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Topic: Cellophane noodles

	Asian Noodles - Knowledge - Hormel Foods
		Cellophane noodles are thin translucent noodles made from mung bean starch.
		A Japanese noodle that is thin and translucent in appearance, similar to cellophane noodles.
		Harusame noodles are round or flat thin rods that are generally 5 to 7 inches in length.
	www.hormel.com /templates/knowledge/knowledge.asp?id=555&catitemid=45 (2340 words)

	pasta noodles cellophane soba vermicelli couscous orzo polenta (Site not responding. Last check: 2007-10-13)
		Cellophane Noodles, also referred to as Bean Thread or Transparent noodles.
		Bean Thread Noodles are added to soups, braised dishes, deep fried or used as a garnish.
		Cellophane Noodles can be added to soups or braised dishes or deep fried and used as a garnish.
	www.gourmetstore.com /shop-online/CELLOPHANE_NOODLES_BEAN_THREAD_V06B.cgi (131 words)

	Pastas And Noodles Dictionary
		Pastas and Noodles and couscous, dumplings and wontons, macaroni, rigatoni, spaghetti, tubetti, vermicelli, fettucini—this is only a few of the many varieties of pasta, the most diverse food made from grain.
		Cellophane noodles — Cellophane noodles or bean starch noodles are made from the starch of mung beans and come as vermicelli or as flat, wide noodles.
		These noodles are often cooked lightly in boiling water and served cold with a dipping sauce or in soups.
	www.newitalianrecipes.com /pastas.html (1735 words)

	Flavor Profiles--Cellophane noodles
		Translucent cellophane noodles are known by a variety of names, including bean threads, Chinese vermicelli, glass noodles, and bai fun.
		May also be labeled as “transparent” or “shining noodles,” “pea-stick noodles,” or “mung bean sticks.” Unlike most "pastas," cellophane noodles are made from the starch of mung beans rather than wheat.
		Look for cellophane noodles in a well-stocked supermarket; or buy in Asian markets or online at sites such as www.ethnicgrocer.com.
	www.cookinglight.com /cooking/flavorprofiles/cellophane_noodles.html (103 words)

	CuisineNet Digest: Pan-Asian Noodles
		Soba is a noodle made from buckwheat and wheat flour.
		Cellophane noodles are frequently used in clear soups and braised dishes in southern and central China, in stir-fries and vegetarian dishes in northern China and Tibet, and are added to sweet drinks and dessert soups in Southeast Asia.
		Tan, thick, flat Soba noodles are usually made from a combination of buckwheat and wheat flours.
	www.cuisinenet.com /digest/ingred/pasta/asian_noodles.shtml (469 words)

	Asian Noodles Kitchen Knowledge
		Pulled noodles are especially difficult to make by hand, because it requires the ability to twirl stretched out pasta dough in both hands, fold and refold, and repeatedly stretch and twirl, and fold and refold until long fine noodles are formed from the dough.
		The flat, regular size rice noodles should be soaked for 10 to 15 minutes in hot (not boiling) water and then drained and rinsed to remove the starches.
		Cellophane Noodles: Cellophane noodles should be soaked in hot (not boiling) water for approximately 5 minutes.
	www.recipetips.com /kitchen-tips/t-44-525/Asian-Noodles.asp (541 words)

	Thailand Noodles and Flour
		Cellophane Noodles are fine, string-like, dried transparent noodles made from mung beans.
		To soften Cellophane Noodles, soake them in warm water for 10-15 minutes, but sometimes they are plunged into boiling water and cooked until tender.
		Fresh noodles are highly perishable, so, even though they are cooked, it makes sense to buy them early in the day, and steam them again when you get them home.
	asiarecipe.com /thainoodlesflour.html (1185 words)

	Roadfood.com Forums - Chinese Cellophane Noodles - What's the deal?
		Cellophane noodles are similar to those other foods which have no definitive taste of their own, in that they absorb the flavor of other items with which they are cooked or paired.
		Cellophane noodles are used for their texture and appearance in highly flavored dishes.
		Tofu and cellophane noodles are the only two foods I have ever encountered that are absolutely blah.
	roadfood.com /Forums/topic.asp?TOPIC_ID=16365 (678 words)

	Noodles - ACCOMPANIMENTS
		Also called bean threads, slippery noodles, or bean vermicelli; cellophane noodles are made from mung bean starch.
		Cellophane noodles work well in soups and stir-fries, absorbing the flavor of the foods they are cooked with.
		Noodles are thought to have been introduced from China in the 8th century in the form of dumplings.
	www.porkpeople.com /accomnoo_varieties.html (678 words)

