Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, minutes; drain.
Rinse under cold water and drain well. Whisk garlic, fish sauce, lime juice, vinegar, sugar, ginger, and pepper in another large bowl.
True to their name, the noodles are clear and translucent. They are white in colour when raw but turn opaque when soaked in water and cooked. In China, cellophane noodles are usually made of mung bean starch. Chinese varieties made from mung bean starch are called Chinese vermicelli, bean threads, or bean thread noodles. These delicate, translucent strands, sometimes called glass or cellophane noodles, are made from the starch of mung beans. Try them in a cool salad with a healthy dose of herbs and a tangy Asian-inspired vinaigrette.
While this recipe is for just one person, it can easily be doubled or tripled to serve more. Cooked shrimp make this an easy, no-cook option, but this Vietnamese-inspired salad….
Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial. Fine Cooking. Sign Up Login. Ingredient Rice Vermicelli Noodles. Buy Now. Save to Recipe Box. Add Private Note. Saved Add to List Add to List.
Add Recipe Note. Most Popular. Classic Tomato Soup Recipe. Potato Gnocchi Recipe. Osso Buco Recipe. Classic Bread Stuffing Recipe. A rice sticks, rice stick noodles What is it? Heat a few tablespoons of frying oil in a wok or frying pan over medium-high heat. Cut the longkou noodles in half crosswise. Fry the noodles until they turn golden brown, stirring once or twice, for about 2 minutes.
Remove the noodles with a slotted spoon and place them on paper towels to drain. Transfer the noodles to the serving plate and use them as a nest for sauces or add them to the top of another dish for a crunchy garnish. Nutrition Cooking and Baking Cooking Pasta. Andrews received formal training at Le Cordon Bleu. Video of the Day.
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