Glass noodles

Most are made from mung-bean starch, though some are made from sweet-potato or other starch. Check the ingredients if your recipe calls for a particular type, as their texture and cooking time can differ.

Soak dried mung-bean glass noodles in just-boiled water for about 5–10 minutes, until pliable, then drain well. Finish them briefly in the wok with the sauce and other ingredients; soaking for too long can make them clump or break.

Yes. Add them to simmering broth for a few minutes, until tender and translucent. For soup you’re making in advance, cook them separately and add them at serving so they don’t absorb too much broth.

They’re used in Korean japchae, Thai pad woon sen and Chinese hotpot, as well as spring-roll fillings. Japchae is often made with sweet-potato glass noodles, which have a chewy texture.

Yes, in many soups and stir-fries, but the texture will be different: rice noodles are softer and opaque, while glass noodles are springy and translucent. Prepare the rice noodles according to their packet instructions.

No. Glass noodles are made from starch such as mung bean, whereas rice vermicelli is made from rice; cooked glass noodles turn translucent, while rice vermicelli stays opaque.

Cool them promptly, refrigerate within 1–2 hours and eat within 48 hours. Reheat until steaming hot throughout.

No. They contain 0.2 g of protein per 100 g, compared with 7.2 g in rice noodles.