Sotanghon

[Kai]

also called bean threads, are made from the starch of green MUNG BEANS or MONGGO. Sold dried, cellophane noodles must be soaked briefly in water before using in most dishes. Presoaking isnt necessary when theyre added to soups. They can also be deep-fried. Other names for sotanghon include cellophane noodles, bean thread vermicelli (or noodles), Chinese vermicelli, glass noodles and harusame.