Date: 2012-01-27 07:20 pm (UTC)
Glass noodles will puff up a lot and crunchy if deep fried. Lovely to add bulk and crunch to a salad.

I like glass noodles in soup especially with homemade Chinese fish balls, 冬菜 Dōngcài (Tianjin salty mustard) and spring onion. Yum!

There are other names for the same glass noodles depending on which country you are in. 冬粉 dōng fěn is very common in South East Asia and Taiwan. In Mainland China they like to call it 粉條 fěntiáo.

粉條 fěntiáo in China is also the thicker glass noodles made with sweet potato or it's proper name is 紅薯粉條 Hóngshǔ fěntiáo or 紅薯粉絲. See this post for picture of these noodles http://sunflower-recipes.blogspot.com/2010/08/chongquing-hot-sour-noodles.html. Similar noodles in Korea for Japchae. See this post for picture of these Korean noodles. http://sunflower-recipes.blogspot.com/2009/06/japche.html

Do try the thicker sweet potato noodles (Chinese or Korean), per recipes above they are very nice.

The word 粉絲 (fěn sī) is also commonly used for fans (fan club), which is phonetically translated from English.

Wheat vermicelli is mien sien 麵線, these noodles are salty and very soft, easily overcooked, see this post http://sunflower-recipes.blogspot.com/2010/02/kidney-and-liver-rice-wine-vermicelli.html

豌豆 if you don't already know it, it is our yellow split peas.
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