Glass noodles are popular in Asian dishes, but they can turn sticky or rubbery if cooked the wrong way. With the correct soaking and handling, they become clear, elastic, and pleasantly tender.
How to cook glass noodles correctly
To cook glass noodles correctly, soak them in hot water until soft, then finish cooking them in the dish instead of boiling for too long.
What makes glass noodles different
Glass noodles are made from mung bean starch or sweet potato starch. When dry, they are brittle, but once hydrated they become translucent and very elastic.
They absorb liquid quickly and continue cooking after draining, which is why timing matters.
Basic soaking method
- Bring water to a boil, then remove from heat.
- Place glass noodles in a bowl.
- Pour hot water over noodles to fully cover.
- Soak for 5–8 minutes until flexible.
- Drain well once softened.
Finishing glass noodles in dishes
Glass noodles should be finished in soup, stir-fry, or sauce.
- Add soaked noodles directly to hot broth or pan.
- Cook for 2–3 minutes until fully tender.
- Let them absorb flavor from sauce or stock.
Practical tips
- Cut long noodles with scissors for easier eating.
- Do not salt soaking water.
- Add liquid gradually when stir-frying.
Common mistakes
- Boiling glass noodles like pasta.
- Soaking too long until mushy.
- Leaving noodles in water after softening.
Conclusion
Once you know how to cook glass noodles correctly, they are simple and versatile. Gentle soaking, quick finishing, and proper timing keep them clear, springy, and full of flavor.