Skip to content
GlobeCooks
Grains, flours & pasta

Cellophane noodles

Also called crystal noodles and glass noodles

Cellophane noodles are made from starch and water and sold dried. They have a chewy texture when cooked and can be boiled, simmered, added to stews, stir-fried, or used as a stuffing.

Texture
Chewy
Cooked most in
Asia
Top country
Indonesia
Cellophane noodles, whole

Photo: Fumikas Sagisavas · CC0 1.0 · Wikimedia Commons

In the kitchen

How to use cellophane noodles

Typical ways to cook or use it

  • Boil simmer
  • Stew
  • Stir fry
  • Stuff

Made from

Preparing it

Soak dried noodles to reconstitute them before use.

Cooking with it

In hot pots, glass noodles absorb broth while retaining a chewy texture.

Flavour

Taste and texture

Texture, cooked

  • Chewy

Shopping

Choosing and storing cellophane noodles

Sold as
Dried

Around the world

Where cellophane noodles is cooked

5 dishes in the catalogue use cellophane noodles. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list cellophane noodles among their ingredients.

Origins

  1. The 1800s · French Polynesia

    Hakka agricultural workers brought glass noodles to French Polynesia during the 19th century.

On the table

Dishes made with cellophane noodles

5 dishes in the catalogue use it.

  • Timlo

    Indonesia

  • Japchae

  • Sayur besan

    Indonesia

  • Funchoza

  • Mabo harusame

Dish lists come from Wikidata; a dish counts when its recorded ingredients include cellophane noodles.

Family

Related forms

A kind of
noodle

Cooked together

Ingredients that go into the same catalogued dishes.
Photo credits for this page (1)

  • Scallion: Evan-Amos · Public domain · Wikimedia Commons

Around the world

What cellophane noodles is called

Names in 40 languages, from Wikidata.

  • Spanish

    Fideo celofán · Fideos celofan · Fideo celofan · Fideos celofán

  • French

    vermicelles cristal · cheveux d'ange · vermicelles de soja

  • German

    Glasnudeln · Glasnudel

  • Dutch

    glasmie · glasnoedels · glasvermicelli

  • Turkish

    Cam erişte

  • Russian

    фунчоза · фунчеза · фунчёза · стеклянная лапша

  • Arabic

    نودلز سيلوفان · نودلز زجاجي

  • Bangla

    সেলোফ্যান নুডুলস্‌

  • Chinese

    粉丝 · 冬粉 · 粉絲 · 粉条

  • Japanese

    春雨

  • Korean

    당면 · 호면 · 분탕

  • Thai

    วุ้นเส้น

Show all 40 languages

  • Albanian

    makarona celofani

  • Armenian

    Ֆունչոզա

  • Azerbaijani

    funçoza · funçoza salatı

  • Burmese

    ကြာဇံ · ကြာဆံ

  • Cantonese

    粉絲

  • Catalan

    fideus de cel·lofana

  • Czech

    skleněné nudle

  • Danish

    glasnudler

  • Esperanto

    celofannudelo

  • Filipino

    Pansit sotanghon · Pansit na sotanghon · Sotanghong pansit · Sotanghon

  • Finnish

    lasinuudeli

  • Hungarian

    üvegtészta

  • Indonesian

    sohun · suun · soun

  • Javanese

    mi cellophane

  • Korean (North Korea)

    분탕

  • Kurdish

    Cehek

  • Kurdish (Arabic)

    جەهەک

  • Kurdish (Latin)

    Cehek

  • Lithuanian

    Fensi

  • Malayalam

    സെലോഫെയ്ൻ നൂഡിൽസ്

  • Min Nan Chinese

    Tang-hún

  • Nepali

    फिङ

  • Norwegian Bokmål

    glassnudler

  • Punjabi

    ਸੈਲੋਫੇਨ ਨੂਡਲਜ਼

  • Simplified Chinese

    粉丝 · 粉条 · 冬粉

  • Simplified Chinese (China)

    粉丝

  • Slovenian

    stekleni rezanci · celofanski rezanci

  • Sundanese

    Soun

  • Swedish

    glasnudlar

  • Traditional Chinese

    粉絲 · 山東粉 · 冬粉

  • Traditional Chinese (Hong Kong SAR China)

    粉絲

  • Traditional Chinese (Taiwan)

    粉絲 · 山東粉 · 冬粉

  • Ukrainian

    Фунчоза

  • Uzbek

    selofan noodles

  • Vietnamese

    Miến

  • Zhuang

    Faenjsaeq

Sources and credits

Data

  • GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
  • Wikidata: names, classification and dishes (CC0 1.0)
  • Wikimedia Commons: photos
  • Wikipedia (English) (CC BY-SA 4.0)

Wikidata item: Q840448

Photos

Photo: Fumikas Sagisavas · CC0 1.0 · Wikimedia Commons