does anyone cook with cellophane noodles? any tips?

R

randi

Well-known member
tai curry is one of my "I don't feel like cooking" quick fixes. I usually make jasmine rice to go with it. yesterday I saw mung bean noodles and thought they might be nice for a change. these are the clear noodles you boil for a minute or two.

I didn't need the whole package for just the two of us and tried to break it apart, no way. got out my kitchen shears and tried to cut it in half, no way. OK, the package says to cook the noodles and then cut them into the desired lengths. whole package went into the boiling water. 2 minutes later I pulled them out with tongs and put them on a plate to cut. again, these noodles weren't about to be easily cut.

I got some seperated and into bowls with the curry on top. we weren't impressed and decided the rice worked much better. the remaining noodles I had on the plate were now a globular mass that reacted a lot like silly putty when I picked them up. portions had become "one" with the plate and it needed a serious soaking.

soooo, has anyone used these noodles? what do they actually work with? is there a way they are good? is there something I did wrong? at least they look pretty '-)

TIA

 
hiya Charlie, anyway to break them up? it's probably easier to seperate siamese twins! '-0

 
Randi, darlin', I do as Charlie does, and cut them, with scissors,

in the bowl, then sauce them as I like. It's a great way to stretch small quantities of veggies that have not been used... the noodles are a staple in my pantry.

 
I tried the kitchen shears before they were cooked, maybe I'll try again and use the shears....

after they are cooked. shoulda taped that one and sent it to kitchen bloopers if there is such a show '-))

 
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