Noodles, Transparent or Cellophane

Whitish and thin, these are made from powdered mung beans and are sold in packages of a few ounces to 1 pound. Once soaked, they become bouncy and translucent. In spite of being called “noodles,” they are considered a vegetable product and are often used in soups and in stir-fried or simmered dishes.

Readily absorbent and bulky, they are marvelous extenders. For instance, if you have some leftover red-cooked meat or poultry, not quite enough to serve alone, add some presoaked transparent noodles and simmer to get a substantial, very tasty dish. Be sure not to overcook them—no more than 10 minutes—or they will become jellylike.