Cellophane Noodles - Outside China

Outside China

In Indonesian cuisine, they are called soun or suun.

In Malaysia they are known as tanghoon (冬粉). People sometimes confuse them with bihun (米粉) which are rice vermicelli. Sometimes also known as suhun or suhoon.

In Philippine cuisine, the noodles are called a similar name: sotanghon because of the popular dish of the same name made from them using chicken and wood ears. Like in Malaysia, they are also confused with rice vermicelli, which are called bihon in the Philippines.

In Japanese cuisine, they are called harusame (春雨), literally "spring rain." Unlike Chinese glass noodles, they are usually made from potato starch. They are commonly used to make salads, or as an ingredient in hot pot dishes. They are also often used to make Japanese adaptations of Chinese and Korean dishes.

In Tibetan cuisine, glass noodles are called phing or fing and are used in soup, pork curry or with mushrooms.

In India and Pakistan, glass noodles are called falooda (see Faludeh from Persian cuisine), and are served on top of kulfi (a traditional ice cream). They are usually made from arrowroot starch using a traditional technique. The noodles are flavorless so provide a nice balance with the sweet kulfi. Kulfi and falooda can be bought from numerous food stalls throughout Pakistan and northern parts of India.

In Korean cuisine, glass noodles are usually made from sweet potato starch and are called dangmyeon (Hangul: 당면; Hanja: 唐麵; literally "Tang noodles"; also spelled dang myun, dangmyun, tang myun, or tangmyun). They are commonly stir-fried in sesame oil with beef and vegetables, and flavoured with soy and sugar, in a popular dish called japchae (hangul: 잡채). They are usually thick, and are a brownish-gray color when in their uncooked form.

In Vietnamese cuisine, there are two varieties of cellophane noodles. The first, called bún tàu or bún tào, are made from mung bean starch, and were introduced by Chinese immigrants. The second, called miến or miến dong, are made from canna (Vietnamese: dong riềng), and were developed in Vietnam. These cellophane noodles are a main ingredient in the dishes: miến gà, miến lươn, miến măng vịt, and miến cua. These cellophane noodles are sometimes confused with rice vermicelli (Vietnamese: bún) and arrowroot starch noodles (Vietnamese: arrowroot: củ dong, arrowroot starch: bột dong/bột hoàng tinh/bột mì tinh).

In Thai cuisine, glass noodles are called wun sen (Thai: วุ้นเส้น). They are commonly mixed with pork and shrimp in a spicy salad called yam wun sen (Thai: ยำวุ้นเส้น), or stir-fried as phat wun sen (Thai: ผัดวุ้นเส้น).

In Hawaii, where cuisine is heavily influenced by Asian cultures, cellophane noodles are known locally as long rice, supposedly because the process of making the noodles involves extruding the starch through a potato ricer. They are used most often in chicken long rice, a dish of cellophane noodles in chicken broth that is often served at luaus. Glass noodles were introduced to Samoa by Cantonese agricultural workers in the early 1900s where they became known as "lialia," a Samoan word meaning "to twirl," after the method of twirling the noodles around chopsticks when eating. A popular dish called "sapasui" (transliteration of the Cantonese chop suey) is common fare at social gatherings. Sapasui, a soupy dish of boiled glass noodles mixed with braised pork, beef, or chicken and chopped vegetables, is akin to Hawaiian "long rice."