Steamed Egg Custard – Thai Recipe – Kai Dtun
Stir Fry Vegetables – Healthy Thai Recipe
Fried Noodles with Seafood
Shrimp Paste – Kapi-Terasi-Belacan-Hom Ha
Indonesian Stewed Chicken – Semur Ayam
Vegetable Stir Fry with Noodles – Korean Style
Thai Chili – Prik Kee Noo
Japanese Wasabi – Wasabia Japonica
Black Bean Beef with Noodles
Prik Nam Pla – Thai Sauce
Thai Salad – Thai Yum Pla Grapong
Jackfruit – Artocarpus heterophyllus
Tapioca Pudding – Green Tapioca Pearls with Coconut
Mung Bean Recipe – Thai Dessert
Chinese Broccoli with Crispy Belly Pork – Kana Moo Grob
Crispy Pork Belly – Moo Grob
Chinese Broccoli – Gai Lan – Brassica Oleracea
Thai Fish Sauce – Nam Pla
Mushroom Curry
Garlic Shrimp Thai Recipe
« Dragon Fruit – Pitaya – Hylocereus | Home | Baked Shrimp with Glass Noodles – Thai Recipe »
Asian Noodles – Glass Noodles
By admin | January 13, 2010
These Asian Noodles are known by several names, Glass Noodles, Cellophane Noodles, Bean Threads, Transparent Noodles, Chinese Vermicelli and Saifun. Glass Noodles are popular throughout Asia and are used in a variety of dishes including Spring Rolls, Stir Fries, Soups and Salads. China is by far the largest producer of Glass Noodles which are made from Starch, not rice as you might expect, and whilst usually long thin and round, are available in wider sizes as well. Commonly, bean starch is used to make them but Glass Noodles can also be made from Potatoes, Yams or Cassava and are therefore gluten free. Glass Noodles are sometimes sold “fresh” but mostly available in “dried” form. Before you can use them, the Glass noodles have to be soaked in water until they become slightly soft. This can take anything between 15 and 60 minutes depending on the variety. The dried noodles are opaque white, becoming almost transparent with cooking. Our picture below shows fresh uncooked glass noodles on the left with dried glass noodles on the right.
Topics: Noodles | No Comments »