Cellophane Noodles How To Prepare Cellophane Noodles
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- čas přidán 5. 06. 2012
- Cellophane Noodles How To Prepare Cellophane Noodles For Your Favorite Asian Recipe.
Cellophane Noodles is made from mung beans and is known as mung bean noodles or glass noodles and bean thread noodles. - Jak na to + styl
Hey, a tip for ya: If you're going to stir fry the noodles it's best to soak them in *cold* water and not boiling water, for about 10-15 minutes, otherwise they'll fall apart when you fry them. This helps them retain a better bite overall as well.
Seconds, mere seconds ago did I pour the boiled water
Salamat
You can also use lukewarm water. Just soak it enough so that it's not very stiff. It takes lesser time than soaking in cold or room temperature water. It'll soften more once u stir fry it.
@@luvmia97blogspot That works too, but if you drop ice cold noodles into your wok while you stir fry it will give you more time to toss them around without running the risk of overcooking them. 10 seconds can make a huge difference when stir frying.
OK this sounds better because that’s what the Japanese person said call water first thanks for that I’m glad I read the comments😉💯‼️
yay thanks. my aunties moved really far away and left me with all these bean thread noodles and i was about to throw them away but i was like "it's food you gotta do something with it" and now i've found how to prepare them and two recipes, so this helps a lot
I love "considering this noodles as a white canvas" you rock!
This is a caucasian way. The chinese way is soak in COLD water, THEN cook as you please with it, I been doing this way for 45 years. Yes, I'm chinese, lol.
They work wonderfully for hot pot they cook so quickly and absorb flavor. Adults and Kids love them
These noodles can be made with simply rice starch and water; mung beans and water; green beans and water. Sometimes potato starch might be added.
Personally I soak my glass noodles in COLD water. This prevents breakage when stir frying.
Here are nutrition facts
The rice vermicelli I am preparing right now has 180 calories per serving, 0% fat, 0% cholesterol, 41grams total carbohydrates 14% DV and 3 grams of protein.
The bean thread vermicelli in my pantry contains peas, green beans and water. Per every 50 gram serving : 166 calories; 0% fat; 0% cholesterol; 9mg sodium/0% ; 43grams carbohydrates 14%DV ; 0% protein. This is from the Lungkow (double dragon) brand.
Both ,as far as I know, are gluten free. They're ok for vegetarian based diets.
Hope this helps
I bought Cabbage and Fish flavored instant vermicelli, and I guess it uses this same noodle, because they are clear just like cellophane noodles. I add water and cook in the microwave, then take out and drain most of the water, then add the packets. Pretty good might try keeping more of the water in like with ramen :)
Thank you so much Vera!! The directions on the package did not explain the soft noodle process as well or at all. Thank you!
I was slightly put off by the different texture when I first discovered these noodles, but now I can't go without them. Nice video! Now if only I could find low sodium content recipes for these :P
Thanks! The package said soak in water so I've just been staring at them sitting in cold water.
Roobus Moon Witch my mom always says to soak them in cold water. Then cook. This prevents breakage when stir frying
Mimi YuYu same here. Also, you can prolong the cooking time and let the noodles absorb more flavor.
Roobus Moon Witch sameee
Thanks so much! just what I needed to see.
You're welcome. Glad you liked the cellophane noodle video. The Advantage of preparing food at home, beside being more economical, is that you know what you put in it. Enjoy!
Vera
Thank you!
Great job, Vera!
Thank you!
Thank you for the tip. *just the tip* lol just but seriously thanks 👍
Glad you like the Cellophane Noodles video. Enjoy!
Vera
@How to Expo will you please upload complete video of how glass noodles are made. Pleaseeee......
Thank you1
Thanks
Package directions made it sound like I should put the hard noodle in a frying pan of oil!
thanks vera
Thank you!!
Thanks for sharing this preparation but I boiled my Mung bean noodles as directed on the market bought from reputable supermarket in UK and the noodles are still firm is this normal?
tnx
"if you like Asian food as much as I do" *proceeds to pronounce thai as thigh*
Hi my name is pharah and Justice rains from above!!!
Please say that in your next video ! ♥️
🐇thanks girl I forgot and need to make some spring rolls its too hot this summer.
do you know where i can buy this in uk (Birmingham)?
Efia Serwaa do you have an H-Mart or World Market somewhere?
