Bean thread noodles are thin glass noodles also known as mung bean noodles, cellophane noodles, and glass noodles. They are typically made with mung bean starch but they can sometimes be mixed with other starches as well such as potato starches and pea starches.
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How To Use It
Bean thread noodles (aka mung bean noodles, cellophane noodles, or glass noodles) are known for their chewy texture.
Although this is a glass noodle, it should not be confused with the Korean glass noodles used in Japchae called dangmyeon 당면, which are made with sweet potato starch and is a lot thicker.
Bean thread noodles are excellent in noodle stir-fries like pad woon sen because of how well they absorb the sauce.
They are also delicious in Thai salads like yum woon sen, because of how light and chewy they are.
Since these noodles are very delicate and thin, I also love adding them to hot broths like tom yum to make it a meal or to hot pot because of how quickly they cook.
These noodles are very delicate, and only require a short soak in warm water for a 5-10 minutes before they are ready to use.
Where to Buy Bean Thread Noodles
You can find bean thread noodles in any Asian grocery store in the noodles aisle.
When shopping for bean thread noodles, make sure you check the ingredients to see if it contains mung bean in it. I have seen many brands label bean thread noodles as vermicelli so it is easy to accidentally buy the wrong type of noodles if you are not sure.
Bean thread noodles are whiter in color and will always be made of mung beans, whereas vermicelli noodles will be an off-white/beige color and will always be made with rice. Use the photo below as a reference guide when shopping.
If you can't find it at an Asian grocery store, you can also purchase bean thread noodles online on Amazon as well.
How To Store It
You can store bean thread noodles in a ziploc bag in a cool dry area.
Recipes That Use Bean Thread Noodles
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