How do you cook cellophane noodles?

 Cellophane noodles, also known as glass noodles, bean thread, harusame, and Chinese vermicelli, are made from mung bean flour. They are most often used in soups and hot pots, and occasionally in stir-fries. They are tough as nails when dry, so you shouldn’t try to break or cut them until softened somewhat.

You can add them directly to soups, but any other preparation requires you to presoak them in boiling water for a couple of minutes before adding them to your dish.

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