Hi. I went to a Korean restaurant today and had a dish with glass
noodles. I really enjoyed them. I've had them before but today I
thought I'd buy some and try making them myself. I haven't bought any
yet, but I have a question: are all glass noodles the same? I know
glass noodles are used in other asian cuisines too. So, I'm just
wondering if I should only buy glass noodles that are labelled as
Korean glass noodles or whether other glass noodles are no different.

Thanks.

Sky

Hello Sky,

> are all glass noodles the same?

No. There are some made from rice (thin, thick or wide), others
(the most commonly known) from mung-bean starch, and there
also are some made from sweet-potato starch. There, the color
is greyish - and those are the ones normally used in Korean dishes.

Bye, sanne.

I love Korean food, but there are so many different components, I can never seem to get it right. Starting with noodles, how do you cook these for soups, for example, without turning them mushy?

its a great idea for me.

You will find glass noodles similar in most of the Asian countries. Chinese glass noodles are more tastier than Korean glass noodles.

I disagree I had korean noodles recetly and loved them, I think they are a bit tastier than chinese ones. After I read this thread I tried to make them and I used this recipe, but does that sticky sauce part of them come just from the noodles or does it require a different ingredient? because mine werent as sticky as ones I have had in restaurants.