Why these transparent threads are the culinary chameleons of the global kitchen

Food & Drink · Published 3 October 2026 Swipe more like this →

In short: Glass noodles are far more than a simple starch. Known by names ranging from fensi to dangmyeon, these translucent strands are crafted from diverse sources like mung beans, sweet potatoes, and canna. They possess a unique ability to absorb complex broths while maintaining a signature chewy, glass-like texture.

Originating in China, glass noodles are defined by their transparency when cooked, a property that distinguishes them from opaque rice vermicelli. While traditionally made from mung bean or sweet potato starch, the production process varies significantly by region. In China, the town of Zhangxing in Shandong province is a primary production hub, with noodles historically marketed as Longkou fensi. These noodles are essential across Asia, appearing in dishes as varied as the spicy Sichuan 'ants climbing a tree' and the Korean stir-fry japchae.

The versatility of these noodles stems from their neutral flavor, allowing them to act as a sponge for rich, savory liquids. In Taiwan, they are a staple in lu wei, a braised dish simmered in spiced soy broth, while in Myanmar, they form the base of the consommé kya zan hinga. Their adaptability has allowed them to travel globally; they were introduced to French Polynesia and Samoa by agricultural workers in the 19th and early 20th centuries, becoming integral to local dishes like the Samoan sapasui.

Despite their popularity, the industry has faced significant safety challenges. In 2004, some Chinese producers were found substituting cheaper cornstarch for mung bean starch, using hazardous additives like sodium formaldehyde sulfoxylate and lead-based whiteners to mimic the expected transparency. Later, in 2010, European inspectors discovered illegal levels of aluminium in imported noodles, far exceeding the 10 mg/kg limit set by EU regulations. These incidents highlight the importance of understanding the sourcing and composition of these ubiquitous, yet often misunderstood, ingredients.

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