Bean and potato vermicelli are the fine, translucent noodles that are indispensable in many Asian dishes. They are typically made from mung bean starch or potato starch and become wonderfully glassy and soft after soaking. Their neutral taste absorbs spices and broth, carrying the entire...
Bean and potato vermicelli are the fine, translucent noodles that are indispensable in many Asian dishes. They are typically made from mung bean starch or potato starch and become wonderfully glassy and soft after soaking. Their neutral taste absorbs spices and broth, carrying the entire aroma of the dish. Here you will find the thin strands that many know as glass noodles or cellophane noodles.
What you will find here:
- Bean vermicelli (glass noodles) made from mung bean starch
- Potato vermicelli for stir-fries and stews
- Thin, translucent noodles for soups and salads
- Practical packages for everyday and special occasions
Vermicelli are quick to prepare: soak them in hot water until soft, then add them to stir-fries, soups, or salads. They are the star in dishes like yum woon sen (spicy glass noodle salad), spring rolls, and Korean japchae, and they pair beautifully with shrimp, minced pork, and fresh herbs.
Rinse them briefly after soaking to prevent them from sticking together. Dry vermicelli keeps almost indefinitely when stored dry and airtight.
Grab a few packs and make glass noodles at home.
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