Apart from the mung bean noodles and sesame dressing, there are no rules for the other ingredients to use, although you should always have a good mix of colours. I used carrot, cucumber ...

Mung bean starch is often used to make bean thread noodles, which are also called cellophane or glass noodles. The noodles look white when uncooked, but as you cook them, they turn translucent.

I love the noodles known in Cantonese as fen si, or in English as mung bean vermicelli, bean thread noodles, glass noodles and cellophane noodles. They have different textures, depending on how ...

You can also leave out the mung bean sprouts if you prefer—skipping that ingredient won’t change the dish’s flavor profile ...

1. Bring a large saucepan of water to a boil. In a large bowl, cover the mung bean noodles with warm water and let stand until pliable, about 5 minutes. Drain the noodles and cut them into 4-inch ...

Here’s a different take on stir-fried Asian noodles, tipping the balance hugely in favour of fresh vegetables and using a new pasta made from edamame and mung beans which has made me think ...