Bean Threads are known as cellophane noodles or glass noodles. These Cantonese Noodles are used in stir-fries and soups.
Soften in hot water for 15 to 20 minutes before cooking, then rinse and drain.
Quick stir-fry: Heat 1 tbsp vegetable oil in a wok. Stir-fry minced garlic, soy sauce and cut up vegetables for about 3 minutes. Add the bean threads to the wok, stir-fry briefly, when add a sauce of your choice – such as oyster or hoisin – and stir-fry for about 2 minutes. Sprinkle with freshly chopped coriander and serve.
MUNG BEAN STARCH, WATER.
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