Also known as bean, bean vermicelli, clear, and cellophane. They are brittle the same as rice noodles, but stronger when cooked and don't turn to mush when prepared correctly.

Remove from package gently to prevent breakage.

Use a deep bowl wide enough to be able to completely cover the noodles with water.

Pour enough warm water over the noodles to completely cover.

Let soak for about 12-15 minutes until soft, occasionally slightly separating them to allow full absorption.

They are now ready to add to the dish you are preparing.

Use tongs to pick up the noodle and cut with kitchen scissors to desired length.

 

You can also use this dry noodle to make crispy noodles. 

Place about a half inch of cooking oil in a skillet large enough to place the noodles in after being slightly separated.

Heat the oil on medium high heat.

Once the oil is hot, test it with a small piece of noodle. If the noodle immediately puffs, you are ready to cook the noodles.

Put the noodles in. They will immediately puff up. Turn them over to cook the back side and move them around a little bit. Only takes about a minute for the whole cooking process.

You now have crispy, aka puffy noodles for a salad or other purpose.

 

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