What is Chinese vermicelli?

Chinese vermicelli is a type of noodles made primarily from starch, potatoes or other plants that have a high starch content. Sometimes it is called cellophane noodles because of their appearance, Chinese vermicelli is usually clear or very lightly colored and once rehydrate, it may seem similar to the fiber optics. They are used in various traditional meals around the world and become increasingly popular in the United States. They can be easily found in most grocery stores and supermarkets. Sometimes marked saifun , noodles are usually round, and although they come in a number of different thicknesses, they are normally relatively narrow. The preparation of Chinese vermicelli usually involves adding noodles to boiling water to return their flexibility and texture.

Once the noodles are reconstructed in boiling water, it can be added to a series of different meals. From hot soups and egg roles to sweet foods and simple combinations of noodles with ground or chopped meat is the use of Chinese vermicelIf numerous and includes a wide range of flavors. The noodles themselves have a small taste and usually devote themselves to the taste of any ingredients with which they are ready.

Sometimes it is confused with rice vermicelli, Chinese vermicelli is produced by starch from sources other than rice and is usually longer than rice noodles. Chinese vermicelli can be used in a number of different meals found around the world, from Chinese soups and fries, to Japanese salads, Pakistani desserts and Korean fries with other ingredients. Similar noodles, known as "long rice", are often used in Hawaiian dishes such as hot soups in which noodles are prepared with a tasty broth.

Although they may seem somewhat strange to those who are used to the typically opaque noodles made of flour, Chinese vermicelli can be used in almost any kind of food that uses thin pasta or noodles. Chicken soup that often uses PLOast noodles or spaghetti can be prepared instead using cellophane noodles. For use in soups, the noodle can be rehydrated directly in the soup as soon as it is hot and may not be cooked first. They can be particularly nice in soups or meals where they are intended as a focus, because of their fine structure and lightness on the tongue.