Off the Shelf
Noodle has uses beyond 'long rice'
By Joan Namkoong
Advertiser Food Editor
We know it as "long rice," the Chinese call it fen si; it's also called glass, cellophane or bean-thread noodles. It's what we use to make chicken long rice: semi-transparent noodles made from mung bean starch. But don't confuse these with rice stick noodles or rice vermicelli, also semi-transparent.
Rice noodles turn an opaque white when cooked and are used in soups like the Vietnamese pho. Bean threads remain transparent or glass-like when cooked, while still soaking up flavors from the broth in which they're prepared. Both types of noodles should be soaked in water to soften before adding them to stir-fries or soups. Both can be deep-fried in oil to achieve a crisp nest to form a bed for something else or as a garnish.
Gregory Yamamoto • The Honolulu Advertiser
