<http://schema.org/description>
"Always dried and always super-thin. Made from mung bean starch, they need to be soaked in hot water until soft before cooking.They turn clear and slippery when cooked, which is why they&#8217;re also called &#8220;glass&#8221; or &#8220;cellophane&#8221; noodles. Excellent in stir-fries and soups."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.sunset.com/food-wine/asian-noodle-recipes/bean-thread-noodles>