A Touch of Glass

Glass Noodles stir-fried with Broccoli, Mushrooms and Napa Cabbage

   It’s official, I’m obsessed with glass noodles!  So slippery and light, springy and snappy, they are a delight for the senses.  These noodles are great absorbers of flavor and they don’t fall apart like their rice counterparts or clump together like pasta and other wheat-based noodles.  But what are they exactly, and what makes them so freaking cool looking?

   As it turns out, cellophane noodles are made from starch- usually mung bean or potato- which becomes translucent as you cook it and also makes this a great gluten-free option.  Served warm or cold, glass noodles are popular in a lot of Asian cuisines, especially in Korean and Vietnamese dishes where they add a wonderful texture to salads, spring and summer rolls, soups, and stir-fries.  Plus, they are fat-free and have half the calories and carbohydrates found in ramen-style noodles, so I can feel pretty good about eating a big old bowlful. 

  My local grocery has a very limited “Asian” section, so imagine my surprise when I found cellophane noodles right there on the shelf!  Being my first attempt at cooking them, I had no idea how truly easy they are to prepare.  This is a great veggie option with tons of flavor and it took me less than 15 minutes to throw it all together with what I had in the fridge. 

Veggie Stir-Fry with Glass Noodles

1 pkt              Cellophane noodles

2 T                 ginger/garlic paste

2                    scallions

1 head            broccoli

1 small           napa cabbage

1 pkg              mushrooms              

Sauce:

¼ cup             soy sauce

2 T                  rice wine vinegar

2 T                  brown sugar

1 t                   sesame oil

1. Soak the noodles in hot water for 10 minutes to soften them.  I followed the instructions on the side of the packet which suggests using scissors to cut the noodles after they are soft- I found that this wasn’t so easy since they ended up in a pretty tangled mess.  Next time, I will definitely break them up a bit before I soak them.  Drain the noodles, rinse with cold water and set aside.

2. In a small bowl, mix together the sauce and adjust to your taste.

3. Stir-fry the veggies, then add the sauce and throw in the softened noodles and cook for 2-3 minutes more until they become clear.  Add a squirt of sriracha if you like them spicy!

4. Squeeze a lime over the noodles and garnish with cilantro, scallions, and/or sesame seeds.

 

 

   As always, this recipe is just a guideline based on what I made myself for dinner.  Glass noodles are so versatile and they work with so many different flavors.  Get creative and use your favorite veggies or meats for a fun quick meal!