Glass noodles (cellophane)

Description

Cellophane noodles are transparent, fibrous noodles with a delicate, neutral taste and a slightly chewy texture after cooking or soaking. They are most commonly made from mung bean flour or potato/sweet potato starch, providing mainly carbohydrates, minimal fat, and few proteins. Due to their low fat content and often gluten-free composition, they are a light alternative to wheat noodles and are easily digested, although it is worth noting their moderate glycemic load. In the kitchen, they work perfectly in soups, stir-fries, salads, and as a filling for spring rolls, quickly absorbing the flavors of sauces and spices. Store dry noodles in an airtight container in a cool, dry place away from light; after cooking, keep them in the refrigerator and consume within 2–3 days.