Which Chinese noodle is traditionally made from mung bean starch and is also called a glass noodle?

The Chinese noodle traditionally made from mung bean starch and also called a glass noodle is the cellophane noodle.

Cellophane noodles are thin, translucent strands made from starch, most commonly mung bean starch in Chinese cuisine. They become soft and almost transparent when soaked or cooked, which explains the English names glass noodles and bean-thread noodles.

They are used in soups, stir-fries, spring-roll fillings, dumplings, and dishes such as ants climbing a tree. Their neutral flavor allows them to absorb broth, sauces, and seasoning.

Cellophane noodles are not the same as rice vermicelli, which is made from rice flour and remains opaque white. They also differ from shirataki, which is made from konjac. In other Asian cuisines, related starch noodles may be made from sweet potato, tapioca, or other starches.