another name for glass noodles
Drain well and let cool, then add to the bowl with the chicken. Bring a saucepan three-fourths full of salted water to a boil over high heat. Add the noodles and cook until they are translucent, about 1 minute. Pour into a colander and rinse under cold running water. A Northern Thai dish where one or more types of curry are refried with glass noodles and other ingredients such as kaffir lime leaves, lemongrass and bamboo shoots. At least one of the curries used in this recipe should be the Northern Thai pork curry called kaeng hangle. From Wikipedia, the free encyclopedia. Cellophane noodles (/ˈsɛləˌfeɪn/; also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles) are a type of transparent noodle made from starch (such as mung bean starch, yam, potato starch, cassava, canna or batata starch) and water. Photo of Korean Glass Noodles – Jap Chae/Chap Chae. These past few days, I needed to cook healthy. Not for me, but for the sake of my children. You see, last week, I had Lasik eye surgery. As any reasonable mother would do, I milked it as far as I could go in terms of slacking on my housewifery duties. Combine the noodles, pork, green onions, cilantro, chili, and peanuts in a large bowl. Whisk together the soy sauce, fish sauce, sugar, and lime juice in a small bowl. Taste and add more of any of the ingredients to suit your tastes, then pour the sauce over the noodles. Cellophane noodles are also known as bean thread or mung bean noodles, because they are made from plant starches (typically mung bean starch). Yet another name for them is glass noodles, because they have a thin and brittle texture when dried and turn translucent when rehydrated. These noodles readily absorb other flavors, making them popular additions to braises and stir-fries. 1/2 cup (4 fl. oz./125 ml.) chicken broth. 6 oz. Korean Glass Noodles – Jap Chae. This dish can also be spelled: Jab Chae, Chap Chae. The type of noodles used in this dish is made from sweet potato starch and translucent when cooked, which is how they got their English name, “glass noodles.” They are also gluten free and are wonderfully springy and light. Spicy Glass Noodles with Crispy Pork (Yum Woon Sen) Warm a teaspoon of canola oil in a skillet over medium-high heat. Add the pork and cook for 5 minutes, stirring frequently to break the pork into tiny crumbles. Cook for another 3 to 5 minutes, stirring less frequently, until the pork turns deeply golden and crispy. Set aside. While the pork is cooking, set the noodles in a bowl and cover them with hot water to soak. Let them sit until softened, about 10 minutes or until the pork has finished cooking. Bring a pot of water to a boil. Drop in the noodles and cook for 1 to 2 minutes, until the noodles are stretchy and tender. Drain and rinse under cool water. Use a pair of kitchen shears to cut the mass of noodles 3 or 4 times — this makes the long noodles easier to eat. They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes, or spring rolls. They are called cellophane noodles or glass noodles because of their appearance when cooked, resembling cellophane, a clear material of a translucent light gray or brownish-gray color. Cellophane noodles are generally round, and are available in various thicknesses.
Cellophane noodles, Chinese vermicelli, bean threads, bean thread noodles and crystal noodles.