Bean threads. Transparent or shining noodles. Pea starch noodles. Mung bean sticks.

Potato Starch, Mung Bean Starch And Water

Cellophane Noodle Recipe: Adding color and texture to many dishes Cellophane Noodles are widely used it China, Here's a good basic recipe that can be varied depending on availability of ingredients. A. Prepare 3 3/4 oz. Cellophane Noodles as described on side panel. B. Cut into matchstick shreds: 1/2 lb. Lean pork. 2 scallions or 1 small onion. C. Mince: 2 slices fresh ginger (optional) 1 dove peeled garlic. D. Mix chow sauce in a bowl: 2 TB. Light Soy Sauce. 2 TB. Chinese Cooking Wine or dry sherry. 1 tsp. Sugar. 1 tsp. Corn starch. 1/2 tsp. Salt. E. Cooking: Add 2 TB. peanut or vegetable oil to wok or large skillet over high heat. As oil starts to smoke, add scallians, ginger (optional) and garlic and stir-fry for 30 seconds. Add pork and stir-fry for 2 minutes more. Stir chow sauce, and add to wok along with Cellophane Noodles. Reduce flame to medium and stir-fry for 2 minutes. Optional: Add 1/4 tsp. Sesame Oil just before completing cooking. Serves 4 when included in a Chinese family-style meal of 2 other main dishes and rice. Note: beef, veal or chicken may be substituted for pork, in above recipe. Cellophane Noodles are great for soups, stir-frys of beef, pork and seafoods and also braised or red-cooked recipes used in Szechuan and vegetarian dishes. To prepare: soak noodles in hotwater for 10 minutes and cut with scissors into 2 inch lengths before simmering for 3 minutes in soups or stir-frying with meats and vegetables.