Glass Noodles

Glass noodles, made from mung bean or sweet potato starch, become translucent and slippery when cooked, unlike wheat-based noodles that remain opaque. They absorb flavors beautifully but require gentle handling.

Soak dried glass noodles in hot water for 10-15 minutes until tender. Never boil them or they'll become mushy. Fresh glass noodles need only 2-3 minutes in boiling water.

Common mistakes include overcooking (creating gummy texture) and under-seasoning (they're quite bland alone). If overcooked, rinse with cold water immediately to stop cooking. Always season aggressively or marinate them.

Unlike wheat noodles, glass noodles don't hold sauces well, so toss with aromatics like garlic, ginger, and soy sauce. They're perfect for stir-fries, soups, and salads where their unique chewy texture shines.