Infused Glass Noodles

Preparation info
  • Makes

    1½ cups

    • Difficulty


Appears in

By Barbara Tropp

Published 1992

  • About

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