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They are more delicious than their names.

So far, the world of noodles has surpassed pasta and spaghetti, but we usually stick to what we know best. Glass noodles are commonly used in many Asian cuisines and can be found in stir-fries, soups, hot pots and salads. They can be found in most grocery stores, especially Asian markets. Glass noodles-also known as cellophane noodles, bean thread noodles, or vermicelli-are dry packed, usually white or light tan. Once cooked, the noodles become transparent and look like glass, hence the name. They do not have a strong taste, they are very neutral noodles, which are very suitable for many dishes. They absorb liquids very well, so don't be shy when adding sauces to them!

The source of the glass noodles will determine their exact composition. The most common variety comes from China and is made from mung bean starch. Korean and Japanese glass noodles are usually made of sweet potato starch. Other starches can also be used, such as arrowroot or tapioca flour, but the most common are mung beans and sweet potatoes.

Glass noodles are easy to make and quick to cook. They can be soaked in warm water for about 10 minutes, or they can be boiled like regular noodles, just like in our Japanese recipes. It doesn’t take long to cook, so be careful not to overcook it. Just cook them until they are soft, which takes about five minutes. If you add them to the soup, they will cook longer, and you may want to cook them for a shorter time!

Yes! Since noodles are usually made from sweet potato or mung bean starch, they are gluten-free. However, be sure to check the label, as many manufacturers may produce other products that contain gluten.