Glass noodles are a broad category of starch based noodles made with ingredients like sweet potato starch, mung bean starch, and tapioca starch.

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.

Then we got our slurp on, deeming the miến gà, a soup with mung bean noodles, chicken, intestines, liver and those eggy ova ($13.95) a suctorial success.

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.

INSTRUCTIONS: Put mung bean noodles in a bowl and pour in lukewarm water to cover. Let soak until soft and pliable (about 15 minutes). Drain. Add noodles to a large pot of boiling water. Reduce to ...

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

Like this recipe, many versions of Buddha's Delight include mung bean noodles — known for their delicate, springy texture and translucent appearance — but this ingredient isn’t universal.

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 ...