What are cellophane noodles?

cellophane noodles are extremely thin translucent noodles used considerably in Asian cuisine. China, Japan, Korea and Thailand have traditional meals that use these noodles, and all these countries also create noodles for home use and export.

Asian food trade or large market will usually carry cellophane noodles that can be marked as beans, glass noodles or mung beans noodles. Store the noodles in a cool dry place up to one year before use and in an airtight container after opening the package. When other ingredients are used, noodles can be embodied or cloudy, which is not necessarily an indicator of poor quality. When they are cooked, the noodles generally turn completely transparent and get the color of any added sauce. The duct rather than rice or wheat, two common ingredients in the formation of noodles. The noodles are made extremely thin and usually dried in coils for easy packaging. When a cook wants to use noodles, usually removes the spool of noodles and either predict them or is hOdí directly into the bowl. The noodles have a durable texture and pick up the flavor very well. Their absorption quality can also cause oil to suck, so the noodles should be used with care in the oil pan.

Pre -soaked cellophane noodles can be used as fillers in things such as spring rolls, or are added to mixing fries, in which case they often become crispy. In some cases, frying is simply served through soaked cellophane noodles, allowing them to absorb the sauces from the Smoh frying without being fried. Soups are also produced with this ingredient that adds texture and fullness to the soup. Linudle is cooked on the brewhouse, it only takes a while of cooking, so most chefs prefer to soak in boiling water, so that they do not become too soft.

dried noodles for cellophanes are very fragile and tend to burst and break if it is roughly manipulated.For this reason, most chefs are trying to avoid breaking noodles of coils. If this becomes necessary, we recommend bursting through compost or garbage so that small shards of noodles are not scattered throughout the kitchen.