‘Like noodles, but not noodles’

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

  • Gan si (soya bean noodles). Made with soya bean curd pressed with a little wheat flour. Pale yellow in colour, the thickness of a wire coat-hanger, they are popular in vegetarian dishes as their protein content is very high. They are softened in a mixture of baking soda and water and then rinsed before serving, often in cold dishes.

  • Yang fen (seaweed noodles). Quite similar in appearance to mung bean vermicelli, but thinner and more gelatinous and of a different nature, being ‘threads’ of agar-agar, a seaweed which occurs naturally in filamentous form.