Glass noodles, also known as cellophane noodles or bean thread noodles, are a transparent type of noodle made from starch (commonly mung bean, sweet potato, or tapioca) and water.
Glass Noodles
4
servings15
minutes10
minutesThese noodles are gluten-free and have a chewy, slightly slippery texture when cooked. Widely used in East and Southeast Asian cuisines, they absorb flavors beautifully, making them a versatile ingredient in stir-fries, soups, and salads.
Ingredients
200g (7 oz) glass noodles
2 tbsp vegetable oil
3 cloves garlic, minced
1 medium onion, sliced
1 medium carrot, julienned
1 red bell pepper, sliced thinly
1 cup mushrooms, sliced
2 cups spinach or bok choy leaves
2 tbsp soy sauce
1 tbsp oyster sauce (or vegetarian substitute)
1 tsp sesame oil
1 tbsp sugar
1 tsp chili flakes (optional)
1-2 eggs, scrambled (optional)
2 green onions, chopped (for garnish)
Toasted sesame seeds (for garnish)
Directions
- Soak the glass noodles in warm water for 8-10 minutes or until softened.
- Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium heat.
- Add garlic and onions, sauté until fragrant.
- Stir in carrots, bell peppers, and mushrooms. Cook for 3-4 minutes until slightly tender.
- Add the soaked and drained glass noodles to the skillet.
- Pour in soy sauce, oyster sauce, sesame oil, and sugar. Toss well to coat the noodles evenly.
- Mix in spinach or bok choy leaves and let them wilt for 1-2 minutes.
- If using scrambled eggs, push the noodles to one side of the skillet, scramble the eggs on the other side, and mix them in.
- Sprinkle chili flakes if desired and toss once more to combine.
- Remove from heat and garnish with green onions and sesame seeds.
