Martin Yan - BEAN THREAD NOODLES

"The more you understand the ingredients, the better cook you will become."
-Martin Yan

These are common ingredients found in local cuisine. You can find these ingredients readily available in your local supermarket.

BEAN THREAD NOODLES

Semi-transparent bean thread noodles; made from mung bean starch, look like bunches of stiff nylon fishing line. Also called cellophane noodles or Chinese vermicelli, they come in a number of different lengths and thicknesses depending on their country of origin.

The delicate mild-flavored noodles are perfect in soups and especially well in casseroles that have thick sauces and rich seasonings. Just soak them in warm water to soften before adding to the dish. Make sure you have enough liquid - these guys soak up a lot. Before deep-frying, separate a bundle of dry bean thread noodles inside a paper bag. Deep-fry the dry noodles a small handful at a time and watch them puff and expand. Use deep-fried bean thread noodles to garnish salads and other dishes.

Bean thread noodles are sold in plastic packages. Store opened packages in a tightly sealed container in a cool, dry place. Bean thread noodles will keep for several months.