A popular shanghai cuisine using the ingredient is fried tofu with thin noodles (; Pinyin: yóu dòu fu-xiàn fěn tāng). A popular Sichuan dish called ants climbing a tree consists of stewed cellophane noodles with a spicy ground pork meat sauce. In Tibetan cuisine of Tibet Autonomous Region, glass noodles are called phing or fing and are used in soup, pork curry or with mushrooms. Japan In Japanese cuisine, they are called harusame (), literally "spring rain". Unlike Chinese glass noodles, they are usually made from potato starch. They are commonly used to make salads, or as an ingredient in hot pot dishes. They are also often used to make Japanese adaptations of Chinese and Korean dishes. Shirataki noodles are translucent, traditional Japanese noodles made from the konjac yam and sometimes tofu. Korea In Korean cuisine, glass noodles are usually made from sweet potato starch and are called dangmyeon (Hangul: ; Hanja: ; literally "Tang noodles"; also spelled dang myun, dangmyun, tang myun, or tangmyun). They are commonly stir-fried in sesame oil with beef and vegetables, and flavoured with soy and sugar, in a popular dish called japchae (hangul: 잡채). They are usually thick, and are a brownish-gray color when in their uncooked form. South Asia India In India, glass noodles are called falooda (see falooda, the dessert dish), and are served on top of kulfi (a traditional ice cream). They are usually made from arrowroot starch using a traditional technique. The noodles are flavorless so they provide a nice contrast with the sweet kulfi. Kulfi and falooda can be bought from numerous food stalls throughout northern and southern parts of India. Southeast Asia Indonesia In Indonesian cuisine, they are called soun or suun, probably from (POJ: suànn-hún). Its usually eaten with bakso, tekwan, and soto. In Klaten, soun made from aren starch. Malaysia In Malaysia they are known as tanghoon (冬粉). They are sometimes confused with bihun (米粉) which are rice vermicelli. Sometimes also known as suhun or suhoon. Myanmar (Burma) In Myanmar, cellophane noodles are called kyazan (; ), more specifically called pe kyazan (, ), which is typically made with mung bean flour. The other form of kyazan, called hsan kyazan (), refers to rice vermicelli. Kyazan is the primary starch used in a Burmese consomme called kya zan hinga, and is also used in Burmese salads. Philippines In Filipino cuisine, the noodles are called a similar