Chinese vermicelli is a type of noodle made primarily from the starch of mung beans, potatoes, or other plants that are high in starch content. Sometimes called cellophane noodles because of their appearance, Chinese vermicelli is typically clear or very lightly colored, and once rehydrated can appear similar to fiber optics. They are used in a variety of traditional dishes all across the world and have become increasingly popular in the United States. They can easily be found at most grocery stores and supermarkets.
Produced by combining starch extracted from a plant such as mung beans with water, Chinese vermicelli is typically available in a packaged, dry form, similar to other noodles and pastas. Sometimes labeled saifun, the noodles are typically round, and though they come in a number of different thicknesses, they are commonly fairly narrow. Preparing Chinese vermicelli usually involves adding the noodles to boiling water to return their flexibility and texture.
Once the noodles have been reconstituted in boiling water, it can then be added to a number of different dishes. From hot soups and egg rolls, to sweet dishes and simple combinations of the noodles with ground or sliced meat, the uses of Chinese vermicelli are numerous and encompass a wide range of flavors. The noodles themselves have little flavor and typically take on the flavors of whatever ingredients they are prepared with.
Sometimes confused with rice vermicelli, Chinese vermicelli is made using starch from sources other than rice and is typically longer than rice noodles. Chinese vermicelli can be used in a number of different dishes found all over the world, from Chinese soups and stir fries, to Japanese salads, Pakistani desserts, and Korean stir fries with other ingredients. Similar noodles, known as “long rice,” are often used in Hawaiian dishes such as hot soups in which the noodles are prepared with flavorful broth.
Though they may appear somewhat strange to those who are used to typically opaque noodles made with flour, Chinese vermicelli can be used in just about any type of dish that uses thin pasta or noodles. Chicken soup, which often uses flat noodles or spaghetti, can be prepared using the cellophane noodles instead. For use in soups, the noodles can be rehydrated directly in the soup once it is hot and do not need to be boiled first. They can be especially nice in soups or dishes where other flavors are intended as the focal point, because of their fine texture and lightness on the tongue.