Cellophane Noodles, also referred to as Bean Thread Noodles, are delicate noodles made from starch (often mung bean flour, hence their name), and most often used in Asian cuisine. Their ability to absorb flavor makes them a perfect complement to the complex flavors that are typical of Asian fare.
Soak noodles in hot water until softened. Drain and add to recipe.
Storage & handling
Store in a cool, dry place.
Bean flour, pea flour.
This classic Sichuan dish is named for the way the tiny bits of pork look clinging to the noodles as one raises a bite to the mouth using chopsticks. Colorful name aside, this recipe is simple but supremely flavorful, and comes together quickly in one wok or skillet.