Glass Noodles

Also known as cellophane noodles or mung bean threads, these slender, translucent, gelatinous noodles are made from mung bean starch. Although they are almost flavourless in themselves, they absorb the flavours of other ingredients well.

Used extensively across China and Southeast Asia, they are commonly used in soups, stir-fries, salads, and may also be deep-fried to provide a crunchy bed for sauces or as a garnish.

Cooking Information

Soak the noodles in hot water for about 15 minutes until they're soft and transparent, and then add them to boiling water and cook for 1 minute. Rinse them in cold water and drain. The noodles need not be pre-soaked if they are to be deep-fried or added to soup.