They are also called cellophane noodles. I don't often use them but today I did, in a steamed scallop dish. They are really very pretty and also gluten free. They are also very brittle before you cook them and the only way I could find to separate the portion I needed (which was small) was to use scissors. This resulted in bits of noodles scattered far and wide across the kitchen counter and on the kitchen floor. Any tips appreciated!
Do you use them? What are the sorts of dishes you make?
Here are the scallops:
Do you use them? What are the sorts of dishes you make?
Here are the scallops: