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1. Bring a large saucepan of water to a boil. In a large bowl, cover the mung bean noodles with warm water and let stand until pliable, about 5 minutes.
Cellophane noodles, or fensi (traditional Chinese: 粉絲; simplified Chinese: 粉丝; pinyin: fěnsī; lit. 'flour thread'), sometimes called glass 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.
The noodle mixture is steamed in the pan from the bottom up to produce the square rice noodle sheets. The noodles are typically very thin (roughly 1 ⁄ 8 thickness). Once the liquid mixture is ladled and set, fillings such as shrimp or beef may be added before the noodle is fully cooked.
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The noodles are made from a mixture of ground rice flour from glutinous or non-glutinous rice and water, but sometimes combined with cornstarch to reduce breakage during cooking. [1] The noodles are hand-shaped and rolled into the iconic needle profile, then steamed. Shaping the noodles is an acquired skill.
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It primarily consists of rice vermicelli and thicker yellow egg noodles, while the broth is made with prawn heads and shells, and pork ribs. [9] Sliced prawns or shrimps are also added into the dish, along with pork slices, hard boiled eggs, and kangkung ( Ipomoea aquatica ).
Mung bean sheets are used for cold dishes, hot pots, and stir-fried dishes, in conjunction with sliced meats and/or seafood, vegetables, and seasonings. One such dish is liang fen, where the noodles are served cold with chili oil.