They can be found dried in Asian specialty markets or in the Asian foods section of the supermarket.
Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear. Rice vermicelli is also always a solid white and doesn't have the transparency of cellophane noodles.
These noodles taste similar to wheat pasta, but they’re slightly softer and heavier than, say, angel hair pasta, which is their closest Italian relative in shape and size.
Cooked cellophane noodles have a gelatinous texture, and though they don’t have much flavor of their own, they absorb sauces and broths extremely well.
Cellophane noodles are sugar-free, hence may be a great option for people suffering from diabetes. Cellophane noodles are a versatile food item that is used in many dishes like spring rolls, salads, soups, hot pots and stir-fried dishes. Cellophane noodles can be served hot, tepid, or cold. Hot glass noodles are found in soups and hot pot to give the dishes some heft and starchy notes.
Cellophane noodles
