page_title: Cellophane noodles
section_title: Philippines
hierarchical_section_title: Cellophane noodles / Use / Southeast Asia / Philippines
caption_attribution_description: English: Pancit Sotanghon[1]
context_page_description: Cellophane noodles, or fensi, sometimes called glass noodles, are a type of transparent noodle made from starch and water.
  They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their cellophane- or glass-like transparency when cooked.
  Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear.
context_section_description: In Filipino cuisine, the noodles are called a similar name: sotanghon because of the popular dish of the same name made from them using chicken and wood ears. They are also confused with rice vermicelli, which is called bihon in the Philippines.
caption: Pancit Sotanghon (Lin-Mers, Baliuag, Bulacan, Philippines)
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