Also called bean thread or cellophane noodles, glass noodles are thin, translucent noodles made from mung bean, potato or rice starch. Their brittle texture requires a specific cooking method for each preparation. In this article, I will instruct you how to cook glass noodles properly and use them in some recipes.
1. How To Cook Glass Noodles
Ingredients
- 200g glass noodles (mung bean or cellophane noodles)
- Water (enough to fully submerge the noodles)
- Optional: Salt (for seasoning)
Instructions
Step 1: Prepare the Noodles
Remove the glass noodles from their packaging and place them in a large bowl. If they are bundled tightly, gently separate them to prevent clumping during boiling.
If the noodles are excessively long, use kitchen scissors to cut them into manageable lengths. This makes them easier to eat once cooked.
Step 2: Boil the Water
Fill a large pot with enough water to submerge the noodles completely.
Bring the water to a rolling boil over high heat. Adding a pinch of salt is optional but can enhance the flavor of the noodles slightly.
Step 3: Cook the Noodles
Add the glass noodles to the boiling water. Stir gently to ensure they don’t stick together.
Boil the noodles for 3-5 minutes, depending on the brand and thickness. Test the noodles by tasting one; they should be tender but still slightly firm (al dente).
Step 4: Drain and Rinse
Once the noodles are cooked to your desired texture, immediately drain them in a colander.
Rinse the noodles thoroughly under cold running water. This stops the cooking process and prevents them from becoming overly soft.
Step 5: Use or Store
The boiled noodles are now ready to use in soups, stir fry, and salad. If not using immediately, toss the noodles with a small amount of sesame oil or neutral cooking oil to prevent sticking. Store them in an airtight container in the refrigerator for up to 2 days.
2. Some Recipes Using Glass Noodles
2.1. Glass Noodle Soup Recipe
Ingredients
- 1 whole chicken, about 3-4 lbs (1 ½ to 2 kg)
- 8-10 cups water about 2 liters
- 1 small shallot or half an onion
- 1 knob ginger, about an inch long
- 1 tablespoon fish sauce
- 1 tablespoon salt
- ½ teaspoon msg optional
- 1 9.6 oz package glass noodles
- chopped cilantro and scallion for garnish/to taste
- crispy fried shallots to taste
Instructions
Boil the glass noodles as instructed and set aside.
Bring a pot of water or chicken broth to a boil and add a peeled onion or shallot, ginger and the whole chicken. Cook for about 45 minutes at a light simmer until the chicken is cooked through and the thickest part of the thigh reads 165° Fahrenheit or the juices run clear when the chicken is pierced.
Once the chicken is cooked, take it out and let it rest for 20-30 minutes so the meat can cool down and the skin can dry out.
Meanwhile, remove the onion and ginger and season the broth salt, fish sauce, msg and a handful of fried shallots. If you used store bought chicken broth, you may need less fish sauce and salt than the recipe calls for.
Shred the chicken once it is cooled.
To assemble a bowl, drain the noodles and add them to a bowl. Top with pieces of chicken, chopped cilantro, chopped scallion and more fried scallions before ladling boiling hot broth on top.
2.2. Glass Noodle Stir-Fry Recipe
Ingredients
For Noodles & Vegetables
- 3.5 oz (100g) glass noodles
- 7 oz (200g) chicken breast (or boneless chicken thigh)
- 2 eggs, whisked and seasoned with a pinch of salt
- 3.5 oz (100g) cabbage, thinly sliced
- 1 carrot, cut into matchsticks
- ½ onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1 red chili pepper (or bell pepper), thinly sliced
- 2-3 tbsp vegetable oil
Stir-Fry Sauce
- 3 tbsp light soy sauce
- 1½ tsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp sugar
Instructions
Boil the glass noodles as instructed and set aside.
Mix all the stir fry sauce ingredients in a small bowl, whisk until sugar dissolve and set it aside.
Gather and prepare the vegetables, eggs, and chicken. Cut the chicken into small pieces and season with 2 tsp of stir fry sauce mixture.
Heat the large wok/pan into medium-high heat. Drizzle 1 tbsp of oil, pour the whisked eggs, let it set for few seconds and then crumble it into small pieces. Remove from pan and set it aside.
In the remaining pan, drizzle more oil add garlic and stir for a few seconds, then add the chicken pieces, cook for 2-3 minutes or until cooked through. Follow with the onion, and carrot.
Next add the cabbage, stir well and place the glass noodles, pour the sauce mixture in.
Toss well to combine everything evenly and cook until the noodles absorbed all the sauce.
Now, add the crumbled egg and spring onions. Combine well with all ingredients. Remove from heat and transfer to serving plate.
2.3. Glass Noodle Salad Recipe
Ingredients
For Noodles & Vegetables
- 7 oz (200g) glass noodles (thin, dried)
- 3 cups cucumber, julienned
- 3 cups carrots, julienned
- 2⅓ cups fresh herbs (basil, cilantro, mint, scallions)
- 2 jalapeño peppers (optional), thinly sliced
- Lime wedges, for serving
- Crushed peanuts (optional), for garnish
Dressing
- ¼ cup fish sauce (or soy sauce for vegan)
- ¼ cup sugar
- ⅓ cup water
- 2 tbsp lime juice
- 2 tsp rice wine vinegar
- 1 clove garlic, minced
- 1 small Thai chili pepper (optional), finely diced
Instructions
Boil the glass noodles as instructed, drain, and rinse under cold water.
Combine noodles, vegetables, and herbs in a large bowl.
Mix all dressing ingredients in a small bowl until the sugar dissolves. Pour over the salad and toss.
Garnish with crushed peanuts and serve with lime wedges.
Once you get the basics down in this article, I hope that you can how to cook glass noodles for soups, stir-fries or cold noodle salads perfectly at home. Their ability to take on flavors makes glass noodles a wonderful addition to your cooking repertoire.
