With lo, or “mix,” the slightly thicker mung bean noodles are mixed in the wok with the other ingredients, allowing the noodles to pick up more of the sauce flavor.

Fan, fen fun: they’re all names for noodles made from rice flour or a starch such as mung bean. Shapes vary from thread-like (saifun) to wide and flat.

The noodles, known as liang fen, are made by boiling mung bean starch in water and then cutting the resulting jiggly sheets into strips.

My friend Amy Aoyagi mentioned that she misses eating chicken hekka but there are no restaurants in town that serve this dish anymore. This dish was created in the 1880s, probably in the sugar ...

The depths of the bowl offer a luxuriant quantity of glass mung bean noodles, too. 59 West 37th Street, between 5th and 6th avenues, Midtown Fish pepper soup at Buka. Robert Sietsema/Eater NY ...