Glass Noodles Recipe

Glass noodles (also called cellophane noodles) are gelatinous, long noodles that are used in everything that range from stir-fries and soups to hot pots all over China as well as Southeast Asia. Although most people refer to the food item as a glass noodle the majority of these types don’t have a transparent appearance. It’s typically transparent brown or white thread that is long and thin and gaining most it’s flavoring from food items that surround it. It is easy to cook and use glass noodles are a type of starch that anybody will love, particularly since it’s gluten-free.

What Are Glass Noodles

Although some glass noodles appear pretty clear, the majority of the noodles that fall under this label are opaque, cloudy appearance. They can appear clear, snowy or light grey or subtle brown shades. The exact color depends on the starch is being used for in, whether it’s potatoes, mung beans tapioca, or sweet potatoes.

What are the Differences Between Yams and Sweet Potatoes?

The most popular glass noodles are made from sweet potatoes or mung beans. In China the majority of glass noodles are made with Mung bean flour, while in Korea it is commonplace to find noodles made of sweet potato starch, and hence the name of dangmyeon. Another common name for this type of noodle is cellophane noodles, which are just similar to the packaging of glass noodles.

Glass noodles are created from a mixture of processed mung bean or another flours and water. The slurry is mixed with water, then pulled, washed and then stretched. To create the long, slim noodles, the mixture is pressurized through what looks like an enormous sieve. The strands are then laid over dowels, and dried.

Glass Noodles against. Vermicelli Vermicelli

Both of these food items are gluten-free glass noodles are usually made using mung bean flour and vermicelli is made from rice. Rice vermicelli is a solid white , but doesn’t possess the same transparency as glass noodles. It’s easy for people to get the two ingredients mixed up. In addition to being similar the two ingredients are often utilized in stir-fries, soups and are served cold in salads.

Glass Noodle Uses

One of the great things with glass noodles is that they are served hot, cold or cold. Glass noodles with a hot temperature are often included in soups as well as hot pots to give dishes a bit of bulk and a starchy note. A lot of stir-fries and noodles are served at the temperature of room, which is well with this ingredient.

Like wheat noodles, the glass noodles aren’t as sticky once it’s cooled so that when you chill it and then stuff it into rice paper rolls filled with lettuce, shrimp and minced pork, it’s still that delicious fresh, refreshing chew. It’s also an excellent option for a cold salad that is dressed with peanuts, lime and cilantro as well as other ingredients that are bold. Like other noodles that are deep-fried, these can be used for a spongy, chewy texture.

How to Cook With Glass Noodles

Glass noodles that have dried can be cooked for 3 to 5 minutes based of the amount. They can also be sat in warm water, and then begin to soften in this manner. After cooking, add them to the hot pan along with sauteed vegetables and sauce to make the perfect savory noodles dish. Add the glass noodles to the hot pot or soup to set up. If you are making a salad, put the noodles in the fridge for at least an hour prior to serving cold.

What Does It Taste Like

As is glass noodles lack any flavor. They’re boring with little chew and a hint of sweet starchy sweetness. The noodles absorb the flavor that the food has, therefore should they be served in a broth that is spicy, the glass noodles will taste tasty with a hint of spice. If combined with a soy sauce-based dish glass noodles will give umami, salty flavor.


Many Asian dishes require glass noodles. They are delicious in soups with vegetables. Noodles can be packed into rice paper to create spring rolls and then put in a variety of soups. Serve them cold, and with an noodle salad that is hearty and filling.

Where to Buy Glass Noodles

When looking for glass noodles, search for them under the name cellophane noodles or bean thread noodles and Chinese vermicelli. The majority of the time glass noodles can be located within the Asian section of a supermarket store , or at a great price on Korean as well as Chinese markets. There are many varieties generally imported, however, there is there isn’t a lot with regards to flavor or appearance. You should also check out the gluten-free section in the grocery store.


As with normal pastas, glass noodles must be stored in a dry, cool area, free of moisture. It is recommended to keep them in a sealed container or bag. The noodles can last for many months or even an entire year if they are stored correctly.

Glass noodles containing shrimp and pork


Twelve medium-sized shrimp fresh (about 9cm [3 inches] between head and tail)

200g (7oz) glass noodles

150g (5 1/3 5 1/3 oz) slightly fat pork, like the neck or belly

1/2 large onion Peeled and cut into 1/2-size pieces

3-4 cloves of garlic Peeled

60g (2oz) yellow bean sauce

10ml (2tsp) soy sauce

10ml (2tsp) Chinese rice wine

5ml (1tsp) fish sauce

5g (1tsp) Sugar granulated

3 small stalks of fresh green peppercorns. Divided

2 spring onions

30ml (2tbsp) cooking oil

A handful of holy basil leaves


Make the stock of shrimp. Cut off the heads of the shrimp, and then place them in a pan along with 300ml (1 1/4 cup) of fresh water. Set the pan over a medium-high flame and bring it to a boiling point. Reduce the heat to a let it simmer, while the pan is partially covered by the lid for around 20 minutes. Then, pour the ingredients into the colander over a bowl , to capture the liquid. The solids should be pressed to squeeze out the maximum amount of liquid and then remove head of shrimp.

While the stock of shrimp simmers, make all the remaining ingredients. Place the glass noodles in the bowl, then add the cool water to cover, and allow to soak until completely watered. Pour the water into a colander and remove the water.

Cut the shrimp’s backs, through their shells, and take out the vein (if there is one).

Slice the meat into small, long strips. Cut the onion into thin slices and garlic. Cut spring onions in 2.5cm (1 inches) lengths.

Mix the yellow bean sauce and rice wine the fish sauce, sugar and.

From two stalks of peppercorns, cut off the peppercorns that are green, and then take the stalk off. The other stalk remains in its entirety.

Put the oil in a medium-sized clay pot and place it in a moderate flame. When the oil is warm and the stalk is cooked, add the entire bunch of green peppercorns . Cook until the peppercorns begin turn dark and aromatic. Then, turn the stalk around into the oil to ensure the peppercorns cook evenly.

Add the garlic and onion then stir it all together until the garlic begins to soften.

Incorporate the pork as well as the individual green peppercorns. Stir until the pork loses its pink color.

Place the glass noodles into the pot (it may appear to be too much, but it will shrink when it cooks) Then, pour in the mixture of yellow beans and soy sauce. Instantly stir so that the noodles are coated in the ingredients of the sauce.

Pour into 250ml (1 cups) of the stock, along with the shrimp and mix well. Bring the water to a boil, then reduce the heat and cover the pot with the lid and cook for a few minutes, stirring frequently, until all liquid is absorption and the shrimp have been cooked, which can take anywhere from approximately three or five minutes. If the sauce seems dry, or the noodles appear to be burning the noodles, add a bit more stock of shrimp, if is.

Mix in holy basil leaves as well as spring onion. Garnish with a whole stalk of green peppercorns prior serving.

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