Cellophane noodles, or 冬粉 or 粉丝 as is commonly called in Mandarin is one of my favourite types of noodles.
My mum can fry absolutely fabulous cellophane noodles. She usually does the dish only on Chinese New Year eve, so in between, I try to make do with making them on my own.
I usually cook mine with prawns and this is how I go about making it:
1. Stir fry some chopped garlic and sweet yellow onions over a stove til light brown
2. Add in some sliced mushrooms, carrots or bell peppers and fry until soft
3. Season with light and dark soy sauce, Chinese wine and very little salt
4. Add some stock and then add in the cellophane noodles
5. Add in some green vegetables (optional) and then top with prawns
6. Season the prawns generously with freshly grounded black pepper and sea salt
7. Put the dish into a pre-heated oven at about 180 deg C and bake for about 10 minutes, or until the prawns just turn red.
This time, I tried making it with the thicker Korean cellophane noodles but it wasn't as good.
I'd stick to the regular ones in future.