Knotted Glass Noodles (Fen Si Jie)
お鍋の中で迷子にならない！火鍋にポンと入れるだけの「春雨リボン」
Description
A convenient ingredient where thin mung bean (or sweet potato) glass noodles are individually tied into small 'knots (ribbons)' and dried. Long glass noodles are hard to grab in hot pot and scatter everywhere, but tossing these in lets you eat them easily like meatballs.
Classification: Everyone, Ingredient, Glass Noodles, Knotted Noodles, Hot Pot, For Braising, Oden, Convenient Ingredient
Shops selling Knotted Glass Noodles (Fen Si Jie)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Mung bean starch(or Sweet potato starch)
- Water
Instructions
- [Typical Uses]
- [Hot Pot / Ma La Tang Ingredient]: Toss a few directly into boiling soup. Soup permeates to the knot's core, eaten deliciously as a bite-sized 'clump of noodles'.
- [Ya Xue Fen Si Tang]: Float in Nanjing's famous duck blood soup.
- Excellent as an ingredient for Japanese Oden.
Learn more Substitutes, pairings, tips
Key spices
The center of the knot becomes a slightly firm 'squishy' texture、offering a satisfying bite
Substitutes at Japanese supermarkets
Substitute with JP 'Tied Shirataki' (texture becomes konjac)
Pairing
Hot Pot / Ma La Tang / Oden
Trivia
Saves the trouble of cutting long noodles with scissors, making it a highly prized 'modern time-performance (Taipa) ingredient' for singles or quick soup making.
Eating tips & etiquette
The glass noodle version of 'Tied Shirataki (Konjac)' sold in JP supermarkets. In the 'ingredient showcases' of Chinese hot pot or Ma La Tang shops, these knotted noodles are always piled high.
Allergen
None