How to Cook Cellophane Noodles
Cellophane noodles are also called Chinese glass noodles or Chinese vermicelli and are made from mung bean flour. When purchased, the dry noodles are thin and white. Once cooked, they become transparent and glassy looking. The most popular type of noddle in Asia, it does not have much flavor. However, it absorbs other flavors easily. Used in stir-fry foods and soups, cellophane noodles are simple to cook. Presoak cellophane noodles for soups, or boil the noodles for meat and vegetable stir-fry dishes. Does this Spark an idea?
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Things You'll Need
- Mixing bowl
- Fine mesh sieve
- Kitchen scissors
- Large saucepan
- 6 oz. cellophane noodles
- 1/4 lb. thinly sliced shiitake mushroom caps
- 1/2 cup thinly sliced white onion
- 1 tbsp. julienned fresh ginger root
- 2 tbsp. olive oil
- 2 cups chicken broth
- 1 cup water
- 1/2 cup julienned carrot
- 3 julienned scallions
Instructions
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Soak the cellophane noodles in a mixing bowl with warm water for 15 minutes. Drain them in a fine mesh sieve, and cut into 4-inch pieces with kitchen scissors.
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Add olive oil to a large saucepan over medium-high heat. Once the oil is hot but not smoking, add the mushrooms, onion and ginger. Stir and cook until the mushrooms are tender.
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Pour in the chicken broth and water. Add the carrots and noodles, salt to taste and simmer for five to 10 minutes. Stir occasionally. Add the scallions, and serve while hot.
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Tips & Warnings
Boil cellophane noodles for three minutes or until tender for stir-fry recipes. Cook your vegetables and meat in wok; add the noodles last. They will soak up all the sauce and flavor of the stir fry.
For a quick side dish, stir-fry the noodles with tofu, scallions, ginger, soy sauce and sesame oil.
Use care when handling hot pans, and keep young children away from hot stoves.
References
Resources
- Photo Credit asian chicken, glass noodle and rice soup with mushrooms and sca image by David Smith from Fotolia.com
