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We are using Glass Noodles in the Springs Rolls and in our Specialty of glass Noodles which are spicy – however we can use them in any dish – some people like Pad Thai with these Noodles and some people like Pad Sea Eaw with these Noodles.

Cellophane or glass noodles are made from a variety of starches. In China, cellophane noodles are usually made of mung bean starch. Chinese varieties made from mung bean starch are called Chinese vermicellibean threads, or bean thread noodles. Thicker Korean varieties made with sweet potato starch are called sweet potato noodles or dangmyeon.

Cellophane noodles are available in various thicknesses. Wide, flat cellophane noodle sheets called mung bean sheets are also produced in China. In Korea, napjak-dangmyeon (literally “flat dangmyeon”) refers to flat sweet potato noodles.

In China, the primary site of production of cellophane noodles is the town of Zhangxing, in ZhaoyuanShandong province. However, historically the noodles were shipped through the port of Longkou, and thus the noodles are known and marketed as Longkou fensi (simplified Chinese龙口粉丝traditional Chinese龍口粉絲).[2]


In Japanese cuisine, they are called harusame (春雨), literally “spring rain”. Unlike Chinese glass noodles, they are usually made from potato starch. They are commonly used to make salads, or as an ingredient in hot pot dishes. They are also often used to make Japanese adaptations of Chinese and Korean dishes. Shirataki noodles are translucent, traditional Japanese noodles made from the konjac yam and sometimes tofu.


Japchae from Korea

In Korean cuisine, glass noodles are usually made from sweet potato starch and are called dangmyeon (Hangul당면Hanja; literally “Tang noodles”; also spelled dang myundangmyuntang 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 (hangul: 잡채). They are usually thick, and are a brownish-gray color when in their uncooked form.

South Asia


In India, glass noodles are called falooda (see falooda, the dessert dish), and are served on top of kulfi (a traditional ice cream). They are usually made from arrowroot starch using a traditional technique. The noodles are flavorless so they provide a nice contrast with the sweet kulfiKulfi and falooda can be bought from numerous food stalls throughout northern and southern parts of India.

Southeast Asia


In Indonesian cuisine, they are called soun or suun, probably from simplified Chinese线粉traditional Chinese線粉pinyinxiànfěnlit. ‘thread flour’ (POJ: suànn-hún). Its usually eaten with baksotekwan, and soto


In Malaysia they are known as tanghoon (). They are sometimes confused with bihun (米粉) which are rice vermicelli. Sometimes also known as suhun or suhoon.


Pancit Sotanghon (Lin-Mers, Baliuag, Bulacan, Philippines)

In Filipino cuisine, the noodles are called a similar name: sotanghon because of the popular dish of the same name made from them using chicken and wood ears. They are also confused with rice vermicelli, which is called bihon in the Philippines.


Yam wun sen kung: A Thai salad made with cellophane noodles and prawns

In Thai cuisine, glass noodles are called wun sen (Thaiวุ้นเส้น). They are commonly mixed with pork and shrimp in a spicy salad called yam wun sen (Thaiยำวุ้นเส้น), or stir-fried as phat wun sen (Thaiผัดวุ้นเส้น).


In Vietnamese cuisine, there are two varieties of cellophane noodles. The first, called bún tàu or bún tào, are made from mung bean starch, and were introduced by Chinese immigrants. The second, called miến or miến dong, are made from canna (Vietnamesedong riềng), and were developed in Vietnam. These cellophane noodles are a main ingredient in the dishes: miến gàmiến lươnmiến măng vịt, and miến cua. These cellophane noodles are sometimes confused with rice vermicelli (Vietnamesebún) and arrowroot starch noodles (Vietnamese: arrowroot: củ dong, arrowroot starch: bột dong/bột hoàng tinh/bột mì tinh).



Glass noodles were introduced to Samoa by Cantonese agricultural workers in the early 1900s where they became known as “lialia“, a Samoan word meaning “to twirl”, after the method of twirling the noodles around chopsticks when eating. A popular dish called sapasui (transliteration of the Cantonese chop suey) is common fare at social gatherings. Sapasui, a soupy dish of boiled glass noodles mixed with braised pork, beef, or chicken and chopped vegetables, is akin to Hawaiian “long rice”.

North America

United States

In Hawaii, where cuisine is heavily influenced by Asian cultures, cellophane noodles are known locally as long rice, supposedly because the process of making the noodles involves extruding the starch through a potato ricer.[3] They are used most often in chicken long rice, a dish of cellophane noodles in chicken broth that is often served at luaus.[4]




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