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{{Distinguish|Cellophane}}
{{short description|Transparent noodle made from starch}}
{{Infobox food
| name             = Cellophane noodles
| image            = Cooked dangmyeon.jpg
| caption          = Cooked cellophane noodles
| alternate_name   = Glass noodles
| country          = [[China]]<ref name="Shelke2016"/>
| region           = [[East Asia]], [[Southeast Asia]]
| national_cuisine = [[Chinese cuisine|China]], [[Indonesian cuisine|Indonesia]], [[Japanese cuisine|Japan]], [[Korean cuisine|Korea]], [[Malaysian cuisine|Malaysia]], [[Filipino cuisine|Philippines]], [[Samoan cuisine|Samoa]], [[Thai cuisine|Thailand]], [[Vietnamese cuisine|Vietnam]], [[Burmese cuisine|Myanmar]] and [[Taiwanese cuisine|Taiwan]]
| creator          = 
| year             = 
| mintime          = 
| maxtime          = 
| type             = [[Noodle]]s
| course           = 
| served           = 
| main_ingredient  = [[Starch]] (from [[mung bean]]s, [[Yam (vegetable)|yams]], [[potato starch|potatoes]], [[cassava]], [[Canna (plant)|canna]], or [[Sweet potato|batata]]), water
| minor_ingredient = 
| variations       = 
| serving_size     = 
| calories         = 
| calories_ref     = 
| protein          = 
| fat              = 
| carbohydrate     = 
| glycemic_index   = 
| similar_dish     = 
| other            = 
}}
{{Infobox Chinese
| title = Regional name
| hide = no
| name1 = Chinese name
| t = 粉絲/粉條
| s = 粉丝/粉条
| l = flour thread
| p = fěnsī
| w = fên<sup>3</sup>-ssŭ<sup>1</sup>
| y = fán sī
| j = fan<sup>2</sup> si<sup>1</sup>
| altname = Chinese name (Taiwan)
| c2 = 冬粉
| l2 = winter flour
| p2 = dōngfěn
| w2 = tung<sup>1</sup>-fên<sup>3</sup>
| bpmf2 = ㄉㄨㄥㄈㄣˇ
| poj2 = tang-hún
| hangul = 당면
| hanja = 唐麵
| rr = dangmyeon
| mr = tangmyŏn
| lk = [[Tang dynasty|Tang]] noodle
| nkhangul = 분탕
| nkhanja = 粉湯
| nkmr = punt'ang
| nkrr = buntang
| nklk = flour soup
| kanji = 春雨
| kana = はるさめ
| revhep = harusame
| tgl = sotanghon
| ind = sohun
| ms = suhun
| my = {{linktext|ကြာဆံ}}
| tha = วุ้นเส้น / เส้นแกงร้อน / ตังหน
| rtgs = wun sen / sen kaeng ron / tung hon
| qn = miến / bún tàu
| hn = 麪 / 𡅊艚
| lqn = noodle / Chinese vermicelli
}}
'''Glass noodles''', or '''fensi''' ({{zh|s=粉丝|p=fěnsī|l=flour thread|t=粉絲|first=t}}), sometimes called '''cellophane noodles''', are a type of transparent [[noodle]] made from [[starch]] (such as [[mung bean]] starch, [[potato starch]], [[sweet potato]] starch, [[tapioca]], or [[canna (plant)|canna]] starch) and water. They originated in China.<ref name="Shelke2016">{{Cite book |title=Pasta and Noodles: A Global History |last=Shelke |first=Kantha |publisher=Reaktion Books |year=2016 |isbn=9781780236971 |location=London, UK |pages=117 |language=en |url=https://books.google.com/books?id=G5qRDQAAQBAJ&pg=PA117&dq=%22cellophane+noodles%22#v=onepage&q=%22cellophane%20noodles%22&f=false |url-access=limited |via=Google Books}}</ref> A stabilizer such as [[chitosan]] or [[alum]] (illegal in some jurisdictions), may also be used.<ref>{{cite web |last1=Paul |first1=Adams |title=Recipe Quest: Shear-Thickening Starch Noodles – Cooking Issues |date=29 April 2013 |url=https://cookingissues.com/2013/04/29/recipe-quest-shear-thickening-starch-noodles/ |access-date=17 September 2021}}</ref>

They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or [[spring roll]]s. They are called "cellophane noodles" or "glass noodles" because of their [[cellophane]]- or [[glass]]-like transparency when cooked.
Cellophane noodles should not be confused with [[rice vermicelli]], which are made from [[rice]] and are white in color rather than clear (after cooking in water).

