Translucent and slippery with wonderful flavor-absorbing properties, glass noodles (harusame) are a staple on Japanese tables. But many typical brands of these harusame get mushy easily and also have to be soaked or parcooked. Malony’s noodles stand out, since they’re made from a combination of potato and corn starches instead of the conventional mung bean starch. This makes the noodles able to maintain the firm, springy texture glass noodles are known for—so there’s no rushing to finish your bowl before they go soggy. They even keep their shape as reheated leftovers. Plus, there’s no prep required—simply add straight to your soup. Although they don’t have a strong taste themselves, the noodles beautifully absorb the flavors they are cooked in, making for a versatile pantry staple that’s a step up from what you’d find in supermarkets.
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Simmer these noodles directly into soups, such as our Vietnamese-Style Chicken and Glass Noodle Soup, until plump and tenderly chewy. The flavorless noodles will absorb the character of the dish, making them perfect for anything from classic American chicken noodle soup to kimchi jjigae to a textural addition to a delicate miso broth. They’re also lovely in our Singaporean Shrimp and Chicken Noodle Soup (Laksa) and our Taiwanese Beef Noodle Soup. Switch out these noodles for any type of noodle (even Italian pasta dishes) if you’re looking for a wheat-free option with great texture. Boil in water and add to the skillet to finish cooking—they will absorb a flavorful sauce beautifully. These slippery noodles are also fantastic in chilled salads. Cook, drain, toss with a flavorful dressing and chill. Then finish your salad with shrimp, sliced beef, fresh herbs, matchstick veggies—whatever the recipe calls for. Try them in our Ginger Beef and Rice Noodles With Herbs.
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