them apart; this stops them from flying all over the place.

Once fried they make a light, airy bed for stir-fried dishes.

© Ken Hom and reproduced with his kind permission.