In Chinese, fun or fen refers to noodles made of rice, mung bean starch, or any other starch, all traditional in southern China.  Noodles made from wheat, typical of northern China, are called mian, mien or mein.  The Cantonese word saifun refers to noodles made from mung bean starch, a popular noodle throughout Asia.

 Because saifun noodles are made from mung beans, people also call them bean threads. When heated they become translucent, which is why they are sometimes called cellophane or glass noodles.  Their texture is gelatinous, almost chewy and, lacking any distinct flavor of their own, they absorb the flavors of the liquids they’re cooked in.  Preparing them couldn’t be simpler:  soak them for twenty minutes in hot tap water to cover or, if you are willing to bring the water to a boil, you can reduce the soaking time by half or less.  Drain them and cut the strands into 4 or 5 inch lengths.  They are then ready for immersion in the broth of your choice.

	ANTS ON A TREE
	SAI FUN WITH BEEF SHORT RIBS AND DAIKON
	BUDDHA’S DELIGHT
	CHAP CHAE
	CHICKEN LONG RICE
	SAI FUN WITH CUCUMBERS, MANGOES, MINT AND SHRIMP