Grains & Rice

Glass Noodle

Translucent starch noodles that turn glassy and slippery when cooked.

Glass noodles are made from starch, commonly mung bean or sweet potato, and turn clear and springy after soaking and cooking. Korean sweet-potato dangmyeon stars in japchae, while mung-bean versions feature in Chinese and Southeast Asian salads, soups, and spring rolls. They are naturally gluten-free and absorb sauces readily.

Glass noodles—also called cellophane noodles, bean thread noodles, or in Korean, dangmyeon—are translucent starch noodles made from mung beans, sweet potatoes, or tapioca. Unlike wheat-based noodles, they contain no gluten and have a neutral flavor profile that makes them remarkable absorbers of surrounding sauces and aromatics. In their dried form they appear white, opaque, and brittle; hydrated and briefly cooked, they become glossy, glass-like strands with a slippery, slightly chewy texture that ranges from delicate to substantial depending on the starch source. This combination of visual drama and textural intrigue explains their prominence across East and Southeast Asian cuisines—from Korean japchae to Thai yam wunsen. Their ability to take on bold flavors while remaining light on the palate makes them equally suited to cold salads, stir-fries, soups, and fried preparations.

Measured in: g
Storage: Pantry

Types & varieties

Mung bean glass noodle

Most widely available globally; made from Vigna radiata starch; slightly more tender than sweet potato varieties; standard choice for most applications

Dangmyeon (Korean sweet potato noodle)

Made from Ipomoea batatas starch; chewier and more substantial; Korean Agricultural Standards require 60%+ sweet potato starch; the authentic choice for japchae; quality strands have a slight amber tint and firm texture

Tanghoon (Filipino glass noodle)

Mung bean-based; common in Southeast Asian cooking; typically thinner than Korean varieties

Wun sen / Cellophane (Thai/Lao)

Often rice flour added; very fine diameter; standard in Thai glass noodle salads like yam wunsen

Common uses

Korean japchae—stir-fried with vegetables, beef, pork, or mushrooms in a sweet-savory soy-based sauceThai yam wunsen—cold glass noodle salad with lime juice, fish sauce, chilies, and fresh herbsVietnamese bún—salad bowls with herbs, nuoc cham dressing, and grilled or fresh proteinsThai pad wun sen—stir-fried with garlic, seafood, and seasoningsChinese hot and sour soup—added just before serving to absorb the brothKorean dubujeon—noodle pancakes with vegetables, pan-fried until crispyCold noodle salads with sesame oil, soy sauce, and rice vinegar dressingsSoups and stews—added in the last 2 minutes of cooking to absorb broth without overcookingSpring rolls and popiah—mixed into fillings for textural contrastThai laab Muang—minced meat salad with glass noodles, chilies, and lime

Tips & pitfalls

Use warm—not hot—water for soaking; boiling water gels the outer layer before the core hydrates, causing uneven texture and a gummy bite
Soak until noodles are pliable but still hold some firmness; they finish cooking in the wok or hot liquid
Do not overcook after soaking—1 to 3 minutes max in a stir-fry or broth, or the noodles will turn mushy and collapse into a gelatinous mass
Rinse immediately with cold water after cooking to stop the cooking process and prevent clumping
Toss rinsed noodles with a small amount of sesame oil or neutral oil right away to keep them from sticking together
Season aggressively—noodles are neutral and need bold flavors; season the sauce, dressing, or cooking liquid generously
For stir-fries like japchae, cook protein and vegetables first, then add only briefly hydrated noodles directly to the wok and toss quickly over high heat
For spring rolls, hydrate only to the pliable stage; they finish cooking when the rolls fry and will turn mushy if fully cooked beforehand
Break dried noodles into desired lengths before soaking by bending the bundle and snapping—do not cut with scissors, which crushes the strands and creates powder
Store dried noodles in an airtight container in a cool, dry pantry; no refrigeration needed

Nutrition

351kcal

Energy

1469 kJ · per 100 g

Where the calories come from

Protein 0%Carbs 100%Fat 0%

Protein

0.2g

0% DV

Carbs

86.1g

31% DV

Fat

0.1g

0% DV

Fiber

0.5g

2% DV

Sugars

of which

Sodium

10mg

0% DV

Notable micronutrients

Selenium14% DV

Thiamin (B1)13% DV

Iron12% DV

Zinc4% DV

Vitamin B63% DV

Phosphorus3% DV

Source · USDA FoodData Central · approx. Noodles, chinese, cellophane or long rice (mung beans), dehydrated

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In the shops

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Good to know

Also called: Cellophane noodle, bean thread noodle, spring noodle, mung bean noodle, funin, fensi, 水晶粉丝, wun sen, tanghoon
Primary starches: Mung bean (most common), sweet potato, tapioca/cassava
Raw state: White to off-white, opaque, brittle sticks; 0.5–1.5 mm diameter
Cooked state: Translucent, glossy, glass-like appearance; neutral flavor that absorbs seasonings
Hydration method: Soak in warm (not hot) water 15–30 minutes until pliable but still firm
Cooking time (after soak): 1–3 minutes maximum; overcooking causes mushiness
Yield increase: Doubles to triples in volume when hydrated
Shelf life (dry): 12–24 months in cool, dry, airtight storage
Gluten-free: Yes, in all common varieties (mung bean, sweet potato, tapioca)
Origin: East and Southeast Asia—China, Korea, Japan, Thailand, Vietnam

Substitutes

Rice vermicelli (rice stick) — Made from rice flour rather than starch; similar size and neutral flavor but not translucent; softer, less chewy texture; acceptable in most applications but not a textural match
Shirataki noodles (konjac) — Made from glucomannan; more rubbery and bouncy than glass noodles; strongly flavored on its own; translucent like glass noodles but very different mouthfeel; works in Asian preparations
Cellulose noodles — Made from plant fiber; similar translucent appearance but different cooking properties; used in some Southeast Asian products; less common
Thin soba noodles — Buckwheat noodles; not translucent; have a distinct earthy flavor; will not replicate the visual effect but work in cold salads and stir-fries

Pairs with

Sesame oil and sesame seedsSoy sauce and oyster sauceFish sauce and nuoc mamLime juice and tamarindGarlic and shallotsThai chilies and fresh gingerGround pork, beef, or shrimpCabbage, carrots, spinach, and mushroomsFresh herbs (mint, cilantro, basil)Rice vinegarSugar or palm sugar

Also called

Sweet Potato Glass Noodle · Dangmyeon · 당면 · Cellophane Noodle · Mung Bean Noodle