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 for soups, stir-fries or cold noodle salads.
1. How To Cook Glass Noodles For Soup
Ingredients
- 4 oz dried glass noodles
- 6 cups chicken or vegetable broth
- 3 cloves garlic, minced
- 1-inch ginger, finely grated
- 1 cup shredded carrots
- 2 cups chopped bok choy or baby spinach
- 3 scallions, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Sriracha to taste (optional)
Instructions
Soak the dried glass noodles in warm water for 15-20 minutes until pliable. Drain and set aside.
In a large saucepan, bring the broth to a gentle simmer over medium heat. Add the garlic, ginger, carrots and bok choy. Let simmer for 3-4 minutes.
Add the drained, soaked glass noodles and continue simmering for 4 minutes until noodles are tender but still have some bite to them.
Remove pan from heat and stir in soy sauce, sesame oil and sriracha if desired. Taste and adjust seasoning if needed.
Ladle the hot soup into serving bowls. Top each with the sliced scallions.
Serve immediately and enjoy! Leftovers can be stored refrigerated for up to 4 days. Reheat gently before serving again.
2. How To Cook Dry Glass Noodles For Stir-Fry
Ingredients
- 4 oz dried glass noodles
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 red bell pepper, sliced
- 4 oz shiitake mushrooms, sliced
- 1 cup baby bok choy, chopped
- 4 scallions, chopped
Instructions
Bring a medium pot of water to a boil. Cook dried glass noodles for 1 minute less than package directions. Drain and rinse noodles under cool water. Set aside.
In a small bowl, combine the soy sauce, oyster sauce, vinegar and sesame oil. Set aside.
Heat vegetable oil in a wok or large skillet over high heat. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
Add the bell pepper, mushrooms and bok choy. Stir-fry for 2-3 minutes.
Add the cooked glass noodles and stir-fry sauce mixture. Toss everything together until noodles are lightly browned in spots and vegetables are crisp-tender.
Remove from heat and mix in the chopped scallions. Adjust seasoning as needed.
Serve stir-fry immediately garnished with more scallions, sesame seeds or chili oil if desired. Enjoy!
3. How To Cook Glass Noodles For Salad
Ingredients
- 4 oz dried glass noodles
- 1 cup julienned carrots
- 1 cup julienned cucumber
- 1 red bell pepper, sliced thin
- 1⁄4 cup chopped cilantro
- 2 green onions, sliced
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon Sriracha or chili garlic sauce (optional)
- 1⁄4 cup roasted peanuts for garnish
Instructions
Bring a small pot of water to a boil. Add dried glass noodles and cook for time directed on package until just tender. Drain noodles and rinse under cold water. Drain well and transfer to a large bowl. Toss noodles with a teaspoon of sesame oil to prevent sticking.
Prepare the vegetables – julienne peel and slice carrots into matchsticks. Slice cucumbers and red pepper into thin strips. Slice green onions.
In a small bowl, whisk together the rice vinegar, 2 tablespoons sesame oil, soy sauce, and Sriracha or chili garlic sauce if using.
Add the carrots, cucumbers, red pepper, cilantro and green onions to the chilled glass noodles. Pour over the dressing and toss well to coat everything.
Allow salad to chill for 30 minutes to allow flavors to develop.
When ready to serve, portion salad onto chilled plates or bowls. Garnish with roasted peanuts. Enjoy this refreshing chilled glass noodle salad!
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.