== Varieties ==
Cellophane noodles are made from a variety of [[starch]]es. In China, cellophane noodles are usually made of [[mung bean]] starch or sweet potato starch. Chinese varieties made from [[mung bean]] starch are called '''Chinese vermicelli''', '''bean threads''', or '''bean thread noodles'''. Chinese varieties made from sweet potato starch are called '''fentiao''' or '''hongshufen'''. Thicker Korean varieties made with sweet potato starch are called '''sweet potato noodles''' or '''''dangmyeon'''''.

Cellophane noodles are available in various thicknesses. Wide, flat cellophane noodle sheets called '''[[mung bean sheet]]s''' are also produced in China. In Korea, '''''napjak-dangmyeon''''' (literally "flat ''dangmyeon''") refers to flat sweet potato noodles.

<gallery widths=180>
File:Dongfen.JPG|Dried Chinese vermicelli made with [[mung bean]] starch
File:Fentiao.jpg|Dried Chinese fentiao or hongshufen made with [[sweet potato]] starch
File:Suanlafen.jpg|Sì chuān suān là fěn ([[hot and sour noodles]]) made with fensi or hongshufen
File:Dong bei da la pi.jpg|''Dōng běi dà lā pí'' made with Chinese [[mung bean sheet]]s
File:Dangmyeon.jpg|Dried Korean ''dangmyeon'' made with [[sweet potato]] starch
File:Napjak-dangmyeon in jjimdak.jpg|''Napjak-dangmyeon'' in ''[[jjimdak]]''
</gallery>

== Production ==
In China, the primary site of production of cellophane noodles is the town of Zhangxing, in [[Zhaoyuan, Shandong|Zhaoyuan]], [[Shandong]] province. Historically the noodles were shipped through the port of [[Longkou]], and thus the noodles are known and marketed as Longkou ''fensi'' ({{zh|s=[[wikt:龙口|龙口]][[wikt:粉丝|粉丝]]|t=[[wikt:龍口|龍口]][[wikt:粉絲|粉絲]]}}).<ref>{{cite web|url=http://www.made-in-china.com/import-export/umnEfQJVBxdZprofile1/Yantaiyinsida-Longkou-Vermicelli-Co-Ltd-.html|title=China Vermicelli Manufacturer - Yantai Yinsida Longkou Vermicelli Co., Ltd.|publisher=made-in-china.com|url-status=live|archive-url=https://web.archive.org/web/20070927105309/http://www.made-in-china.com/import-export/umnEfQJVBxdZprofile1/Yantaiyinsida-Longkou-Vermicelli-Co-Ltd-.html|archive-date=2007-09-27}}</ref>

== Use ==
===East Asia===
==== China ====
[[File:Mayishangshu.jpg|thumb|[[Ants climbing a tree]] (螞蟻上樹)]]
In [[Mandarin Chinese|Chinese]], the most commonly used names are ''fěnsī'' ({{zh|first=c|c=[[wikt:粉絲|粉絲]]|l=noodle thread}}) and ''fěntiáo'' or ''hóngshǔfěn'' ({{zh|t=[[wikt:粉|粉]][[wikt:條|條]]}} or {{zh|t=[[wikt:紅|紅]][[wikt:薯|薯]][[wikt:粉|粉]]|l=noodle strip}} or 'sweet potato noodles'). They are also marketed under the name ''saifun'', the [[Cantonese language|Cantonese]] pronunciation of the Mandarin ''xìfěn'' ({{zh|c=[[wikt:細|細]][[wikt:粉|粉]]|l=slender noodle}}, though the name ''fánsī'' (粉絲) is the term most often used in Cantonese.

In China, cellophane noodles are a popular ingredient used in [[stir frying|stir-fries]], soups, and particularly [[hot pot]]s. They can also be used as an ingredient in fillings for a variety of Chinese ''[[jiaozi]]'' (dumplings) and ''[[Bing (Chinese flat bread)|bing]]'' ([[flatbreads]]), especially in [[vegetarian]] versions of these dishes. Thicker cellophane noodles are also commonly used to imitate the appearance and texture of [[Shark fin soup|shark's fin]] in vegetarian soups. Thicker varieties, most popular in China's [[Northeast China|northeast]], are used in stir-fries as well as cold salad-like dishes. A popular shanghai cuisine using the ingredient is fried tofu with thin noodles ({{zh|first=c|c=[[wikt:油|油]][[wikt:豆|豆]][[wikt:腐|腐]][[wikt:線|線]][[wikt:粉|粉]][[wikt:湯|湯]]|p=yóu dòu fu-xiàn fěn tāng}}). A popular [[Szechuan cuisine|Sichuan]] dish called "[[ants climbing a tree]]" consists of stewed cellophane noodles with a spicy ground pork meat sauce.

