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These slender, gelatinous noodles are widely used throughout China and Southeast Asia. They're made from mung beans and almost flavorless, though they readily absorb other flavors. They're commonly used in soups, stir-fries, salads, desserts, and even drinks. Before using, soak them in hot water until they're soft and transparent (about 15 minutes), then add them to boiling water and cook them for no more than a minute. Rinse them in cold water and drain. The dried noodles can also be deep fried to make a crunchy garnish or bed for sauces.

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Можно заменить

harusame (a similar Japanese version) OR rice vermicelli (can also be deep fried) OR shirataki OR rice sticks
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