"Glass" or "cellophane" noodles are made from mung beans, and are so called because they become almost transparent when cooked. The Chinese name for them is "sai fun" and you can find them in an Asian specialty grocery, or in the international section of a well-stocked traditional grocery. Most of the time spent here is passive, for soaking and then refrigerating the noodles.
- 113.39 g packagesai-fun noodles (mung bean noodles)
- 473.18 ml soup stock (veggie or chicken)
For the sauce
- 29.58 ml peanut butter
- 59.16 ml hot tap water
- 44.37 ml light soy sauce
- 0.25 ml sugar
- 2.46 ml sesame oil
- garlic-red chili paste, to taste
- green onion, chopped
- 14.79 ml dry roasted peanuts, chopped
- Soak the noodles for 1 hour and drain.
- Place in a saucepan with the soup stock and simmer until they are tender but not mushy, about 10 minutes.
- Drain the stock from the noodles, reserving it for another use. Place the noodles on a tray and refrigerate them for one hour.
- Mix the sauce by putting the peanut butter in a 2-cup measuring glass and adding the hot water. Stir with a fork until it is the consistency of whipping cream.
- Add the remaining ingredients for the sauce and mix with the chilled noodles.
- Place the noodles on a serving dish and garnish with the green onions and peanuts.
The dressing for these noodles was wonderful on its own. I did not like the consistency of the noodles after cooking them. I think that the recipe could be quickened very easily by following the soaking directions on the package and then topping with the dressing with no cooking at all. *Made for ZWT*
I love this sauce!!! Super easy and delicious. Thanks for the recipe!
wow these were so yummy. Wasn't sure what they would be like as they were served cold but this recipe is fantastic. made for Chinese/Vietnamese New Year Tag Gameâ€”February 2008