In [[Tibetan cuisine]], glass noodles are called ''phing'' or ''fing'' and are used in soup, in pork curry, or with mushrooms.

==== Japan ====
In [[Japanese cuisine]], they are called ''harusame'' ({{lang|ja-Hani|[[wikt:春雨|春雨]]}}), literally "spring rain". Unlike Chinese glass noodles, they are usually made from potato starch. They are commonly used to make salads, or as an ingredient in [[hot pot]] dishes. They are also often used to make Japanese adaptations of Chinese and Korean dishes. [[Shirataki noodles|''Shirataki'' noodles]] are translucent, traditional Japanese noodles made from the [[konjac]] yam and sometimes [[tofu]].

==== Korea ====
[[File:Polish Korean Cuisine and Culture Exchanges Gradmother’s Recipes 05.jpg|thumb|''[[Japchae]]'' from Korea]]
In [[Korean cuisine]], glass noodles are usually made from [[sweet potato]] starch and are called ''dangmyeon'' ({{Korean|hangul=당면|hanja=唐麵}}; literally "[[Tang dynasty|Tang]] noodles"; also spelled ''dang myun'', ''dangmyun'', ''tang myun'', or ''tangmyun'').  They are commonly stir-fried in sesame oil with beef and vegetables, and flavoured with soy and sugar, in a popular dish called ''[[japchae]]'' ({{Korean|hangul=잡채|labels=no}}). They are usually thick, and are a brownish-gray color when in their uncooked form.

==== Taiwan ====
In [[Taiwanese cuisine]], they are called ''dōngfěn'' ({{zh|first=t|t=[[wikt:冬粉|冬粉]]|l=winter flour}}). They are a versatile ingredient used in soups, stir-fries, hot pots, and street food.

A popular Taiwanese dish featuring glass noodles is [[Bah-oân]] (肉圓), a translucent, doughy snack filled with meat and vegetables, often including glass noodles in the filling for added texture. Glass noodles are also a staple in Taiwanese-style [[Lou mei|lu wei]] (滷味), a braised food stall dish where various ingredients, including glass noodles, are simmered in a spiced soy-based broth and served hot or cold.<ref>{{cite news|author=游羽棠|url=https://www.businessweekly.com.tw/Archive/Article?StrId=7011982&rf=google|title=沒錢做市調、派人常駐美國，冬粉王靠AI賣老外高價貨|publisher=[[Business Weekly]]|date=2025-03-13|language=zh-tw}}</ref>

In Hakka cuisine, a traditional preparation called kè jīa fěn sī (客家粉絲) involves stir-frying glass noodles with dried shrimp, mushrooms, pork, and preserved vegetables. Glass noodles are also often included in festive banquet dishes, such as steamed seafood casseroles and [[Buddha Jumps Over the Wall]] (佛跳牆), where they absorb rich flavours from broths and other ingredients.

Taiwanese hot pots (火鍋) frequently include glass noodles as an essential add-in that soaks up the broth while maintaining a chewy texture, especially in spicy or medicinal broths popular in winter.<ref>{{cite news|author=宋健生|url=https://money.udn.com/money/story/5612/8056703|title=「冬粉界台積電」中農粉絲 台北國際食品盛大展出新品|publisher=[[United Daily News]]|date=2024-06-26|language=zh-tw}}</ref>

===South Asia===
==== India ====
In [[India]], glass noodles are called ''falooda'' (see [[falooda]], the dessert dish), and are served on top of ''[[kulfi]]'' (a traditional ice cream). They are usually made from arrowroot starch using a traditional technique. The noodles are flavorless so they provide a nice contrast with the sweet ''kulfi''. ''Kulfi'' and ''falooda'' can be bought from numerous food stalls throughout northern and southern parts of India.

