OFF THE SHELF
'Long rice' noodles readily absorb flavors of ingredients

By Kaui Philpotts

Thin, translucent mung-bean noodles, whether braised or fried, bring special textures to many dishes. Cory Lum • The Honolulu Advertiser

But elsewhere these very thin, long and translucent noodles are called cellophane noodles, bean-thread noodles or transparent noodles.

Several brands are available in supermarkets and in O'ahu's Chinatown, and all are good. Look for them in see-through packages.

These noodles, which have very little flavor but easily absorb others, are added to dishes such as chicken hekka, many soups and even are served fried on salads.

When fried (they puff up and turn white and crisp), the noodles can be a bed for stir-fry dishes or a garnish. If you plan to fry them, break into shorter lengths in a bag to avoid a mess.

To prepare noodles for other uses, soak in hot water five or 10 minutes until soft. Drain and use as desired. The noodles need only to be heated through to be properly cooked.

These noodles are made from ground mung beans and are entirely vegetarian. Store them in a dry place and they will last indefinitely.