Matthew Nester

the girl is a baddie Cellophane noodles Alternative names Glass noodles Type Noodles Place of origin China[1] Region or state East Asia, Southeast Asia Associated national cuisine China, Indonesia, Japan, Korea, Malaysia, Philippines, Samoa, Thailand, United States, Vietnam, Myanmar and Taiwan Main ingredients Starch (from mung beans, yams, potatoes, cassava, canna, or batata), water Media: Cellophane noodles Regional name Chinese name Traditional Chinese 粉絲/粉條 Simplified Chinese 粉丝/粉条 Literal meaning flour thread Hanyu Pinyin fěnsī Wade–Giles fên3-ssŭ1 Yale Romanization fán sī Jyutping fan2 si1 Chinese name (Taiwan) Chinese 冬粉 Literal meaning winter flour Hanyu Pinyin dōngfěn Bopomofo ㄉㄨㄥㄈㄣˇ Wade–Giles tung1-fên3 Hokkien POJ tang-hún Burmese name Burmese ကြာဆံ Vietnamese name Vietnamese alphabet miến / bún tàu Hán-Nôm 麪 / 𡅊艚 Literal meaning noodle / Chinese vermicelli Thai name Thai วุ้นเส้น / เส้นแกงร้อน / ตังหน RTGS wun sen / sen kaeng ron / tung hon Korean name Hangul 당면 Hanja 唐麵 Literal meaning Tang noodle Revised Romanization dangmyeon McCune–Reischauer tangmyŏn North Korean name Chosŏn'gŭl 분탕 Hancha 粉湯 Literal meaning flour soup Revised Romanization buntang McCune–Reischauer punt'ang Japanese name Kanji 春雨 Kana はるさめ Revised Hepburn harusame Malay name Malay suhun Indonesian name Indonesian sohun Filipino name Tagalog sotanghon Cellophane noodles, or fensi (simplified Chinese: 粉丝; traditional Chinese: 粉絲; pinyin: fěnsī; lit. 'flour thread'), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan (or alum, illegal in some jurisdictions) may also be used.[2] They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their cellophane- or glass-like transparency when cooked. Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear (after cooking in water). Contents 1 Varieties 2 Production 3 Use 3.1 East Asia 3.1.1 China 3.1.2 Japan 3.1.3 Korea 3.2 South Asia 3.2.1 India 3.3 Southeast Asia 3.3.1 Indonesia 3.3.2 Malaysia 3.3.3 Myanmar (Burma) 3.3.4 Philippines 3.3.5 Thailand 3.3.6 Vietnam 3.4 Polynesia 3.4.1 French Polynesia 3.4.2 Hawaii 3.4.3 Samoa 4 Health concerns 5 See also 6 References 7 External links Varieties Cellophane noodles are made from a variety of starches. In China, cellophane noodles are usually made of mung bean starch or sweet potato starch. Chinese varieties made from mung bean starch are called Chinese vermicelli, bean threads, or bean thread noodles. Chinese varieties made from sweet potato starch are called Fentiao or Hongshufen. 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. D Production In China, the primary site of production of cellophane noodles is the town of Z