===Southeast Asia===
==== Indonesia ====
In [[Indonesian cuisine]], they are called {{Lang|id|soun}}, {{Lang|id|suun}}, or {{Lang|id|sohun}}, probably from {{zh|s=线粉|p=xiànfěn|l=thread flour|t=線粉|first=t|poj=suànn-hún|out=poj}}{{Citation needed|date=August 2024}}. Its usually eaten with {{Lang|id|[[bakso]]}}, {{Lang|id|[[tekwan]]}}, and {{Lang|id|[[Soto (food)|soto]]}}. In [[Klaten]], there are {{Lang|id|sohun}} made from {{Lang|id|[[Arenga pinnata|aren]]}} starch.<ref>{{cite web |last1=Waseso |first1=Ratih |title=Melihat penghasil mi sohun legendaris di Klaten |url=https://peluangusaha.kontan.co.id/news/melihat-penghasil-mi-sohun-legendaris-di-klaten-bagian-2 |website=kontan.co.id |access-date=25 August 2022 |language=Indonesian |date=6 July 2019}}</ref>

==== Malaysia ====
In [[Malaysia]], they are known as ''{{lang|ms|tanghoon}}'' ([[wikt:冬|冬]][[wikt:粉|粉]]). They are sometimes confused with ''{{lang|ms|bihun}}'' ([[wikt:米粉|米粉]]), which are [[rice vermicelli]]. They are sometimes also known as {{lang|ms|suhun}} or {{lang|ms|suhoon}}.

==== Myanmar (Burma) ====
In [[Myanmar]], cellophane noodles are called ''kyazan'' ({{linktext|ကြာဆံ}}; {{lit|lotus thread}}), more specifically ''pe kyazan'' ({{lang|my|ပဲကြာဆံ}}, {{lit|bean lotus thread}}), which is typically made with mung bean flour. The other form of ''kyazan'', called ''hsan kyazan'' ({{lang|my|ဆန်ကြာဆံ}}), refers to [[rice vermicelli]].

''Kyazan'' is the primary starch used in a Burmese consommé called ''[[kya zan hinga]]'', and is also used in [[Burmese salads]].

==== Philippines ====
[[File:Sotanghonjf1681.JPG|thumb|Pancit Sotanghon (Lin-Mers, [[Baliuag, Bulacan]], Philippines)]]
In [[Filipino cuisine]], the noodles are called a similar name: ''sotanghon'' because of the popular dish of the same name made from them using chicken and [[Cloud ear fungus|wood ears]]. They are also confused with rice vermicelli, which is called ''bihon'' in the Philippines.

==== Thailand ====
[[File:Yam wun sen.JPG|thumb|upright|''Yam wun sen kung'': A [[Thai salad]] made with cellophane noodles and prawns]]
In [[Thai cuisine]], glass noodles are called ''wun sen'' ({{langx|th|[[wikt:วุ้นเส้น|วุ้นเส้น]]}}). They are commonly mixed with pork and shrimp in a spicy salad called ''yam wun sen'' ({{langx|th|ยำวุ้นเส้น}}), or stir-fried as ''phat wun sen'' ({{langx|th|ผัดวุ้นเส้น}}) and sometimes used as the noodles for [[pad thai]].

==== Vietnam ====
[[File:Mien luon Hang Dieu.JPG|thumb|Miến lươn (eel noodle soup) in Hanoi, Vietnam]]
[[File:Canna noodles (Canna edulis).JPG|thumb|Miến production in the north of Vietnam]]
In [[Vietnamese cuisine]], there are two varieties of cellophane noodles. The first, called ''bún tàu'' or ''bún tào'', are made from [[mung bean]] starch, and were introduced by Chinese immigrants. The second, called ''miến'' or ''miến dong'', are made from [[Canna (plant)|canna]] ({{langx|vi|dong riềng}}), and were developed in Vietnam. These cellophane noodles are a main ingredient in the dishes: ''miến gà'' (chicken), ''miến lươn'' (eel), ''miến ngan'' (muscovy duck), and ''miến cua'' (crab). These cellophane noodles are sometimes confused with rice vermicelli ({{langx|vi|[[bún]]}}) and [[arrowroot]] starch noodles (Vietnamese: arrowroot: ''củ dong'', arrowroot starch: ''bột dong/bột hoàng tinh/tinh bột khoai mì'').

===Polynesia===
==== French Polynesia ====
In [[French Polynesia]], cellophane noodles are known as ''vermicelle de soja'' and were introduced to the islands by [[Hakka]] agricultural workers during the 19th century. They are most often used in ''ma{{Okina}}a tinito'', a dish made with cellophane noodles mixed together with pork, beans, and cooked vegetables.

