Longkou Vermicelli also known as Bean Thread Noodles, cellophane noodles, & glass noodles. These noodles actually have very little flavor of their own, BUT they act as sponges and soak up the flavour of the ingredients they’re partnered with. Use in stews, soups, spring rolls, salads, stir-fries & deep-fried dishes. It can be flash deep fried to provide a crispy texture for salads or as unique, crispy garnish. Tip: Glass noodles are a perfect low-carb alternative to rice.
To make, put noodles in a heatproof bowl, pour over hot or boiling water & soak for 5 to 15 minutes, just until tender. Add to stir-fry dishes or salads. If adding to soups, it is not necessary to soak before adding. When cooking, because these noodles tend to soak up water, add additional liquid as needed. Do not soak for deep-frying. Drop dry noodles into hot oil & remove quickly once puffed up.