cellophane noodle

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cellophane noodle

n.
A thin transparent noodle that is made from the mung bean or other starchy plants but without wheat or eggs. Also called glass noodle.
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Salad wraps - vegetarian or with chicken - are made with organic greens, bean sprouts, carrots, Thai basil, mint and cellophane noodles wrapped in rice paper.
cellophane noodles (see notes) 2 tablespoons rice vinegar 1/2 to 1 teaspoon hot chile flakes 2 tablespoons fresh lime juice (about 3 small limes) 2 cloves garlic, minced 1 tablespoon sugar 4 tablespoons Asian fish sauce (nuoc mam or nam pla) 2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained 1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons 1/4 cup basil leaves 1/4 cup cilantro leaves 1/4 cup mint leaves 1/4 cup dry-roasted peanuts, finely chopped
To prepare cellophane noodles, soak them in hot water for a few minutes until tender to bite, then drain.
From the mains, we sampled the Japchae - gluten-free Korean wok-tossed cellophane noodles.
Mix cooked cellophane noodles, shredded napa cabbage, thinly sliced cucumber, red bell pepper and scallions, shredded carrot, chopped basil and mint, and slices of roasted pork, your leftovers or from the deli.
It's closer to rice or cellophane noodles than to semolina.
Steaming white rice, black beans, scallion pancakes, marinated and roasted tofu, cellophane noodles with kale, hot soup with seaweed and chunks of butternut squash, and a vast array of vegetables.
99--is the Korean Mando, or big dumplings, softball-size pillowy mounds of steamed dough stuffed with a blend of minced pork tofu, mushrooms, cellophane noodles and cabbage.
uk SPRING ROLLS WITH COCKLES Ingredients (serves 4) 50g/2oz thin cellophane noodles 25g/1oz Maesyffin organic shiitake mushrooms 100g/4oz cooked cockles from the Bury Inlet 2 shallots, chopped 2.
Ingredients make enough for six 50g/2oz thin cellophane noodles 25g/1oz shitake mushrooms 100g/4oz cooked cockles 2 shallots, chopped 2.
Purchase bean threads (also called cellophane noodles, for their translucent appearance), which are made from mung bean flour.
The noodles vary in texture, from the chewy nuttiness of soba, a Japanese buckwheat noodle, to the jellylike consistency of transparent cellophane noodles.