Glass, or cellophane, noodles called for, that after cooking it retains transparency. It can be found also under the name "cellophane". Make glass noodles made of starch, rice or beans. Noodles made from rice starch after cooking are more like regular thin noodles, and beans – is quite transparent.
Cook the transparent noodles seasoned chefs do not recommend. Leave it for 5-15 minutes in very hot water or even boiling water. Then drain the noodles in a colander and let it stand some time, to drain all the water (this is important otherwise transparent strands of glass noodles will become extra soft or even dissolve and become ugly and indigestible mass).
In some recipes found recommendation to drop the glass noodles in boiling water and cook, stirring, for 3 minutes, but not more so that the noodles are not overcooked. You can try this method, but it is more suitable for a denser noodle from bean starch. Ready the noodles should be soft, a little slippery, but not overcooked, and save the form. If you overdo it in hot water, there is a danger that it will simply dissolve.
After cooking, cut the glass noodles with scissors. Since it is customary to fill enough salt soy sauce is the water that the noodles is poured, not necessarily salt. Itself noodles ready almost tasteless, that is why cellophane is a great side dish and is a great base for salads. I eat it both hot and cold.
If you plan to cook with glass noodles soup, you need to add a couple of minutes until tender, in any case not before and before cooking do not soak.
In addition, the glass noodles can be fried in deep fat. Fried in hot sunflower or sesame oil for a few minutes the noodles become nice crisp. Before frying the noodles also not soaked.