	Recipe 227710 --- Selecting Ingredients--Cellophane Noodles (Ck): Info Ethnic Pasta Chinese China Asian Oriental ...
		Cellophane noodles, sometimes called "bean thread" or "Chinese vermicelli," are very long, thin, brittle, and white when dry, which is the way they are sold.
		Cellophane noodles are named for the way they look when soaked in water-that is, transparent.
		Cellophane noodles are almost always soaked in warm water or hot water and then cut before being used in main dishes or soups.
	www.fooddownunder.com /cgi-bin/recipe.cgi?r=227710 (331 words)

	cellophane noodles - Allrecipes
		Also called bean threads, these gossamer, translucent threads are not really noodles in the traditional sense, but are made from the starch of green MUNG BEANS.
		Sold dried, cellophane noodles must be soaked briefly in hot water before using in most dishes.
		Cellophane noodles can be found in the ethnic section of many supermarkets and in Asian grocery stores.
	allrecipes.com /HowTo/cellophane-noodles/Detail.aspx (140 words)

	Mandarin Potato Salad with Cellophane Noodles: The Splendid Table Recipe Box
		When mixed with the airy cellophane noodles, sesame oil, and vinegar, they make a light and tasty salad--a great companion to grilled meat or poultry.
		Note that you could cook the potatoes and carrot in the same pot of boiling water you use for the noodles, but not the other way around; the potatoes give off starch, so the water would be too gluey for the noodles.
		Drain again, place in a bowl, and mix in the cellophane noodles.
	splendidtable.publicradio.org /recipes/side_mandarin_potato_salad.shtml (385 words)

	Wheat Foods Council - Grain Information Center
		Also known as bead threads and slippery noodles, cellophane noodles are made from the starch of mung beans, which are most familiar to us as sprouts.
		Cellophane noodles are translucent in their dried form, but once softened in hot water and cooked, they become gelatinous and transparent.
		Delicate strand of rice noodles are used by all Asian cooks in soups, salads, and stir-fries.
	www.wheatfoods.org /Resource-Noodle/Index.htm (671 words)

	How to Cook Perfect Asian Noodles - Adventurous Cooking and Dining
		Some dishes call for Asian noodles to be cooked in a pot of boiling water; other recipes use noodles that are partially boiled and then fried, steamed, or added to the dish where it cooks along with the rest of the ingredients.
		In the unlikely event that you are able to find fresh noodles, the same rule applies to noodles that you already know when cooking pasta.
		Rice noodles can be added to soups and stews, but they still need to be presoaked and partially cooked first.
	www.adventurous-cooking.com /how-to/cook-perfect-asian-noodles.html (563 words)

	Bean Thread Noodles \| Temple of Thai
		Glass noodles are also known as 'woon-sen' in Thai, mung bean noodles, cellophane noodles, green bean thread noodles, dried bean thread, or 'fun-see' in Chinese.
		Note it is important to use good quality glass noodles made of 100% mung beans, as they retain their shape better then inexpensive ones.
		These noodles should be a staple of your Thai pantry because they store indefinately in an airtight container kept in a cool dry place.
	www.templeofthai.com /food/noodles/beanthread-3530161025.php (265 words)

	Noodles 101
		Noodles are a staple in many asian cultures.
		Noodles can be cooked, mixed, blended and combined with just about anything (mean, seafood, vegetable, etc.).
		The Korean’s buckwheat noodles are known as "naengmyon", which is made from buckwheat flour and potato starch.
	www.asianawest.com /noodles101.html (420 words)

	Noodles and Rice - Ming.com (Site not responding. Last check: 2007-10-13)
		Made from mung bean flour, these thin, translucent noodles are sold dried in packages from 1 ounce to 1 pound.
		Fresh noodles can be stored in the refrigerator for up to four days or frozen up to three months.
		Available fresh and dried, wonton noodles were used traditionally in soups containing the dumplings from which they took their name.
	www.ming.com /ingredients/sub_ing_noodlesrice.asp (478 words)

	Every Last Recipe - 1 million recipes (Site not responding. Last check: 2007-10-13)
		Fried Noodles - By the end of the Han dynasty (202 BC-AD 220), noodles were standard fare and enjoyed in various forms by rich and poor alike.
		Cellophane Noodle Salad - Cellophane noodles (also called bean threads) are fine, translucent threads made from the starch of green mung bean and tapioca starch.
		Shredded Pork and Cellophane Noodle Soup - The Chinese do not really consider cellophane noodles as a "staple." Made of green mung bean starch, they are usually used as an interesting ingredient to accompany meats or other vegetables in a normal "rice meal." They are popular throughout...
	www.everylastrecipe.com /rdir-id-1799.asp (595 words)

	Spicy Pork with Cellophane Noodles (Ants on Trees) Recipe \| Recipezaar
		Cellophane noodles with spicy sauce speckled with bits of pork- the "ants" in the dish's name.
		Add noodles, broth, soy sauce, vinegar and sugar and simmer until the noodles have absorbed the liquid.
		The texture of the finished dish was a little too gloopy for me, but I think that may just be the nature of cellophane noodles.
	www.recipezaar.com /25665 (421 words)

