Bean thread vermicelli noodles – also known as cellophane noodles, or glass noodles – are a beautiful, transparent noodle, made from mung bean starch. The see-through noodles might seem delicate, but once they’ve been briefly soaked in boiling water they take on a strong and flexible, more conventional noodle consistency, adding great texture to soups and stir fries.

Bean thread vermicelli noodles are most commonly found in South East Asian recipes. Australian-Vietnamese writer, Luke Nguyen uses the bean thread vermicelli glass noodles in fish, pork and chicken soups, as well as ‘beef wok-tossed with glass noodles and curry powder’ and cold goi bo beef salad. 

Ingredients: Mung bean starch (69%), pea starch (18%), water