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This pasta is a staple of Asian cooking; generally classified according to its main ingredient: wheat, rice, buckwheat or mung beans.
Made with buckwheat flour, these noodles are used extensively in Japan, where they are mainly served cold, with soy sauce.
bean thread cellophane noodles
Transparent noodles made with mung bean flour; before adding them to a recipe, they must be soaked in hot or warm water.
These Japanese wheat noodles are thicker than somen noodles; among their various uses, they can be added to soup, salads and sautéed dishes.
Fine whitish Japanese wheat noodles that go particularly well in salads and soups.