{"id":110426,"title":"Glass noodles, explained","modified":"2025-10-29T17:02:01+01:00","plain":"What are glass noodles?\n\n\n\nIt\u2019s a curious sight to see those long, transparent strands on a plate. Glass noodles\u2014also called \u201ccellophane noodles\u201d\u2014are true to their name: once cooked, they become as clear as glass.\n\n\n\nThat said, most types of glass noodles aren\u2019t transparent in their dried form. They look like long white noodles, and some varieties can be brown or gray depending on the starch used.\n\n\n\nAlso used in stuffed bitter melon soup\n\n\n\nThey\u2019re most commonly made with mung bean starch or sweet potato starch, depending on the region.\n\n\n\nMung bean starch is mixed with water to form a dough, which is then stretched and pressed through a sieve. Like konjac noodles, glass noodles readily soak up the flavors you pair them with. They\u2019re easy to cook and adapt to all your noodle dishes. \n\n\n\nOrigin of glass noodles\n\n\n\nNoodles are said to have been around for more than 4,000 years. Many Asian regions have made them their own, but they originally come from Chinese cuisine. Today, it\u2019s hard to pinpoint the exact birthplace of this ingredient. You can find glass noodles across Asia\u2014in Japanese cuisine, Thai cuisine, and even Korean cuisine. \n\n\n\nMy beef japchae recipe uses a type of glass noodle made from sweet potato starch\n\n\n\nGlass noodles vs. rice vermicelli: what\u2019s the difference? \n\n\n\nOne key difference: glass noodles are made with mung bean or sweet potato starch (as in the Korean jjimdak, for example), whereas rice vermicelli are rice-based, as the name suggests. Rice vermicelli are also a much more opaque white.\n\n\n\nThey\u2019re fairly similar nonetheless, and you can cook them in much the same way. \n\n\n\nCooking with glass noodles\n\n\n\nBeyond being very easy to cook, glass noodles are great served hot or cold.\n\n\n\nIn soups, hot pots, and stir-fries, they\u2019re satisfyingly filling. You can also use them raw as a garnish in salads. Pair them with bold ingredients such as peanuts, lime, and cilantro.\n\n\n\nGlass noodle recipes\n\n\n\nGlass noodles soak up flavors and make them shine. For inspiration, try my Pad Thai recipe or quick peanut sauce noodles. Another option: fry the noodles to make them extra crispy. \n\n\n\n\n\n\n\nThe taste of glass noodles\n\n\n\nGlass noodles don\u2019t have a distinct flavor. They\u2019re quite neutral\u2014and very versatile. On their own they can be bland, but they keep their signature chewy, silky texture. Pair them with bolder flavors to unlock their full potential.\n\n\n\nIn a broth (try dashi!), they turn tender, slightly gelatinous, and delicious. Play with textures too; don\u2019t hesitate to stir-fry them for extra crispness. For a quick, savory snack, simply stir-fry them with soy sauce for a boost of umami. \n\n\n\nNutrition and benefits of glass noodles\n\n\n\nDon\u2019t be fooled by their light appearance. Contrary to what you might think, glass noodles aren\u2019t necessarily healthier than other noodles.\n\n\n\nThey also contain a high percentage of carbohydrates, which is why they\u2019re so satisfying. While they aren\u2019t rich in fat or protein, glass noodles can be a good ally for athletes who need energy. \n\n\n\nWhere to buy glass noodles? \n\n\n\nIt\u2019s rare to find glass noodles in mainstream supermarkets.  They\u2019re easier to find in Asian grocery stores, where they\u2019re also called \u201ccellophane noodles\u201d or \u201cChinese vermicelli.\u201d You\u2019ll find a wide range of varieties there. \n\n\n\nHow to store glass noodles?\n\n\n\nLike all noodles, store them in a cool, dry place. Ideally, transfer them to a jar or airtight bag and keep them away from moisture. They\u2019ll keep well for several months. \n\n\n\n \n\n\n\n\n\n\tSoy Sauce Stir-Fried Glass Noodles\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t50 g glass noodles (dry weight), cooked according to package directions1 garlic clove, minced1 carrot, peeled and thinly sliced5  mushrooms, slicedSauce1 tablespoon light soy sauce1 teaspoon sugar1 teaspoon white rice vinegar\t\n\t\n\t\tHeat a little oil over high heat; stir-fry the garlic for 2 minutes.Add the carrots and mushrooms and stir-fry for 5 minutes.Add the noodles and stir-fry for 2 minutes, then add the sauce.Stir-fry for 2 minutes more, then serve.\t\n\t\n\t\t\t\n\t\n\t\tChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110426","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=110426"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110426\/revisions"}],"predecessor-version":[{"id":110497,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110426\/revisions\/110497"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/3410"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=110426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=110426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=110426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}