Glass noodles
Cooked glass noodles | |
| Alternative names | Cellophane noodles |
|---|---|
| Type | Noodles |
| Place of origin | China |
| Region or state | East Asia, Southeast Asia |
| Associated cuisine | Chinese, Indonesian, Japanese, Korean, Malaysian, Filipino, Samoan, Thai, Vietnamese, Burmese and Taiwanese |
| Main ingredients | Starch (from mung beans, yams, potatoes, cassava, canna, or batata), water |
| Regional name | |
|---|---|
| Chinese name | |
| Traditional Chinese | 粉絲/粉條 |
| Simplified Chinese | 粉丝/粉条 |
| Literal meaning | flour thread |
| Hanyu Pinyin | fěnsī |
| Wade–Giles | fên3-ssŭ1 |
| Yale Romanization | fán sī |
| Jyutping | fan2 si1 |
| Chinese name (Taiwan) | |
| Chinese | 冬粉 |
| Literal meaning | winter flour |
| Hanyu Pinyin | dōngfěn |
| Bopomofo | ㄉㄨㄥㄈㄣˇ |
| Wade–Giles | tung1-fên3 |
| Hokkien POJ | tang-hún |
| Burmese name | |
| Burmese | ကြာဆံ |
| Vietnamese name | |
| Vietnamese alphabet | miến / bún tàu |
| Hán-Nôm | 麪 / 𡅊艚 |
| Literal meaning | noodle / Chinese vermicelli |
| Thai name | |
| Thai | วุ้นเส้น / เส้นแกงร้อน / ตังหน |
| RTGS | wun sen / sen kaeng ron / tung hon |
| Korean name | |
| Hangul | 당면 |
| Hanja | 唐麵 |
| Literal meaning | Tang noodle |
| Revised Romanization | dangmyeon |
| McCune–Reischauer | tangmyŏn |
| North Korean name | |
| Chosŏn'gŭl | 분탕 |
| Hancha | 粉湯 |
| Literal meaning | flour soup |
| Revised Romanization | buntang |
| McCune–Reischauer | punt'ang |
| Japanese name | |
| Kanji | 春雨 |
| Kana | はるさめ |
| Revised Hepburn | harusame |
| Malay name | |
| Malay | suhun |
| Indonesian name | |
| Indonesian | sohun |
| Filipino name | |
| Tagalog | sotanghon |
Glass noodles, or fensi (traditional Chinese: 粉絲; simplified Chinese: 粉丝; pinyin: fěnsī; lit. 'flour thread'), sometimes called cellophane noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. They originated in China. A stabilizer such as chitosan or alum (illegal in some jurisdictions) may also be used.
They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. They are called "glass noodles" because of their glass-like transparency when cooked. Glass noodles are not the same as rice vermicelli, which is made from rice and white in color rather than clear (after cooking in water).