- Bean Sauce: A thick sauce, made from fermented soybeans, that has a salty, full-bodied flavor. It may be made with whole or ground beans, and can vary in color and texture. Hot bean sauce contains chili peppers and spices, making it hotter and spicier than ordinary bean sauce.
- Bean Threads: Also called cellophane noodles. These thin, wispy, dried white strands are made from ground mung beans and are almost transparent when cooked. Except when they will be fried in oil, soften them in warm water before using.
- Buckwheat Noodles: Also known as soba. These thin dried noodles are made from buckwheat flour. If desired, substitute dried fine egg noodles.
- Chinese Egg Noodles: Made from wheat flour, water, and egg. Chinese egg noodles are thin and round or flat. Buy them fresh, steamed, or dried. If desired, substitute fresh or dried fine egg noodles.
- Egg Roll Wrappers: Also called egg roll skins. These square sheets of noodle dough, which are used for making egg rolls, are available fresh or frozen. The thickness of egg roll wrappers vary, but the thinner the dough, the flakier the egg roll.
- Fermented Black Beans: Soybeans that are cooked, fermented in salt brine, and then dried. These pungent, salty beans are used for flavor. Always rinse fermented black beans before using.
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