	Bento.com recipes - Korean Cellophane Noodles with Vegetables
		This is a colourful, vegetable-packed noodle dish with a multitude of different textures.
		This complete guide to cooking noodles features more than 60 recipes, and describes the ingredients, cooking methods and vegetable cutting techniques used in noodle preparation.
		Whether you like your noodles hot or cold, thick or thin, there's always a noodle for every occasion.
	www.bento.com /trt-cellnoodles.html (273 words)

	Asian Rice Noodles, Egg Noodles, Vermicelli \| Temple of Thai
		Bean thread noodles are also known as 'woon-sen' in Thai, mung bean noodles, green bean thread noodles, cellophane noodles, dried bean thread, or lunkow bean thread and are a common ingredient in many Asian dishes including Thai Glass Noodle Salad (Yam Woon-Sen).
		This Thai Noodle Sauce is known as 'nam yah' in Thai and is served over 'kanom jeen' noodles, a spaghetti-like dish popular at roadside eateries in Thailand.
		Sweet Noodle Sauce is served with rice noodles or vermicelli for the dish Kanom Jeen (Thai Spaghetti).
	www.templeofthai.com /food/noodles (298 words)

	Recipes - Chicken with Cellophane Noodles Recipe
		Put noodles in a large bowl, pour boiling water over and allow to stand for 10 minutes, then drain and cut noodles into bite-size lengths.
		Add noodles, return to the boil, stirring constantly and cook for 3 minutes longer.
		Serve hot, accompanied by a salad of sliced tomatoes and white onions, dressed with a dash of white vinegar, a sprinkling of sugar, salt and pepper to taste.
	www.asianonlinerecipes.com /online_recipes/vietnam/chicken-cellophane-noodles.php (117 words)

	Cook's Thesaurus: Other Asian Noodles
		The dried noodles can also be deep fried to make a crunchy garnish or bed for sauces.
		The noodles come in white or fl versions; fl is preferred for sukiyaki.
		Dried tofu noodles are also available; before using, soak them in water mixed with baking soda until they soften, then rinse.
	www.foodsubs.com /NoodlesAsianOther.html (675 words)

	Thai Cellophane Noodles With Shrimp - Asian Pacific Heritage Month
		Add the cellophane noodles; soak, stirring occasionally, until they are softened and clear, about 8 to 10 minutes, or according to package instructions.
		While the noodles are soaking, put all of the dressing ingredients into a food processor or electric mincer; process until the gingerroot is finely chopped and the peanuts are slightly chunky.
		Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair.
	www.10news.com /aphm/3463475/detail.html (371 words)

	Asian Recipes Online - Cellophane Noodles With Pork Recipe
		As cellophane noodles can easily be reheated, there is no danger of over preparing this dish
		Place noodles and mushrooms in separate bowls and pour sufficient warm water to cover and set aside to soak for approx.
		Drain and cut noodles into 13 cm lengths with scissors or knife.
	www.asianrecipesonline.com /noodle/cellophane-noodles-with-pork.php (185 words)

	Schwartz - Sally Article Detail - June 2005 - Oodles of Noodles
		Noodles appear in amazingly different dishes throughout the world, from as far apart as Germany to Japan.
		At first you may think a noodle is the same everywhere, but all of them are slightly different, so give them a try to find your favourite:
		To stop noodles (and pasta) from becoming a sticky lump, cook in plenty of lightly salted water. Drain and rinse quickly in cold water. Return to the pan and stir in a little oil to coat and keep the noodles separate.
	www.schwartz.co.uk /sallyart.cfm?ID=10679 (257 words)

	Spicy Cellophane Noodles Recipe - Healthy Diabetic Recipes
		If you are unsure whether this Spicy Cellophane Noodles recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.
		Important Note: This Spicy Cellophane Noodles recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such.
		This Spicy Cellophane Noodles Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.
	www.healthy-diabetic-recipes.co.uk /Spicy_Cellophane_Noodles.html (282 words)

	thai pork with cellophane noodles recipe \| thai recipes
		In a medium mixing bowl, cover the noodles with hot water and let them soak for 20 minutes.
		In a wok or large nonstick frying pan, cook the garlic and ginger in the remaining stock for 1 minute over medium-high heat.
		Stir-fry the pork and noodles for 3 minutes or until pork is cooked through.
	www.recipegoldmine.com /worldvietT/viet52.html (103 words)

	Braised Cellophane Noodles (Site not responding. Last check: 2007-10-13)
		Put noodles, shrimp (if using), and shiitakes into 3 separate bowls and cover each with water; soak until soft, about 20 minutes.
		Add stock, soy sauce, oyster sauce, rice wine, and sesame oil to the same pot, reduce heat to medium-low, add noodles, and cook until noodles absorb stock, 5 to 7 minutes.
		Return shrimp-vegetable mixture to pot, mix with noodles, and cook for 5 minutes more.
	www.organicgardening.com /recipeview/1,7581,s1-6-0-1573,00.html (122 words)

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