Glass Noodles

food · noodles · China · kitchen science

See-through noodles. Glass noodles are completely transparent, which is why they got their cool name. They look like clear strings of glass when you hold them up to the light.

Made from starch. These noodles are created by mixing starch (usually from mung beans, sweet potatoes, or tapioca) with water, then forming it into long, thin strands.

Chinese invention. Glass noodles came from China and have been used in Asian cooking for hundreds of years, especially in soups, stir-fries, and cold noodle dishes.

Extra strength help. Cooks sometimes add a stabilizer like chitosan or alum to the mixture, which helps the noodles hold their shape better and stay firm when cooked.

Bouncy when cooked. When you pour hot water or broth on glass noodles, they soften up quickly and become stretchy and chewy, almost like they're alive in your bowl.