I don't understand having them in a colander from the start. Why not pour the water over them (or plunge them into it) then drain into a colander?
What brand is this
I hope you mean "Thai" (pronounced like "tie") - thx 4 the video ;-)
I tried it it taste good spicy with good recipes I thought it was fake clear gel noodles until I searched online what it was
Soaked mine 2 minutes for stir fry.
but, how are they made?
You are welcome! Glad you like the Cellophane Noodles video. Thank you for leaving a comment, Enjoy! Vera
I soaked these in water once as stated by a CZcams video and after about 15 minutes felt like I was going to die. I threw them all up and they were all whole. Idk what I did wrong. I will try again w warm water and cross my fingers.
The Japanese said you soak them in cold water and then the hot water but you’re saying pour the hot water on them and let them soak for 15 minutes I guess as long as they cook doesn’t matter😂
In the beginning she said they’re 3 types of way to do these noodles. If it’s a soup you’ll cook em different than if for a stir fry
Only use mung bean noodles with the ingredients that says, water and mung bean. The ones with starch are unhealthy. Do not pour hot water over them just soak them in cold water for at least 10 mins or more.
Antonia Denise g
This is why I don't want to be youtubers because of so many commenters who they think they are perfect in everything. 🙄🙄🙄
Can't you just be glad for once you know how to cook this noodles. You negative people!
Sorry, but boiling water should NOT be used to soften cellophane noodles. At most, the water should be warmish, and the noodles soaked for 10 minutes. Boiling water will turn most glass noodles into mush.
Is there something in the noodles that's bad for me to eat? I have to watch carbs and things
NadrianATRS this maybe a bit late. Please don't be dead or something due to an allergen ....
Ok all jokes aside these noodles can be made with simply rice starch and water; mung beans and water; green beans and water. Sometimes potato starch might be added.
The rice vermicelli I am preparing right now has 180 calories per serving, 0% fat, 0% cholesterol, 41grams total carbohydrates 14% DV and 3 grams of protein.
The bean thread vermicelli in my pantry contains peas, green beans and water. Per every 50 gram serving : 166 calories; 0% fat; 0% cholesterol; 9mg sodium/0% ; 43grams carbohydrates 14%DV ; 0% protein. This is from the Lungkow (double dragon) brand.
Both ,as far as I know, are gluten free. They're ok for vegetarian based diets.
Hope this helps
is it really Cellophane?
Parece plástico, umm no gracias creo que voy a votar los que compre
Let's stop calling these "cellophane" noodles to avoid confusion about whether these are made from plastic or not
Wtf is wrong with you people calling her out because she mispronounced "thai".
because thats not how you pronounce thai and she shouldn't want to walk around mispronouncing something so simple so the comments helped her out lol
So you're pro-ignorance? Feedback is a gift, Max.
I think 10-15 minutes of soaking the noodles is way too long. I put mine in hot water for 2 minutes! They are not soggy at all. So much better than those awful ''miracle noodles''!
Unfortunately most cellophane noodles you see exported from China are made mostly out of starch.
She said "thigh" instead of Thai shrimp noodle salad. That's like saying we in the us instead of U.S. Lord!
im sorry but how long have you been alive and still pronounce Thai as “thigh” and not “tai/tie” 👀
a person might think you're talking about food made from an article of clothing men wear, or food served in a setting where such attire is appropriate or even mandatory, or a dish that is formed by joining together strands of food by looping them through each other. pronouncing it "thigh" avoids these misunderstandings and ensures that your meaning is perfectly understood by your interlocutor.
CO-LANDER...
Bruh can you just get the the point stop the fluff I want to die
Fuck, I've done it wrong :(
co-lander??? lmao
It did not work this is a waste of time
طعمهاخرا لحد يشتريها
Thigh??? Hilarious!
"Thigh" dish?? That's not how you pronounce "Thai!" How embarrassing.
bralsaliwa I’m late but the is a bruh moment
Hello nobody is perfect. Just like some Asian I too have trouble with some pronunciation. Get over it. Go to our country and let see if you can pronounced every freaking words. Duh!!! 😡😡😡
Thigh noodles? You just insulted an entire country! Where you asleep in class when they were teaching geography? Really, aren't you embarrassed?
Go fuck yourself. Those same people cannot even speak english after being in the us for 20 years!
K Mcleod yeah