==== Hawaii ====
In [[Hawaii]], where cuisine is heavily influenced by Asian cultures, cellophane noodles are known locally as '''long rice''', supposedly because the process of making the noodles involves extruding the starch through a [[potato ricer]].<ref>{{Cite news |first=Keiko |last=Ohnuma |date=Apr 25, 2007 |title=The Choice is Clear |work=Honolulu Star-Bulletin |url=http://starbulletin.com/2007/04/25/features/story01.html |archive-url=https://web.archive.org/web/20080614015714/http://starbulletin.com/2007/04/25/features/story01.html |archive-date=June 14, 2008}}</ref>  They are used most often in ''chicken long rice'', a dish of cellophane noodles in chicken broth that is often served at [[luau]]s.<ref>{{cite web|url=http://onokinegrindz.typepad.com/ono_kine_grindz/2005/10/chicken_long_ri.html|title=Chicken Long Rice|date=October 27, 2005|work='Ono Kine Grindz|publisher=[[TypePad]]|url-status=live|archive-url=https://web.archive.org/web/20070927125452/http://onokinegrindz.typepad.com/ono_kine_grindz/2005/10/chicken_long_ri.html|archive-date=September 27, 2007}}</ref>

==== Samoa ====
Glass noodles were introduced to [[Samoa]] by [[Cantonese]] agricultural workers in the early 1900s, where they became known as "''lialia''", a Samoan word meaning "to twirl", after the method of twirling the noodles around chopsticks when eating. A popular dish called ''sapasui'' (transliteration of the [[Cantonese]] [[chop suey]]) is common fare at social gatherings. Sapasui, a soupy dish of boiled glass noodles mixed with braised pork, beef, or chicken, and chopped vegetables, is akin to Hawaiian "long rice".

==Food safety incidents==
There were several [[Food safety incidents in China|food safety incidents originating in China]]. In 2004, a number of companies in [[Yantai]], China, were found to be producing [[Longkou]] cellophane noodles with [[cornstarch]] instead of green beans, to reduce costs. In order to make the cornstarch transparent, they were adding [[sodium formaldehyde sulfoxylate]] and [[lead]]-based whiteners to their noodles.<ref>{{Cite book |first=Yunxiang |last=Yan |chapter-url=https://books.google.com/books?id=wx-jBgAAQBAJ&dq=cellophane+noodles+2004+sodium+formaldehyde+sulfoxylate&pg=PA272 |title=Re-orienting Cuisine: East Asian Foodways in the Twenty-First Century |date=2015 |publisher=Berghahn Books |editor-first=Kwang Ok |editor-last=Kim |location=New York |page=272 |chapter=14. From Food Poisoning to Poisonous Food: The Spectrum of Food-Safety Problems in Contemporary China|isbn=9781782385639 }}</ref>

In December 2010, Czech food inspection authorities inspecting Chinese cellophane noodles determined that {{convert|142|mg/kg|abbr=on}} of [[aluminium]] had been added to them.<ref>{{Cite web |date=2010-12-16 |title=Inspekce zakázala nudle původem z Číny |url=http://www.szpi.gov.cz/docDetail.aspx?docid=1027641&docType=ART&nid=11343 |url-status=live |archive-url=https://web.archive.org/web/20110718172850/http://www.szpi.gov.cz/docDetail.aspx?docid=1027641&docType=ART&nid=11343 |archive-date=2011-07-18 |access-date=2010-12-16 |website=Státní zemědělská a potravinářská inspekce |language=cs}}</ref> Above {{convert|10|mg/kg|abbr=on}} is an illegal amount for noodles in Czech and EU markets (see Annex I to Regulation (EC) No 669/2009 and its amendments (EU) No 187/2011, 618/2013 annex I).

== See also ==
{{Portal|Food}}
* [[List of noodles]]
* [[Kelp noodles]] – another type of transparent noodles
* [[Khanom chin]] – a kind of thin rice noodles
* [[Vermicelli]] – thin wheat pasta or other thin noodles

== References ==
{{Reflist}}

== External links ==
* [http://www.foodsubs.com/NoodlesAsianOther.html Cook's Thesaurus: Other Asian Noodles]

{{Chinese noodles}}
{{Japanese food and drink|state=autocollapse}}

[[Category:Chinese noodles]]
[[Category:French Polynesian cuisine]]
[[Category:Hawaiian cuisine]]
[[Category:Japanese noodles]]
[[Category:Korean noodles]]
[[Category:Noodles]]
[[Category:Philippine noodles]]
[[Category:Polynesian Chinese cuisine]]
[[Category:Samoan cuisine]]
[[Category:Vietnamese noodles]]