Back نودلز سيلوفان Arabic Funçoza Azerbaijani Glasnudeln German Celofannudelo Esperanto Fideo celofán Spanish Üvegtészta Hungarian Ֆունչոզա Armenian Sohun ID 春雨 (食品) Japanese Mi cellophane JV
 Cooked cellophane noodles | |
| Alternative names | Glass noodles |
|---|---|
| Type | Noodles |
| Place of origin | China[1] |
| Region or state | East Asia, Southeast Asia |
| Associated cuisine | China, Indonesia, Japan, Korea, Malaysia, Philippines, Samoa, Thailand, Vietnam, Myanmar and Taiwan |
| Main ingredients | Starch (from mung beans, yams, potatoes, cassava, canna, or batata), water |
| Regional name | |
|---|---|
| Chinese name | |
| Traditional Chinese | 粉絲/粉條 |
| Simplified Chinese | 粉丝/粉条 |
| Literal meaning | flour thread |
| Hanyu Pinyin | fěnsī |
| Wade–Giles | fên3-ssŭ1 |
| Yale Romanization | fán sī |
| Jyutping | fan2 si1 |
| Chinese name (Taiwan) | |
| Chinese | 冬粉 |
| Literal meaning | winter flour |
| Hanyu Pinyin | dōngfěn |
| Bopomofo | ㄉㄨㄥㄈㄣˇ |
| Wade–Giles | tung1-fên3 |
| Hokkien POJ | tang-hún |
| Burmese name | |
| Burmese | ကြာဆံ |
| Vietnamese name | |
| Vietnamese alphabet | miến / bún tàu |
| Hán-Nôm | 麪 / 𡅊艚 |
| Literal meaning | noodle / Chinese vermicelli |
| Thai name | |
| Thai | วุ้นเส้น / เส้นแกงร้อน / ตังหน |
| RTGS | wun sen / sen kaeng ron / tung hon |
| Korean name | |
| Hangul | 당면 |
| Hanja | 唐麵 |
| Literal meaning | Tang noodle |
| Revised Romanization | dangmyeon |
| McCune–Reischauer | tangmyŏn |
| North Korean name | |
| Chosŏn'gŭl | 분탕 |
| Hancha | 粉湯 |
| Literal meaning | flour soup |
| Revised Romanization | buntang |
| McCune–Reischauer | punt'ang |
| Japanese name | |
| Kanji | 春雨 |
| Kana | はるさめ |
| Revised Hepburn | harusame |
| Malay name | |
| Malay | suhun |
| Indonesian name | |
| Indonesian | sohun |
| Filipino name | |
| Tagalog | sotanghon |
Cellophane noodles, or fensi (traditional Chinese: 粉絲; simplified Chinese: 粉丝; pinyin: fěnsī; lit. 'flour thread'), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan (or alum, illegal in some jurisdictions) may also be used.[2]
They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. 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).
- ^ Hulin, Belinda (November 10, 2009). Knack Chinese Cooking. Globe Pequot Press. p. 150. ISBN 9780762758463.
- ^ Paul, Adams. "Recipe Quest: Shear-Thickening Starch Noodles – Cooking Issues". Retrieved 17 September 2021.