Glass noodles
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FAQs: Glass noodles
No, glass noodles are made from mung bean or sweet potato starch and turn translucent when cooked, while rice noodles are made from rice flour and stay opaque.
Soak in hot water for 5–10 minutes or boil briefly, then rinse and toss directly into your stir-fry, soup, or salad.
They’re quite neutral on their own, but absorb the flavours of sauces, stocks, and marinades extremely well.
Yes – they’re naturally gluten-free, but it’s always wise to check packaging for any added ingredients or cross-contamination warnings.
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