Glass noodles

Glass noodles are transparent noodles made primarily from starch and water, commonly sold dried and reconstituted before cooking.

Glass noodles are transparent noodles made primarily from starch and water, commonly sold dried and reconstituted before cooking. They are used in many Asian cuisines and are also known as cellophane noodles, bean thread noodles, or fensi. Their name comes from their glass-like, translucent appearance when cooked.

Names and origins

Glass noodles are also called cellophane noodles, bean thread noodles, or fensi. They originated in China and are now used broadly in East and Southeast Asian cooking.

Ingredients and production

They are made from starches such as mung bean, potato, sweet potato, tapioca, or canna mixed with water. Some products may include stabilizers, and the exact starch used can vary by region and brand.

Culinary use

Glass noodles are typically sold dried, then soaked or briefly cooked until soft. They are valued for their slippery texture and ability to absorb sauces and broth in dishes such as soups, stir-fries, and spring rolls.

Regional variations

In China, mung bean starch is common, while Korean and Japanese versions often use sweet potato starch. These regional differences affect texture, colour, and naming conventions.