Infused Glass Noodles

This is a great addition to soups and saucy casseroles, where you want the slithery glass noodles to contribute taste as well as texture. Simmered in stock after softening in water, these glass noodles are a cut above the everyday.

You can simmer the noodles in whatever stock you like. If you have a fancy stock nested in the freezer and need to dress up a simple spinach stir-fry, now is the time to use it.

Infused glass noodles are perishable and should be refrigerated until you’re ready to use them. Use them within 2 to 3 days of simmering, or they may sour.


  • 1 small package PRC glass noodles (1.75 to 2 ounces)
  • 2 cups China Moon Infusion or any tasty stock


  1. Remove the noodles from the package, but don’t remove the strings binding the skein. These will hold the skein together and make cutting the noodles easier. Count the number of strings so you will know how many to cut off and won’t wind up eating them.
  2. Put the noodles in a heatproof bowl. Cover with simmering water. Let stand until translucent, 5 to 10 minutes, then drain. Flush with cold water; drain again.
  3. Cut the softened noodles into 2-inch lengths. Snip and discard the strings. If the noodles have a pronounced smell, flush them once again with cool water and drain.
  4. In a small, heavy saucepan, bring the stock to a steaming near-simmer over moderate heat. Add the noodles, stir to combine, and bring the mixture to a weak simmer. Adjust the heat to maintain a weak simmer and cook the noodles, stirring occasionally, until the stock is mostly absorbed, about 10 minutes.
  5. Transfer the noodles to a shallow dish. Use immediately or let cool, stirring occasionally to release the heat. Once cool, seal and refrigerate until ready to use.