Cellophane noodles

Cellophane noodles are thin, translucent noodles made from starch, commonly mung bean, potato, or sweet potato starch. They turn soft and slippery when soaked or cooked.

Mung bean: Mung bean is a small legume whose seeds are eaten whole or processed into foods and starch. Its starch is the traditional base for many cellophane noodles.
Japchae: Japchae is a Korean dish of glass noodles stir-fried with vegetables and often beef. Sweet potato starch noodles are the defining ingredient in this dish.
Rice vermicelli: Rice vermicelli is a thin noodle made from rice flour and water. It is opaque when dry and made from rice rather than starch gel.
Korean cuisine: Korean cuisine is the food tradition of Korea, shaped by regional ingredients, preservation, and shared meals. Korean cooking uses sweet potato glass noodles in signature dishes such as japchae.
Potato starch: Potato starch is a fine carbohydrate powder extracted from potatoes. It is another starch used to make translucent noodles.
Pad woon sen: Pad woon sen is a Thai stir-fry made with glass noodles, vegetables, and commonly egg or meat. It showcases cellophane noodles cooked directly in a seasoned stir-fry.
Rice noodles: Rice noodles are noodles made primarily from rice flour and water. They generally remain more opaque and tender than translucent starch noodles.
Chinese cuisine: Chinese cuisine comprises the diverse regional food traditions of China and Chinese communities worldwide. Mung bean starch noodles have a long-standing place in several Chinese regional dishes.
Sweet potato starch: Sweet potato starch is a carbohydrate extracted from sweet potato roots. It provides the structure for many East Asian varieties.
Hot pot: Hot pot is a meal in which diners cook ingredients in a simmering shared pot of broth. Cellophane noodles absorb broth and are commonly added near the end of cooking.

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